Description
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 40 mg
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.