Description
A hearty and comforting Potato Corn Chowder featuring crispy bacon, tender potatoes, sweet corn, and a creamy broth enriched with thyme and garlic, perfect for a satisfying meal.
Ingredients
Scale
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
Main Ingredients
- 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
Seasonings and Garnishes
- Salt and pepper to taste
- 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 a paper towel, then chop into smaller pieces and set aside.
- Sauté Vegetables: 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 6-8 minutes.
- Add Aromatics: Add the minced garlic, thyme, and smoked paprika (if using) and sauté for another 2 minutes until fragrant.
- Make Roux and Add Broth: Stir in the flour to coat the vegetables and cook for about 1 minute. Gradually add the chicken broth while stirring to dissolve the flour and scrape up any browned bits. Bring to a simmer; the broth will thicken.
- Cook Potatoes: Add the diced potatoes and return to a simmer. If the broth is too thick, add more broth as needed. Cover with a lid and simmer for 20 minutes until the potatoes are tender.
- Add Corn and Cream: Stir in the drained corn and simmer for an additional 5 minutes. Then stir in the heavy cream or half-and-half to your preferred taste. Season with salt and pepper.
- Combine Bacon and Serve: Add the chopped bacon into the soup, reserving some for garnish. To serve, garnish with shredded cheese, the reserved bacon, and parsley or scallions.
Notes
- For extra thickness, blend some cooked potatoes with a little broth before adding back to the chowder as an alternative to flour.
- Make ahead: Prepare up to 3 days in advance and refrigerate. Reheat on stovetop, adding extra cream or broth as needed because the soup thickens when chilled.
- Freezing: Freeze the chowder for up to 3 months; omit dairy when freezing and add cream when reheating.
- Potato variations: Use red potatoes, Yukon gold, or russets depending on preference.
- Heavy cream can be substituted with half-and-half; for milk, use a 50/50 mixture of milk and broth to maintain consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 40 mg
