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Best Potato Corn Chowder Recipe – Creamy, Easy Comfort Food

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This Potato Corn Chowder is a bowl of pure sunshine and warmth, perfect for any occasion. With tender potatoes and sweet corn in a rich, creamy broth, it’s the ultimate comfort food.

Ingredients

Scale
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 tablespoons all-purpose flour (optional)
  • 2 cups whole milk
  • ½ cup heavy cream or half-and-half
  • 4 medium starchy or all-purpose potatoes (like Russets or Yukon Golds), peeled and cubed
  • 2 cups sweet corn (fresh, frozen, or canned)
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • ½ pound beef bacon, diced (or smoked beef sausage, or olive oil/butter for vegetarian version)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh herbs (like chives or thyme), optional for garnish

Instructions

  1. Prep Your Ingredients: Before you even turn on the stove, chop all your vegetables. Dice your onion and celery, mince your garlic, and peel and cube your potatoes into roughly ½-inch pieces. If using fresh corn, cut the kernels off the cob. If using beef bacon, cut it into ½-inch pieces.
  2. Crisp the Beef Bacon: In a large, heavy-bottomed pot or Dutch oven over medium heat, add your diced beef bacon. Cook, stirring occasionally, until it's beautifully crispy and has rendered out its fat, about 7-10 minutes. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  3. Sauté the Aromatics: Reduce the heat slightly to medium-low. Add the diced onion and celery to the pot with the beef bacon fat (or a tablespoon of butter or olive oil if you skipped the bacon). Cook, stirring occasionally, until the vegetables soften and become translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant.
  4. Add Flour (Optional Thickener): If you prefer a thicker chowder, sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
  5. Deglaze and Add Potatoes: Slowly pour in 4 cups of chicken or vegetable broth, whisking constantly if you added flour to prevent lumps. Add your cubed potatoes to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are fork-tender.
  6. Introduce Corn and Dairy: Once the potatoes are tender, stir in the corn kernels. Pour in 2 cups of whole milk and ½ cup of heavy cream or half-and-half. Stir gently to combine.
  7. Heat Through and Season: Continue to cook the chowder over low heat, stirring frequently, until it's heated through and slightly thickened, about 5-10 minutes. Season generously with salt and freshly ground black pepper to taste.
  8. Serve: Ladle the hot chowder into bowls. Garnish each serving with a sprinkle of the reserved crispy beef bacon, a few extra fresh chives, or a dash of smoked paprika for an extra layer of flavor.

Nutrition

Keywords: For an intensely corny flavor, try roasting your corn kernels before adding them to the chowder. If your chowder is too thick, thin it out with a splash more milk or broth. For added heat, stir in a pinch of cayenne pepper or hot sauce.

Find it online: https://homebitesia.com/best-potato-corn-chowder-recipe-creamy-easy-comfort-food/