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Potato and Corn Chowder

A comforting and hearty chowder, perfect for chilly evenings, featuring a creamy blend of potatoes and sweet corn.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Comfort Food, Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 medium potatoes, peeled and diced Yukon Gold recommended for creamy texture.
  • 1 cup corn kernels (fresh or frozen) Fresh in summer, frozen works year-round.
Flavor Enhancers
  • 4 slices bacon, diced Can substitute with turkey bacon for a lighter version.
  • 1 onion, chopped Provides savory depth.
  • 2 cloves garlic, minced Enhances flavor.
Liquid Ingredients
  • 4 cups chicken or vegetable broth Homemade preferred for better flavor.
  • 1 cup heavy cream Creates a luscious mouthfeel.
Seasoning
  • Salt and pepper to taste Essential for flavor enhancement.
Garnish
  • Fresh parsley Optional, for garnish.

Method
 

Cooking the Bacon
  1. 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.
Sautéing the Vegetables
  1. Add the chopped onion and minced garlic to the pot, and sauté until the onions are translucent, about 3-4 minutes.
Cooking the Chowder Base
  1. 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.
Finishing Touches
  1. Stir in the corn and heavy cream, cooking for an additional 5-10 minutes until creamy.
  2. Season with salt and pepper to taste.
Serving
  1. Dish up the chowder hot, garnishing each bowl with crispy bacon and parsley if desired.

Notes

For a smoother texture, blend half of the chowder before adding the corn and cream. It can also be prepped ahead and stored in the refrigerator for up to 3 days, or frozen for up to 2 months.