Potato and Corn Chowder
Sweet corn and hearty potatoes come together perfectly in this creamy potato and corn chowder.
Servings: 6
Calories: 636kcal
Equipment
- Large stockpot
Ingredients
- 1 medium onion diced
- 2 tablespoons 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.
Video
Notes
Cool leftovers and refrigerate within 2 hours. Store in an airtight container in the fridge for 3 to 4 days. Freezing isn't recommended, because the milk and potatoes can turn grainy once thawed.
Nutrition information is an estimate based on the ingredients listed and will vary depending on the brands and amounts you use. Toppings are not included. For accurate numbers, calculate the nutrition using your own ingredients.
Nutrition
Calories: 636kcal | Carbohydrates: 84g | Protein: 20g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 985mg | Potassium: 1604mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1299IU | Vitamin C: 24mg | Calcium: 238mg | Iron: 3mg
