Potato Corn Chowder (Printer-Friendly)
Thick, creamy chowder with smoky bacon, potatoes, and sweet corn, ideal for warming meals.
# List of Ingredients:
→ Meat
01 -
2 slices thick-cut bacon, chopped, plus additional for serving if desired
→ Vegetables
02 -
1 medium onion, finely chopped
03 -
1 rib celery, finely chopped
04 -
2 cloves garlic, finely minced
05 -
4 medium red potatoes, peeled and chopped
06 -
3 cups corn kernels (fresh, canned, or frozen)
07 -
Green onions, sliced, for garnish
→ Liquids
08 -
720 ml low-sodium chicken broth
09 -
180 ml whole milk or cream
→ Seasonings
10 -
1 teaspoon salt
11 -
½ teaspoon dried thyme
12 -
¼ teaspoon ground black pepper
→ Thickener
13 -
2 tablespoons cornstarch
→ Optional garnish
14 -
Shredded cheese, for serving
# Preparation Steps:
01 -
In a large Dutch oven or soup pot over medium-high heat, cook the chopped bacon until browned and crisp, approximately 3 to 4 minutes.
02 -
Add the finely chopped onion and celery to the pot; cook and stir until the onion begins to brown. Incorporate the minced garlic, salt, dried thyme, and black pepper, cooking for 1 minute to release their flavors.
03 -
Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen browned bits.
04 -
Add the chopped potatoes and corn kernels. Bring the mixture to a gentle simmer, then reduce heat to medium-low.
05 -
Cover the pot and simmer for 12 to 15 minutes, or until the potatoes are fork-tender.
06 -
In a small bowl, whisk the whole milk or cream with cornstarch until smooth. Gradually stir this mixture into the simmering soup, allowing it to thicken slightly.
07 -
Adjust seasoning to taste and serve garnished with shredded cheese, sliced green onions, and additional crispy bacon if desired.
# Additional Suggestions:
01 -
Use low-sodium chicken broth to control salt levels; adjust seasoning after thickening.