Corn and Potato Chowder
Corn and Potato Chowder is creamy, hearty, and loaded with flavor. Tender potatoes and sweet corn come together in a rich, comforting broth thats perfect for a cozy night in. Serve it with crusty bread for a simple and satisfying meal.
Servings 6
Equipment
Ingredients
- 6 strips bacon (uncooked and diced)
- 1 sweet or yellow onion finely diced
- 4 celery stalks finely diced
- 3 carrots peeled and diced small
- 6 cloves garlic minced or pressed
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 1½ pounds yellow gold potatoes (peeled and diced small)
- 1 bag (16 oz) frozen corn
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 bay leaf
- 1 can (14.75 oz) creamed corn
- 1½ cups heavy cream
Instructions
- In a dutch oven or large pot, over medium heat, cook the bacon until crispy, and then transfer it to a paper towel-lined plate.6 strips bacon
- In the same pot, add the onion, celery, and carrots. Cook until the onions have softened; about 5 to 6 minutes.1 sweet or yellow onion, 4 celery stalks, 3 carrots
- Stir in the garlic and cook for an additional 30 seconds.6 cloves garlic
- Using a whisk, stir in the flour and cook for 2 minutes while stirring constantly, until the roux becomes light golden brown.¼ cup all-purpose flour
- Gradually whisk in the chicken broth.6 cups chicken broth
- Stir in the potatoes, frozen corn, salt, pepper, and bay leaf. Let the soup simmer, over medium heat, until the potatoes are fork tender; about 15 minutes.1½ pounds yellow gold potatoes, 1 bag (16 oz) frozen corn, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 bay leaf
- Stir in the cooked crispy bacon, creamed corn, and heavy whipping cream. Cook for an additional 5 to 10 minutes until heated through.1 can (14.75 oz) creamed corn, 1½ cups heavy cream
- Remove the bay leaf from the chowder and serve warm! Enjoy.
Notes
- The buttery flavor of the Yukon gold potatoes work best in this chowder - however, if wanted, you could substitute with red potatoes. I don't recommend using russet potatoes as they will soften too much and take on more of a potato soup texture. We want hearty bits of soft potatoes that keep their shape, which is why Yukon golds are best, but red potatoes would also work.
- To make this chowder vegetarian, omit the bacon, and instead cook the vegetables in olive oil. Make sure to use a vegetable stock or vegetable broth as well.
- For a gluten-free option, you can use a 1 to 1 gluten-free flour instead of all-purpose flour.
- I prefer using chicken bone broth (the Kettle Fire brand). Other options include chicken broth, chicken stock, chicken bouillon + water, reduced-sodium versions, or vegetable stock or vegetable broth can also be used.
- I love using a bag of frozen gold n' white corn which is a mix of sweet yellow corn + sweet white corn.
- Use a sweet onion, white onion, or yellow onion. A white onion has more of a stronger onion flavor, while yellow onion and sweet onion are more mild in flavor.
- Serve the chowder with crusty bread for soaking up that creamy broth, and garnish with sliced green onions. This is how my family likes to eat this chowder.
- If the pot has lots of grease from the bacon you may want to soak some of it up with a paper towel so the chowder does not turn out too greasy. This is all just personal preference because some may want all the bacon grease. You need about 1-2 tablespoons of grease for the veggies.