Potato and Corn Chowder

why make this recipe

Potato and Corn Chowder is a comforting and delicious dish perfect for any time of the year. This creamy soup combines the flavors of potatoes and corn, creating a rich and hearty meal. It’s easy to prepare and makes for great leftovers. Plus, it’s a wonderful way to enjoy fresh corn when it’s in season!

how to make Potato and Corn Chowder

Ingredients:

• 4 slices of bacon
• 1 onion, diced
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 2 cups corn (fresh or frozen)
• 4 cups vegetable or chicken broth
• 1 cup milk or cream
• Salt and pepper to taste
• Chopped parsley for garnish

Directions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion and minced garlic to the pot and sauté until softened.
3. Stir in the potatoes and corn, then pour in the broth.
4. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
5. Once the potatoes are cooked, use a potato masher to mash some of them for a thicker consistency.
6. Stir in the milk or cream, and season with salt and pepper.
7. Top with crumbled bacon and chopped parsley before serving. Serve the chowder hot in bowls, optionally garnished with extra chopped parsley.

how to serve Potato and Corn Chowder

Serve the chowder hot in bowls. You can add some crusty bread on the side for dipping. A sprinkle of extra parsley on top makes it look fresh and inviting.

how to store Potato and Corn Chowder

You can store leftover chowder in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze it. Just let it cool completely, then place it in freezer-safe bags or containers. It can be frozen for up to 3 months.

tips to make Potato and Corn Chowder

• For a thicker chowder, mash more of the potatoes.
• Use fresh corn in the summer for the best flavor.
• If you prefer a vegetarian version, you can skip the bacon and use vegetable broth.

variation

You can add other vegetables like carrots or bell peppers for extra flavor and nutrition. If you like a bit of spice, consider adding some diced jalapeños or cayenne pepper.

FAQs

Can I use canned corn instead of fresh or frozen?
Yes, you can certainly use canned corn. Just drain and rinse it before adding it to the chowder.

How can I make this chowder healthier?
You can use low-fat milk or reduce the amount of bacon. Adding more vegetables is a great way to increase nutrition without adding a lot of calories.

Can I make this dish ahead of time?
Yes, you can make the chowder a day ahead. Just reheat it gently on the stove when you are ready to serve.

Potato and Corn Chowder

A creamy and comforting chowder that combines potatoes and corn for a rich, hearty meal, perfect for any season.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 250

Ingredients Method Notes

Ingredients

  

Main ingredients

• 4 slices bacon Chopped for garnish
• 1 cup onion, diced For sautéing
• 2 cloves garlic, minced For flavor
• 4 medium potatoes, peeled and diced Use starchy potatoes for better texture
• 2 cups corn (fresh or frozen) Fresh corn is best in summer
• 4 cups vegetable or chicken broth Use your preference for seasoning
• 1 cup milk or cream For creaminess
• to taste Salt and pepper To taste
• for garnish chopped parsley For serving

Method

 

Cooking

1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion and minced garlic to the pot and sauté until softened.
3. Stir in the potatoes and corn, then pour in the broth.
4. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
5. Once the potatoes are cooked, use a potato masher to mash some of them for a thicker consistency.
6. Stir in the milk or cream, and season with salt and pepper.
7. Top with crumbled bacon and chopped parsley before serving.

Notes

For a thicker chowder, mash more of the potatoes. Use fresh corn for the best flavor. For a vegetarian version, skip the bacon and use vegetable broth. Leftovers can be stored in the fridge for up to 3-4 days or frozen for up to 3 months.