Description
This comforting Potato Corn Chowder combines crispy bacon, tender red potatoes, sweet corn, and a creamy broth infused with fresh thyme and garlic. Perfect as a hearty lunch or dinner, it’s garnished with shredded cheese and fresh parsley for an extra burst of flavor.
Ingredients
Scale
Chowder Base
- 5 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 stalks celery, small-diced
- 1 medium onion, small-diced
- 5 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, roughly chopped
- 1/8 teaspoon smoked paprika (optional)
- 1/4 cup all-purpose flour
- 5 cups chicken broth, plus more as needed
- 3 medium red potatoes, skin-on and cut into small cubes
- 1 (14 ounce) can sweet corn kernels, drained
- 3/4 cup heavy cream or half-and-half, plus more to taste
- Salt and pepper to taste
Garnishes
- Shredded cheese for garnish
- Parsley or scallions for garnish
Instructions
- Cook Bacon: In a large 6-quart Dutch oven, cook the diced bacon over medium heat until crispy. Remove using a slotted spoon or tongs, transfer to a plate lined with a paper towel, then chop into smaller pieces and set aside.
- Sauté Vegetables: Remove some of the bacon fat from the pot, leaving about 2 tablespoons. Over medium heat, melt the butter and sauté the celery and onions until softened, about 6-8 minutes.
- Add Aromatics: Add the minced garlic, thyme, and smoked paprika. Sauté for another 2 minutes until fragrant.
- Make Roux and Add Broth: Stir in the flour, coating the vegetables evenly and cooking for about 1 minute. Gradually add the chicken broth, stirring constantly to dissolve the flour and scrape any browned bits from the pot. Bring to a simmer; the broth will thicken.
- Cook Potatoes: Add the diced potatoes and return to a simmer. If the broth is too thick, add more broth as needed. Cover with a lid and simmer for 20 minutes until the potatoes are tender.
- Add Corn and Cream: Stir in the drained corn and simmer for another 5 minutes. Mix in the heavy cream or half-and-half to taste. Season with salt and pepper.
- Combine Bacon: Add the chopped bacon into the chowder, saving some for garnish.
- Serve: Ladle the chowder into bowls and garnish with shredded cheese, the reserved bacon, and fresh parsley or scallions. Enjoy warm.
Notes
- For extra thickness, blend some of the cooked potatoes with a little broth before returning them to the chowder as a natural thickener instead of flour.
- Make ahead: Prepare up to 3 days in advance and store in the refrigerator. Reheat gently on the stovetop, adding extra cream or broth as needed since the chowder thickens when chilled.
- Freezing: Freeze the chowder for up to 3 months but omit dairy when freezing. Add cream when reheating.
- Substitutions: Use Yukon gold or russet potatoes instead of red potatoes for variation.
- For a lighter option, substitute half-and-half or milk mixed with broth for the heavy cream.
