Fall’s golden days and cool nights are perfect for a warm, creamy bowl of corn & potato chowder. Cozy up with a mug of this satisfying, homemade soup from American Girl and Williams Sonoma.

Chunky, creamy chowder is perfect for lunch and hearty enough for dinner. Use fresh corn, if it’s available, or frozen corn kernels once corn is no longer in season. Serve in mugs with thick slices of warm sourdough bread, perfect for dunking.

Corn & Potato Chowder

Makes 6-8 Servings


  • 2 slices uncooked bacon, finely chopped
  • ½ yellow onion, chopped
  • 1 carrot, peeled and chopped
  • 2 stalks celery, chopped
  • 5 small red new potatoes, peeled and cut into 1-inch pieces
  • 4 cups low-sodium chicken broth
  • 2 cups fresh or frozen corn kernels
  • 1 cup heavy cream
  • Salt and ground black pepper
  1. Put the bacon in a large saucepan. Set the pan over medium heat and cook the bacon, stirring occasionally, until crisp, about 8 minutes. Transfer to paper towels with a slotted spoon.
  2. Add the onion, carrot, and celery to the pan and cook, stirring occasionally, until tender. Add the potatoes and chicken broth and stir well. Raise the heat to high and bring to a boil, and then reduce the heat to medium-low and simmer, uncovered, until the potatoes are tender, about 20 minutes.
  3. Add the reserved bacon, the corn, and the cream and cook until the corn is tender and the soup is warmed through, about 5 minutes. Taste the chowder, and season with salt and pepper.
  4. Ladle the chowder into soup mugs or bowls and serve right away.

Adapted from American Girl Cooking. American Girl Publishing, 2016. All rights reserved. Copyright ©2016 Weldon Owen, Inc., Williams Sonoma, Inc., and American Girl.