Description
This Potato Corn Chowder is a hearty and creamy soup featuring crispy bacon, tender red potatoes, sweet corn, and aromatic herbs. Perfect for a comforting meal, this chowder balances smoky bacon with rich creaminess, making it ideal for chilly days or anytime you crave a satisfying soup.
Ingredients
Scale
Chowder Base
- 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
- 1/8 teaspoon smoked paprika (optional)
- 1/4 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
- 3/4 cup heavy cream or half-and-half, plus more to taste
- Salt and pepper to taste
Garnishes
- Shredded cheese for garnish
- Parsley or scallions for garnish
Instructions
- Cook bacon: In a large 6-quart Dutch oven, cook the diced bacon over medium heat until crispy. Remove using a slotted spoon or tongs, transfer to a plate lined with paper towels, chop into smaller pieces, and set aside.
- Sauté aromatics: Remove some of the bacon fat from the pot, leaving about 2 tablespoons. Over medium heat, melt the butter and sauté the celery and onions until softened, about 8 minutes.
- Add garlic and spices: Add the minced garlic, fresh thyme, and smoked paprika (if using), sautéing for 2 minutes until fragrant.
- Create roux and add broth: Stir in the flour, coating the vegetables for 1 minute. Gradually add the chicken broth, stirring well to dissolve the flour and scraping any browned bits from the bottom. Bring to a simmer; the broth will thicken.
- Cook potatoes: Add the diced red potatoes and return to a simmer. Add more broth if the mixture is too thick. Cover with a lid and simmer for 20 minutes until potatoes are tender.
- Add corn and cream: Stir in the sweet corn kernels and simmer for 5 more minutes. Add heavy cream or half-and-half to taste, then season with salt and pepper.
- Finish chowder: Add the chopped crispy bacon back into the soup, reserving some bacon for garnish.
- Serve: Ladle the chowder into bowls and garnish with shredded cheese, reserved bacon, and parsley or scallions. Enjoy warm.
Notes
- For extra thickness, blend some of the cooked potatoes with a bit of broth before stirring back into the chowder as an alternative to adding more flour.
- Make ahead by preparing up to 3 days in advance and refrigerate. Reheat gently on stovetop, adding extra cream or broth as needed since the chowder thickens overnight.
- Freeze up to 3 months but omit dairy before freezing. Add cream when reheating.
- Potato substitutions: Yukon gold or russet potatoes work well instead of red potatoes.
- Use half-and-half as a lighter alternative to heavy cream. If using milk, mix about 50% milk and 50% broth for proper chowder consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 40 mg
