Easy Potato Corn Chowder Recipe
This simple Potato corn chowder recipe is not only ideal for the warmer seasons, but you can relish it throughout the year. Hearty potatoes and corn in a creamy milky broth simmered until luscious and thick.
This homemade potato and corn chowder is delightful, straightforward to prepare, comforting, budget-friendly, and cooked in a single pot in under 30 minutes.
It’s soup season, and this is one of my award-winning soups at home besides my loaded potato soup. My family loves it; the girls and my husband eagerly clean their bowls with bread whenever I make it.
I can’t fault them; it’s filling, tasty, flavorful, and more importantly, satisfying. This soup leaves them with full and joyful bellies!
What makes this recipe exceptional
This corn potato chowder utilizes frozen corn , which doesn’t detract from the flavor. Choosing frozen corn saves time, so you won’t have to stress about extracting kernels from the cob, saving your fingers, and reducing dishwashing.
It is easy to prepare and entirely foolproof; this isn’t one of those intricate recipes; it is, in truth, simple to make and one of the best around.
Easily adaptable and a great method to utilize leftover meat or seafood. While I have incorporated bacon into my corn and potato chowder, you can also include any protein of choice such as chicken, sausages, ham, clams, shrimp, and more.
It can be prepared on the stovetop, in a slow cooker (crockpot), or even in an instant pot. What’s not to adore!
Ingredients needed to make potato and corn chowder
You will require the following components to create this hearty soup.
Potato – I utilized red potatoes, but you can replace them with any other waxy variety of your choice.
Frozen Corn: you may substitute with fresh corn on the cob.
Onion
Fresh garlic
Dried thyme
Celery – replace with leek.
Bacon
Jalapeno: this is optional, but I enjoy a slightly spicy soup; using red jalapeno also provides some color contrast.
All-purpose flour: this is added to create a roux that thickens the soup. You can eliminate this and replace it with cornstarch/cornflour.
Milk: I used semi-skimmed, but you can opt for full-fat whole milk, half and half, or heavy cream.
Low sodium chicken stock: this is optional, as you can exchange it with water. Utilizing stock enhances the soup’s flavor, allowing you to ease up on the salt.
Salt and pepper
How to prepare corn potato chowder
Heat a pan over medium heat; once hot, add bacon lardons and cook until golden and crispy. Use a slotted spoon to remove the cooked bacon bits and transfer them to a paper towel to drain.
Eliminate excess bacon grease if it exceeds 2 tablespoons. Sauté chopped celery and onions in the bacon grease until they are translucent. Add chopped garlic and jalapeno, continuing to cook for an additional 2 minutes while stirring intermittently, ensuring the garlic doesn’t burn.
Incorporate flour into the sautéed aromatics and stir to mix until the flour dissolves. Pour in milk and chicken stock, whisking and deglazing the pan, scraping the bottom simultaneously to dislodge any bits until the flour is entirely integrated. Stir in dried thyme and season with salt and pepper according to taste.
Add chopped potatoes and mix them into the blend, reduce the heat, and let it simmer for 10 to 15 minutes or until the potatoes are fork-tender.
Mix in the frozen corn and half of the reserved bacon bits, cooking for another 3 to 5 minutes. Taste and adjust seasoning to your liking; also add water, milk, or chicken stock to thin the soup if it becomes too thick.
Serve the soup garnished with bacon bits, chopped green onions, and your choice of crusty bread.
Tips
- If you aren’t concerned about making this a high-calorie meal, feel free to use butter when making the roux. You can also add cheese (to your heart’s content) when the chowder is finished.
- For a richer and thicker corn chowder, include heavy cream or half and half in the recipe. You may also blend about ¼ of the soup.
- I did not peel the potatoes for this recipe, but you can peel yours if desired, especially if using potatoes with thick skin.
What to Accompany Corn Chowder
Crusty bread is essential (I adore tiger baguette bread), and it doesn’t even need to be toasted; simply slather it with butter, and you’re all set. Cheesy bread, such as this cheesy pesto bread or garlic bread, can also be used.
How to Store
Fridge: leftover corn potato chowder can be kept in the fridge for up to 5 days. Ensure it is fully cooled before storing.
To reheat: simply place it in the microwave for a few moments or heat it on the stovetop. If the chowder is too thick, thin it out by adding a small amount of water or milk to reach your desired consistency.
Can I freeze it: No, I wouldn’t advise freezing chowder as the texture will change once thawed. The milk would separate, giving the soup an unappealing appearance.
Watch how to create it
FAQs
What distinguishes soup from chowder?
Both are varieties of soup. Chowder features chunkier vegetables and proteins thickened with roux (more often milk-based), while soup is a liquid dish crafted from a blend of vegetables and proteins.
Is it possible to prepare a vegan or vegetarian chowder?
