Potato Corn Chowder
Potato corn chowder is such a comforting soup! It's creamy and loaded with amazing flavors. This recipe is also make ahead friendly.
Servings: 6 people
Calories: 377kcal
Equipment
Ingredients
- 5 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 stalks celery, small-diced
- 1 medium onion, small-diced
- 5 cloves garlic, minced
- 2 teaspoons fresh thyme leaves roughly chopped
- ⅛ teaspoon smoked paprika optional
- ¼ cup all-purpose flour
- 5 cups chicken broth plus more as needed
- 3 medium red potatoes skin-on and cut into small cubes
- 1 (14 ounce) can sweet corn kernels drained
- ¾ cup heavy cream or half-and-half plus more to taste
- Salt and pepper to taste
- Shredded cheese for garnish
- Parsley or scallions for garnish
Instructions
- In a large 6-quart Dutch oven, cook the diced bacon over medium heat until crispy. Remove using a slotted spoon or tongs, and transfer to a plate lined with a paper towel. Then chop into smaller pieces and set aside.
- Remove some of the bacon fat from the pot (leave only about 2 tablespoons). Over medium heat, melt the butter and then sauté the celery and onions until softened, about 6-8 minutes.
- Then, add the minced garlic, thyme, and paprika, and sauté for another 2 minutes until fragrant.
- Add the flour and stir to coat the vegetables for about 1 minute. Gradually add the chicken broth, stirring to dissolve the flour and scraping any brown bits. Bring back to a simmer - the broth will thicken as it heats up.
- Add the diced potatoes and bring back to a simmer. If the broth seems too thick, add some more broth as needed. Cover with the lid, and simmer for 20 minutes until the potatoes are tender.
- Then, add the corn and simmer for another 5 minutes. Stir in the heavy cream or half-and-half to taste. Season with salt and pepper to taste. Finally, add the chopped bacon into the soup, leaving some for garnish.
- To serve, garnish with shredded cheese, the chopped bacon, and parsley. Enjoy!
Notes
- For extra thickness, blend some of the cooked potatoes with a little broth before adding them back to the chowder. This is also a great alternative to thicken the soup if you prefer not to use flour.
- Make ahead: Make up to 3 days in advance and keep refrigerated. Reheat over the stovetop, adding extra cream or broth as needed as the soup will thicken overnight.
- Freezing: Freeze for up to 3 months, but don’t add dairy if freezing. Instead, add the cream when reheating.
- Potatoes: Red potatoes, yukon gold, or russets are great choices.
- Heavy cream: Half-and-half. If you prefer to use milk, use about a 50/50 ratio of milk and broth to achieve the right consistency.
Nutrition
Serving: 1bowl | Calories: 377kcal | Carbohydrates: 26g | Protein: 9g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 1051mg | Potassium: 657mg | Fiber: 2g | Sugar: 4g | Vitamin A: 631IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 2mg