Ah, Potato and Corn Chowder — a dish that wraps around you like a warm blanket on a chilly evening. This lovely recipe has a special place in my heart, reminding me of family gatherings where laughter bubbled up as joyfully as the soup in the pot. I first stumbled upon this gem while experimenting in my humble kitchen one rainy afternoon, searching for something to soothe my soul. The aroma of sautéed bacon, onions, and garlic filled my cozy kitchen, wrapping me in an embrace of warmth and comfort. The creamy, rich blend of potatoes and sweet corn was like a hug in a bowl, making it clear why this chowder has earned a beloved spot on my dinner table. I just know you’ll adore it too!
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy: Perfect for weeknight dinners, this chowder comes together in about 30 minutes.
- Comforting and Hearty: It’s the ultimate comfort food that fills your belly and warms your heart.
- Crowd-Pleasing: Whether it’s family or friends, everyone will come back for seconds (or thirds!).
- Versatile: Great for any season; you can serve it hot in winter or with a fresh salad in summer.
- Deliciously Creamy: The perfect balance of flavors will have your taste buds dancing with joy.
Ingredients
4 medium potatoes, peeled and diced
These are your starch base, creating that soothing, hearty texture that chowder is known for. Pick a variety like Yukon Gold for creamy goodness!1 cup corn kernels (fresh or frozen)
Sweet bursts of corn add a beautiful sweetness and a pop of color! Fresh corn is fabulous in summer, while frozen corn works perfectly year-round!4 slices of bacon, diced
Crispy bits of bacon enrich the chowder with a delightful smoky flavor. Feel free to use turkey bacon for a lighter option!1 onion, chopped
Onions provide a wonderful savory depth, and their sweet aroma while sautéing is simply heavenly!2 cloves garlic, minced
Garlic brings a beautiful punch of flavor, enhancing the overall taste. (And who can resist that garlic scent wafting through the kitchen?)4 cups chicken or vegetable broth
Use good-quality broth for a deeply flavorful chowder. Homemade is best if you have it; otherwise, store-bought works just fine!1 cup heavy cream
Creamy, dreamy goodness! This creates that luscious mouthfeel, making each spoonful feel like a warm embrace.Salt and pepper to taste
Essential for enhancing the flavors of all your ingredients!Fresh parsley for garnish (optional)
A sprinkle of fresh herbs brightens the dish visually and adds a hint of freshness!
Full recipe card is below.
How to Make It
1. Cook the Bacon
In a large pot, cook the diced bacon over medium heat until crispy, letting that golden aroma fill the air. This step lays the foundation for flavor, so don’t rush it! Once crispy, remove the bacon and set aside, leaving some drippings in the pot.
2. Sauté the Onion and Garlic
Add the chopped onion and minced garlic to the pot, and sauté until the onions are translucent, about 3–4 minutes. The smell of cooking onions and garlic will have your heart dancing.
3. Add the Potatoes and Broth
Stir in the diced potatoes and pour in the broth, bringing the mixture to a gentle boil. Then, reduce the heat and let it simmer until the potatoes are tender, about 15 minutes. You’ll know it’s ready when you can pierce through the potatoes with a fork.
4. Stir in Corn and Cream
Now it’s time for the stars to shine! Stir in the corn and heavy cream, letting it cook for an additional 5-10 minutes. The chowder should appear beautifully creamy, and those vibrant yellow kernels will pop visually!
5. Season to Taste
Season with salt and pepper to taste. This is your moment to adjust the flavors to your liking.
6. Serve and Garnish
Dish up your hearty chowder hot, garnishing each bowl with crispy bacon and parsley if desired. Ah, the presentation is so vibrant and inviting!
Pro Tips for Success
- Use a mix of waxy and starchy potatoes for the best texture.
- Stir the chowder occasionally while it simmers to ensure even cooking.
- Taste as you go! A little extra seasoning can elevate the flavors beautifully.
- For a smoother texture, consider blending half of the chowder before adding the corn and cream.
Flavor Variations
- Swap the bacon for pancetta or go entirely vegetarian by omitting it.
- Add a dash of smoked paprika for a wonderful smokiness.
- Toss in a handful of chopped chives or diced bell peppers for extra flavor and crunch.
- Experiment with spices like cayenne for heat or thyme for herbal notes.
Serving Suggestions
This chowder pairs beautifully with a crispy green salad or a warm crusty bread. For plating, use deep bowls to capture all that creamy goodness and consider serving with a light, chilled white wine or iced tea for a refreshing contrast!
Make-Ahead & Storage
You can prep the chowder ahead by dicing the veggies and measuring out your ingredients. Once cooked, it can be stored in the refrigerator for up to 3 days. Just be sure to let it cool completely before transferring to a tightly sealed container.
Leftovers
A bowl of this chowder makes for an incredible next-day lunch! Or try serving it over baked potatoes for an unexpected twist, or as a filling in a pot pie!
Freezing
Yes, this chowder can be frozen! Make sure to cool it completely, then transfer to airtight containers or freezer bags. It lasts in the freezer for up to 2 months. When ready to enjoy, thaw it in the fridge overnight.
Reheating
For reheating, I recommend using a skillet over medium heat for the best results. You could also pop it in the microwave for 2–3 minutes, stirring occasionally, but be sure not to let it boil over.
FAQs
Can I make this chowder vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth and omit the bacon.
Can I use canned corn instead of fresh or frozen?
Yes, but rinse it well! Canned corn can be higher in sodium, so adjust your seasoning accordingly.
What can I add for extra flavor?
Consider adding herbs, spices, or even a splash of hot sauce to liven things up!
How do I thicken the chowder?
If you prefer a thicker chowder, mash a few potato cubes against the side of the pot and stir it back in!
Final Thoughts
Sweet friends, I hope this Potato and Corn Chowder warms your heart and fills your home with comfort. Cooking is all about creating moments to share and savor, and I love the idea of gathering around the table with the people you love most, bowls in hand, laughter in the air. So roll up your sleeves, embrace the coziness, and let this chowder become a new favorite in your kitchen, just like it has in mine. Until next time, happy cooking! 🥔❤️🍲
Potato and Corn Chowder
Ingredients
Method
- In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving some drippings in the pot.
- Add the chopped onion and minced garlic to the pot, and sauté until the onions are translucent, about 3-4 minutes.
- Stir in the diced potatoes and pour in the broth. Bring to a gentle boil, then reduce heat and let simmer until potatoes are tender, about 15 minutes.
- Stir in the corn and heavy cream, cooking for an additional 5-10 minutes until creamy.
- Season with salt and pepper to taste.
- Dish up the chowder hot, garnishing each bowl with crispy bacon and parsley if desired.