This hearty potato corn chowder is creamy and packed with sweet corn and tender potatoes. It’s like a warm hug in a bowl on chilly days!
I love making this chowder because it comes together quickly and tastes so cozy. Plus, who can resist a bowl of soup that’s full of buttery goodness? Yum!
Key Ingredients & Substitutions
Bacon: Bacon gives the chowder its savory and smoky flavor. For a vegetarian option, use olive oil or butter to sauté the vegetables, and add a pinch of smoked paprika for a similar flavor profile. Turkey bacon is another lighter choice.
Potatoes: I like using Yukon Gold potatoes for their creaminess, but Russet potatoes also work well. If you’re looking for a low-carb option, try using cauliflower or sweet potatoes instead.
Corn: Fresh corn kernels add sweetness and a nice texture. If corn is out of season, frozen corn is a great alternative, and it cooks up just as sweet and tender.
Heavy Cream & Milk: These provide creaminess to the chowder. If you’re looking to lighten it up, use half-and-half or even evaporated milk. For a dairy-free option, try coconut milk or a nut milk, which gives a different flavor but still works.
How Do I Make Sure My Chowder is Nice and Creamy?
The key to a creamy chowder is in how you handle the potatoes and the flour mixture. Here’s how to get it right:
- Cook the onions and garlic in bacon fat for flavor, then add butter to enrich the base.
- Don’t forget to cook the flour for a few minutes with the onion, as it helps prevent a raw taste in your chowder.
- When adding the broth, whisk it gradually to avoid lumps. This ensures a nice, smooth base.
- Using a potato masher or immersion blender to blend some potatoes thickens the chowder while keeping chunky bites.
- Make sure to heat gently after adding cream to avoid curdling. Stir continuously and do not let it boil.
Following these steps ensures a smooth and creamy texture, making your chowder irresistibly delicious!
How to Make Comforting Potato Corn Chowder
Ingredients Needed:
Main Components:
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes (e.g., Yukon Gold or Russet), peeled and diced
- 3 cups fresh or frozen corn kernels
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup milk
For Flavor:
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh chives, chopped (for garnish)
- Optional: pinch of crushed red pepper flakes for a little heat
How Much Time Will You Need?
This potato corn chowder takes about 10 minutes to prep and around 30 minutes to cook. You’ll have a delicious, comforting meal ready in just 40 minutes!
Step-by-Step Instructions:
1. Start with the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s crispy. Use a slotted spoon to remove the bacon bits and set them aside, but leave the flavorful bacon fat in the pot. This will give your chowder a delicious taste!
2. Sauté the Veggies:
Add the butter to the bacon fat in the pot. Once it’s melted, toss in the chopped onion. Cook while stirring occasionally until the onion is soft and translucent, about 5 minutes. Next, stir in the minced garlic and cook for another minute until it smells amazing!
3. Thicken It Up:
Sprinkle the flour over the onion and garlic mixture; give it a good stir to coat everything. Cook for 1-2 minutes to get rid of the raw flour taste. This step helps thicken the chowder later.
4. Add the Broth and Potatoes:
Slowly whisk in the broth until it’s well combined and smooth, scraping any brown bits off the bottom of the pot. Add the diced potatoes, thyme, salt, and pepper. Bring the mixture to a simmer, cover the pot, and let it cook until the potatoes are tender, about 15 to 20 minutes.
5. Time for the Corn!
Stir in the corn kernels, then pour in the milk and heavy cream. Heat it gently but be careful not to let it boil. You want it hot and creamy!
6. Blend for Texture:
Use a potato masher or an immersion blender to mash some of the potatoes in the pot. This will thicken the chowder while keeping some tasty chunks intact. It’s all about that comforting texture!
7. Season to Perfection:
Give your chowder a taste and adjust with more salt, pepper, and a pinch of crushed red pepper flakes if you want a hint of spice.
8. Serve & Enjoy:
Serve your hot potato corn chowder, garnished with the reserved crispy bacon and a sprinkle of fresh chives. It pairs perfectly with warm, crusty bread for dipping. Enjoy every spoonful of this delicious warmth!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute and will cook just as well in this chowder. Just add it along with the milk and cream during the cooking process.
How Can I Make This Recipe Vegan?
To make this chowder vegan, substitute the bacon with olive oil for sautéing, use vegetable broth, and replace the heavy cream and milk with coconut milk or a plant-based milk like almond or oat milk. Don’t forget to add some smoked paprika to mimic the bacon flavor!
Can I Prepare This Chowder in Advance?
Yes, you can make this chowder ahead of time! After cooking, let it cool and store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or milk to loosen it up, as it may thicken while stored.
What Other Vegetables Can I Add?
You can customize your chowder by adding other vegetables, such as diced carrots, bell peppers, or celery. Add them along with the onions to ensure they cook through and become tender!
