Potato and Corn Chowder
For an easy and soul-nourishing recipe, try making a batch of potato corn chowder. With basic ingredients, you can enjoy this creamy and flavorful dish to warm you up on chilly days. Smoky bacon, sweet corn, and potatoes come together to create a comforting soup that is easy to make and sure to satisfy.
This dish is like a hug in a bowl. Corn and chunky pieces of potatoes are swimming in a creamy broth that is made with a combination of milk and cream. Smoky bacon adds a nice flavor to the hearty soup and gives it an extra layer of richness.
This recipe takes a little bit of time to make, so it’s ideal for a weekend meal. Serve it with a side of crusty bread or a salad for a complete meal.
Let’s look at how to make it.
Ingredients
- 1 medium onion, diced
- 2 teaspoons unsalted butter
- 2-3 cups chicken broth
- 4 large russet potatoes, peeled and diced
- 1 teaspoon kosher salt
- 5 cups fresh or frozen corn
- 1 cup heavy whipping cream
- 3 cups milk
- 2.8-ounce package of bacon bits
- 3 green onions, sliced
Instructions
Step 1: Wash, dry, prep your vegetables and set aside.
Step 2: In a large Dutch oven or soup pot, melt butter and sauté onions until they are translucent.
Step 3: Add potatoes, salt, and chicken broth and turn the burner to medium and let the chowder simmer for 30 – 40 minutes or until the potatoes are fork tender.
Step 4: Add corn to the pot and continue cooking for 15 minutes.
Next, add the heavy whipping cream and milk. Let the chowder continue to simmer until the milk and cream are warm.
Step 5: Top with bacon and sliced green onions.
Ladle into bowls and serve with a slice of French bread or homemade sourdough. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
Feel free to omit the salt if you are worried about the chowder being too salty due to the chicken broth. You can also add water to the chowder to help tone it down a bit. Remember, you can always add salt but you cannot remove it.
You may need to adjust your cooking time depending on whether you use fresh corn or frozen.
Instead of using bacon bits, you can cook slices of bacon in the pot prior to sauteing onions. Remove the bacon once it has cooked and let it drain on paper towels. Once it has cooled, you can break it into pieces. Store the bacon pieces in the refrigerator until ready to use. (You can reheat them for a few seconds in the microwave.)
If you love corn, be sure to check out our recipe for Mexican Street Corn Salad, Instant Pot Corn on the Cob, and Fried Corn with Bacon and Jalapenos.
Potato and Corn Chowder
Equipment
- Large stockpot
Ingredients
- 1 medium onion diced
- 2 teaspoons unsalted butter
- 2-3 cups chicken broth
- 4 large russet potatoes peeled and diced
- 1 teaspoon kosher salt
- 5 cups fresh or frozen corn
- 1 cup heavy whipping cream
- 3 cups milk
- 2.8 ounces bacon bits
- 3 green onions sliced
Instructions
- Wash, dry, prep your vegetables and set aside.
- In a large Dutch oven or soup pot, melt butter and sauté onions until they are translucent.
- Add potatoes, salt, and chicken broth and turn the burner to medium and let the chowder simmer for 30 – 40 minutes or until the potatoes are fork tender.
- Add corn to the pot and continue cooking for 15 minutes. Next, add the heavy whipping cream and milk. Let the chowder continue to simmer until the milk and cream are warm.
- Top with bacon and sliced green onions.
Notes
Nutrition
Be sure to come back and tell us how your chowder turned out!
