This Potato Corn Chowder is a warm hug in a bowl! Creamy and filled with sweet corn and hearty potatoes, it’s perfect for chilly days.
I love how easy this is to whip up—just chop, stir, and simmer! Plus, it makes the whole house smell amazing. Grab a spoon, and let’s dig in!
Key Ingredients & Substitutions
Bacon: Crispy bacon adds depth to the chowder’s flavor. If you’re looking for a vegetarian alternative, try using smoked paprika for a hint of smokiness without meat.
Potatoes: Yukon Gold or Russet are best for creaminess. If you want a lower-carb option, opt for cauliflower or sweet potatoes to give a different taste and texture.
Corn: Fresh corn is fantastic, but frozen corn works just as well. If you can’t find corn, substitute with peas for a sweet burst of flavor.
Broth: Chicken broth brings a rich flavor, but vegetable broth is great for a vegetarian version. Homemade broth is always a bonus if you have it!
Heavy Cream: For a lighter version, use half-and-half or coconut cream. Yogurt can also add creaminess while cutting down on fat.
How Do I Achieve the Perfect Texture for My Chowder?
A smooth and creamy chowder relies on some simple techniques. First, don’t rush the cooking process—giving your onions and garlic time to soften builds the base flavor. Second, when you add the potatoes, make sure they’re cut into even pieces for uniform cooking.
- Cook onions until translucent before adding garlic; this helps develop flavor.
- Stir in flour to create a roux, which thickens the chowder nicely.
- If you like a thicker chowder, mash some potatoes against the pot’s side after they’re cooked, mixing them back in.
Remember to taste and adjust the seasoning at the end—every ingredient has its own flavor, and you want them to shine through!
How to Make Potato Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 3 cups fresh or frozen corn kernels
- 3 cups chicken broth or vegetable broth
- 2 cups heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
- Fresh chives or parsley, chopped (for garnish)
How Much Time Will You Need?
This Potato Corn Chowder takes about 10 minutes to prep and 30 minutes to cook. You’ll be enjoying it in about 40 minutes from start to finish—perfect for a cozy meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven over medium heat, cook the chopped bacon until it’s crispy. Use a slotted spoon to remove it and set aside, but leave the delicious bacon fat in the pot.
2. Sauté the Veggies:
Add the butter to the pot with the bacon fat. Once the butter is melted, toss in the chopped onion and sauté until it’s soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Create the Base:
Sprinkle the flour over the onion and garlic mixture. Stir it well to coat everything, and cook for another 2 minutes to eliminate the raw flour taste—this will help thicken your chowder.
4. Add Potatoes and Corn:
Gradually whisk in the chicken or vegetable broth, making sure you don’t have lumps. Then, add your diced potatoes and corn. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and let it cook until the potatoes are tender, which should take about 15-20 minutes.
5. Mix in Cream:
Once the potatoes are tender, stir in the heavy cream or half-and-half. Season with salt and pepper to your taste. Let the chowder warm through, but avoid boiling it again.
6. Thicken if Desired:
If you like your chowder thicker, you can mash a few pieces of potato against the side of the pot and stir them back into the chowder. This adds an extra creamy texture!
7. Serve Up:
Serve the chowder hot, garnished with the crispy bacon and a sprinkle of fresh chives or parsley. Enjoy every spoonful of this comforting, creamy chowder with a slice of crusty bread!
Happy cooking!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works just as well as fresh corn in this recipe. Just add it directly to the pot without thawing, and it will cook perfectly as the chowder simmers.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. You can sauté some additional vegetables, like bell peppers or carrots, for added flavor and texture!
Can I Make This Chowder Ahead of Time?
Yes, you can prepare the chowder ahead of time! Make it up to the point of adding the cream, then refrigerate for up to 2 days. When ready to serve, reheat the chowder on the stove, and stir in the cream just before serving to keep it fresh and creamy.
How Do I Store Leftovers?
Store leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to restore creaminess.
