Description
This creamy potato corn chowder is a comforting, hearty soup made with tender potatoes, sweet corn, and smoky bacon. It’s perfect for chilly nights and easy enough for a weeknight dinner.
Ingredients
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups peeled and diced potatoes (Yukon gold or russet)
- 2 cups frozen corn kernels
- 1 cup half-and-half
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- In a large pot over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside, leaving the bacon drippings in the pot.
- Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to form a roux.
- Gradually whisk in the chicken broth, ensuring there are no lumps.
- Add the diced potatoes and bring the mixture to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the corn and half-and-half, and cook for another 5-10 minutes, until heated through. Do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with the reserved bacon and chopped parsley if desired.
Notes
- For a thicker chowder, mash some of the potatoes in the pot before serving.
- You can substitute heavy cream for a richer texture or milk for a lighter version.
- Frozen or canned corn can be used, but fresh corn is best in season.
- For a vegetarian version, omit the bacon and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg
