Description
This hearty Potato Corn Chowder combines crispy bacon, tender red potatoes, and sweet corn in a creamy, flavorful broth. Perfect for a cozy meal, this chowder is thickened with flour and enriched with butter and cream, then garnished with shredded cheese and fresh herbs for added depth and texture.
Ingredients
Scale
Meat and Dairy
- 5 slices bacon, diced
- 2 tablespoons unsalted butter
- ¾ cup heavy cream or half-and-half, plus more to taste
- Shredded cheese for garnish
Vegetables
- 2 stalks celery, small-diced
- 1 medium onion, small-diced
- 5 cloves garlic, minced
- 3 medium red potatoes, skin-on and cut into small cubes
- 1 (14 ounce) can sweet corn kernels, drained
- Parsley or scallions for garnish
Spices and Herbs
- 2 teaspoons fresh thyme leaves, roughly chopped
- ⅛ teaspoon smoked paprika (optional)
- Salt and pepper to taste
Pantry
- ¼ cup all-purpose flour
- 5 cups chicken broth, plus more as needed
Instructions
- Cook the bacon: In a large 6-quart Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon using a slotted spoon or tongs, and transfer it to a plate lined with a paper towel. Chop into smaller pieces and set aside for later.
- Sauté the vegetables: Remove some of the bacon fat from the pot, leaving about 2 tablespoons in the pan. Over medium heat, melt the butter, then add the diced celery and onion. Sauté until softened, about 6 to 8 minutes.
- Add aromatics: Stir in the minced garlic, fresh thyme, and smoked paprika (if using). Cook for another 2 minutes until fragrant.
- Thicken with flour: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for about 1 minute to eliminate the raw flour taste.
- Add broth and simmer: Gradually pour in the chicken broth while stirring to dissolve the flour and scrape any browned bits from the bottom of the pot. Bring the mixture back to a simmer; it will thicken as it heats.
- Cook the potatoes: Add the diced potatoes and return to a simmer. If the chowder seems too thick, add extra broth as needed. Cover with the lid and simmer for 20 minutes, or until the potatoes are tender.
- Add corn and cream: Stir in the drained corn and simmer for another 5 minutes. Then, add the heavy cream or half-and-half to taste and season with salt and pepper.
- Combine bacon and serve: Stir most of the chopped bacon into the chowder, reserving some for garnish. Serve the chowder garnished with shredded cheese, remaining bacon, and parsley or scallions. Enjoy!
Notes
- For extra thickness, blend some of the cooked potatoes with a little broth before adding them back to the chowder; this is a great alternative to using flour for thickening.
- Make ahead: Prepare up to 3 days in advance and refrigerate. Reheat on the stovetop, adding extra cream or broth as needed since the soup thickens overnight.
- Freezing: Freeze for up to 3 months but do not add dairy before freezing. Instead, add cream or half-and-half when reheating.
- Potato substitution: Red potatoes, Yukon gold, or russets all work well in this recipe.
- Heavy cream substitution: Use half-and-half. If using milk instead, use about a 50/50 ratio of milk to broth to maintain the right chowder consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 45 mg
