This cozy potato corn chowder is a warm hug in a bowl! It’s creamy, filled with sweet corn and tender potatoes, making it super comforting on chilly days.
Every spoonful is like a little party for your taste buds! I often top mine with crispy bacon bits for extra yum. Don’t be surprised if it disappears fast! 😂
Making this chowder is so easy! Just sauté, stir, and let it simmer. I love enjoying it with some crusty bread on the side. Perfect for sharing or just treating yourself!
Key Ingredients & Substitutions
Bacon: While bacon adds a great smoky flavor, you can skip it for a vegetarian option. Smoked paprika can give a similar taste without the meat. I’ve also used turkey bacon, which works well if you’re looking for a leaner choice.
Potatoes: Yukon Golds are perfect for this chowder as they maintain their shape while becoming creamy. If you don’t have them, Russets are a good alternative, but they’ll be softer. You could even use sweet potatoes for a twist!
Corn: Fresh corn is amazing when in season, but frozen corn works just as well. If you’re looking for a unique taste, you could add some roasted corn for extra flavor!
Broth: Chicken broth adds depth, but vegetable broth is a great substitute for a vegetarian-friendly chowder. Homemade broth can really elevate the dish if you have some on hand.
Heavy Cream: While cream gives a luscious texture, you can use half-and-half or a plant-based cream (like coconut milk) for a lighter or dairy-free version. I enjoy using cashew cream for a nutty flavor.
How Do I Achieve the Perfect Creaminess in My Chowder?
To get that rich and creamy texture in your chowder, pay attention to how you incorporate the cream and thickeners. Here are some tips:
- Cook the bacon first to use its fat for flavor. This sets a delicious base for the chowder.
- When adding the flour, dissolve it in some reserved chowder liquid first to avoid lumps. Mix it well before adding it back to the pot.
- Let the chowder simmer gently after adding cream. This warms it through without making it curdle.
Follow these steps, and you’ll end up with a perfectly creamy chowder that everyone will love! Enjoy it hot, topped with your favorite garnishes.
How to Make Potato Corn Chowder
Ingredients You’ll Need:
Optional Garnish:
- 4 slices bacon, chopped
Base Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 4 medium Yukon Gold potatoes, peeled and diced
- 3 cups fresh or frozen corn kernels
- 3 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
For Garnish:
- 2 tablespoons chopped fresh chives or parsley
How Much Time Will You Need?
This hearty chowder takes about 10 minutes to prep and around 30 minutes to cook. In total, you’ll spend about 40 minutes from start to finish, making it a quick and satisfying meal option for any time of the year!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Use a slotted spoon to take out the bacon and place it on paper towels to drain. Make sure to leave the bacon fat in the pot—it adds terrific flavor to your chowder!
2. Sauté the Vegetables:
Add the butter to the pot with the bacon fat. Once the butter is melted, drop in the chopped onion, minced garlic, and diced celery. Sauté these for about 5-7 minutes until they’re soft and the onion is translucent. The smell will be heavenly!
3. Add Potatoes and Corn:
Now it’s time for the potatoes and corn! Stir them into the pot and cook everything together for about 2 minutes to let the flavors mingle.
4. Simmer the Chowder:
Pour in the chicken or vegetable broth, and add the thyme and smoked paprika if you’re using it. Bring the mixture to a boil, then lower the heat to a gentle simmer. Let it cook for about 15-20 minutes, or until the potatoes are nice and tender.
5. Thicken Your Chowder (Optional):
If you prefer a thicker chowder, you can thicken it with a flour slurry. In a small bowl, mix the flour with a few tablespoons of the broth from the pot to make a slurry. Stir this mixture back into the pot and let it simmer for an additional 5 minutes until the chowder thickens.
6. Add Cream and Season:
Stir in the heavy cream and warm the chowder up without boiling it. Taste and season with salt and pepper according to your preference.
7. Serve and Enjoy:
Now, it’s time to serve your delicious chowder! Ladle it into bowls and top with the reserved bacon bits and a sprinkle of fresh chives or parsley. Enjoy with some crusty bread on the side for the perfect cozy meal!
This creamy and hearty potato corn chowder is sure to become a favorite for chilly days and family gatherings. Dive in and enjoy the warmth!
Can I Use Frozen Corn Instead of Fresh Corn?
Absolutely! Frozen corn works just as well and is often more convenient. Just add it directly to the chowder as you would fresh corn, no need to thaw it first!
How Can I Make This Chowder Vegetarian?
To make a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. You can still achieve great flavor by sautéing the vegetables in a bit of olive oil or vegan butter.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of broth or cream if it thickens too much.
Can I Freeze the Chowder?
Yes, you can freeze the chowder! Let it cool completely, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove until warmed through.
