Description
This hearty Potato Corn Chowder features crispy bacon, tender red potatoes, sweet corn kernels, and a creamy broth enriched with butter and heavy cream. Perfect as a comforting main dish, this chowder combines smoky, savory flavors with a smooth, velvety texture, garnished with shredded cheese and fresh parsley or scallions for a delicious finish.
Ingredients
Scale
Soup 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
- ⅛ teaspoon smoked paprika (optional)
- ¼ 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
- ¾ cup heavy cream or half-and-half, plus more to taste
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 over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon or tongs and transfer to a paper towel-lined plate. Chop into smaller pieces and set aside.
- Sauté Vegetables: Remove all but about 2 tablespoons of bacon fat from the pot. Melt the butter over medium heat, then add the diced celery and onion. Sauté until softened, about 6-8 minutes.
- Add Aromatics: Stir in the minced garlic, fresh thyme, and smoked paprika. Cook for another 2 minutes until fragrant.
- Make Roux and Add Broth: Sprinkle the flour over the vegetables and stir to coat for about 1 minute to cook out the raw flour taste. Gradually pour in the chicken broth while stirring constantly to dissolve the flour and scrape up any browned bits. Bring to a simmer; the broth will thicken as it heats.
- Cook Potatoes: Add the diced red potatoes to the pot. Return to a simmer, cover with the lid, and cook for 20 minutes until the potatoes are tender. Add more broth if the chowder becomes too thick.
- Add Corn and Cream: Stir in the sweet corn kernels and simmer for 5 more minutes. Then mix in heavy cream or half-and-half to your preferred creaminess. Season the chowder with salt and pepper to taste.
- Finish and Serve: Add the chopped crispy bacon into the chowder, reserving some for garnish. Serve garnished with shredded cheese, remaining bacon pieces, and chopped parsley or scallions. Enjoy warm.
Notes
- For extra thickness, blend a portion of the cooked potatoes with some broth and stir it back into the chowder instead of using flour.
- Make ahead: Prepare the chowder up to 3 days in advance and refrigerate. Reheat over the stovetop, adding extra cream or broth as needed since the soup thickens overnight.
- Freezing: Freeze without the dairy for up to 3 months. Add cream when reheating for best texture.
- Potatoes: Red potatoes, Yukon Gold, or Russets all work well in this recipe.
- Heavy Cream Substitution: Substitute half-and-half or a 50/50 mix of milk and broth if you prefer a lighter version.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 50 mg
