Potato and Corn Chowder
Sweet corn and hearty potatoes come together perfectly in this creamy potato and corn chowder.
Servings: 6
Calories: 517kcal
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.
Video
Notes
Store leftovers in an airtight container in the refrigerator.
Nutrition information is an estimation and is based on using 2 cups of chicken broth.
Nutrition
Calories: 517kcal | Carbohydrates: 62g | Protein: 19g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 1142mg | Potassium: 1150mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1223IU | Vitamin C: 18mg | Calcium: 211mg | Iron: 2mg