Certainly! You can create potato and corn chowder vegetarian or vegan by excluding the bacon or bacon grease. If you follow a vegan diet, utilize any cooking oil or your preferred vegan butter to sweat the vegetables. Additionally, substitute plant-based milk for dairy milk.
Can corn chowder be prepared in a slow cooker?
Yes, that’s one of the remarkable features of this recipe. For optimal results, cook the bacon first, then sauté the celery, garlic, and onions before incorporating the remaining ingredients into the crockpot. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
To thicken your crockpot soup: Instead of using roux, prepare a cornflour slurry to thicken the soup, or alternatively, blend about a third of the soup.
Can canned corn be utilized for this recipe?
Absolutely, you can use canned corn or a mix of canned creamed corn and standard canned corn for this dish.
Which potatoes are ideal for corn potato chowder?
Waxy potatoes such as red potatoes or Yukon gold are best for chowders, as they maintain their integrity during cooking, especially boiling. You can also opt for versatile potatoes like Maris Piper or Russet.
More soup recipes
Instant pot potato soup
Brussels sprout soup
Pressure cooker carrot soup
Simple vegetable soup
Instant pot butternut squash soup
Pressure cooker broccoli soup
If you prepared this simple corn chowder with bacon recipe, please leave your comments and rate it 5 stars. Tag me @thedinnerbite onInstagram and save it to yourPinterest. Make sure to subscribe to the blog if you haven’t yet for fresh new recipes in your inbox.
Potato Corn Chowder
This Potato corn chowder is not merely suitable for warm weather; it’s delightful all year long. Chunky potatoes and corn in a creamy, milky broth simmered until thick and velvety.
- 3 cups chopped red potato (peeling the potatoes is optional)
- 1 cup finely diced onion
- 3 minced garlic
- ⅓ cup diced celery approximately 1 stalk
- 1 chopped red jalapeno
- 3/4 cup chopped bacon around 8 strips of bacon
- 3 cups frozen corn
- 1 teaspoon dried thyme
- 4 tbsp all-purpose flour
- 500 ml milk or as necessary
- 2 cups low-sodium chicken broth
- Salt and pepper to taste
Keep your display from dimming
-
Heat a skillet to medium temperature, then add the bacon lardons once it’s hot, frying until crisp and golden. Use a slotted spoon to take out the cooked bacon bits and place them on paper towels to absorb excess grease.
-
Eliminate any excess bacon fat if it exceeds 2 tablespoons. Sauté the diced celery and onions in the bacon fat until they turn translucent. Stir in chopped garlic and jalapeno, and continue cooking for another 2 minutes, stirring occasionally to prevent the garlic from burning.
-
Incorporate the flour into the sautéed vegetables and mix until the flour is fully blended. Add the milk and chicken broth to the pot, whisking while scraping the pan’s bottom to release any stuck bits until the flour is entirely mixed. Season with dried thyme, and add salt and pepper to taste.
-
Stir in the chopped potatoes, mix well, then lower the heat and simmer for 10 to 15 minutes or until the potatoes can be pierced with a fork.
-
Add the frozen corn as well as half of the remaining bacon bits, and cook for an additional 3 to 5 minutes. Taste and adjust the seasoning if needed; you can also add more water, milk, or chicken stock to thin the soup if it becomes overly thick.
-
Serve the chowder topped with additional bacon bits (if you like), sliced green onions, and your choice of crusty bread. Enjoy!
- If you don’t mind making this a caloric-rich dinner, feel free to use butter for the roux. You can also add as much cheese as you desire when the chowder is finished cooking.
- For an even creamier and denser corn chowder, consider incorporating heavy cream or half-and-half into the recipe. Blending about ¼ of the soup is also an option.
- I opted not to peel the potatoes for this dish, but you’re welcome to peel yours if you prefer.
Storage Instructions
Refrigerator: leftover corn potato chowder can be kept in the refrigerator for a maximum of 5 days. Ensure it is completely cooled prior to storage.
To reheat: just place it in the microwave for a few moments or heat it on the stovetop. If the chowder appears too thick, adjust it by introducing a small amount of water or milk to achieve your preferred texture.
Can I freeze it: No, I wouldn’t advise freezing the chowder since the texture will not be the same once it’s defrosted. The milk tends to separate and this can give the soup an odd appearance.
Calories: 446kcalCarbohydrates: 38gProtein: 9gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 30mgSodium: 120mgPotassium: 683mgFiber: 4gSugar: 6gVitamin A: 224IUVitamin C: 15mgCalcium: 124mgIron: 1mg
Nutritional information: Please be aware that the nutrition label provided is an approximation based on an online nutrition calculator. It may differ based on the particular ingredients and brands that you utilize. Under no circumstances will thedinnerbite.com be liable for any loss or damages resulting from your reliance on nutritional data.
Post Comment