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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
Cook Time 30 minutes
Total Time 45 minutes
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.