Potato and Corn Chowder is a warm, comforting dish perfect for any season. It combines the sweet taste of corn with the hearty flavor of potatoes, making it a satisfying meal. With its creamy texture and delicious blend of ingredients, this chowder is ideal for family dinners or cozy nights at home. Plus, it’s simple to make and perfect for using up leftover ingredients!
How to Make Potato and Corn Chowder
Ingredients:
- 4 medium potatoes, diced
- 1 cup corn kernels (fresh or frozen)
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Directions:
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
- In the bacon fat, sauté the onion until translucent. Add garlic and cook for another minute.
- Add the diced potatoes and broth. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 15 minutes.
- Stir in the corn and cream, and simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with bacon and chives or parsley.
How to Serve Potato and Corn Chowder
Serve the chowder hot in bowls. Top each serving with crispy bacon and a sprinkle of chopped chives or parsley for a pop of color and extra flavor. It pairs well with crusty bread or a light salad for a complete meal.
How to Store Potato and Corn Chowder
To store any leftover chowder, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just be sure to reheat it slowly when you’re ready to enjoy!
Tips to Make Potato and Corn Chowder
- For a thicker chowder, mash some of the potatoes in the pot after they have softened.
- Use fresh corn for the best flavor, but frozen corn works just as well.
- Feel free to add other vegetables, such as carrots or celery, for extra nutrition.
Variation
You can make this chowder vegetarian by omitting the bacon and using olive oil for the sautéing process. Also, consider adding herbs like thyme or bay leaves for additional flavor.
FAQs
Can I make this chowder ahead of time?
Yes! You can make the chowder ahead of time and reheat it when ready to serve.
Can I use other types of potatoes?
Yes! You can use any kind of potato you like, such as Yukon Gold or red potatoes, but keep in mind that cooking times may vary.
Is this chowder gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free broth.
Potato and Corn Chowder
A warm, comforting chowder combining sweet corn and hearty potatoes, perfect for any season.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 4 medium potatoes, diced
- 1 cup corn kernels (fresh or frozen)
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
- In the bacon fat, sauté the onion until translucent. Add garlic and cook for another minute.
- Add the diced potatoes and broth. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 15 minutes.
- Stir in the corn and cream, and simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with bacon and chives or parsley.
Notes
For a thicker chowder, mash some of the potatoes in the pot after they have softened. This recipe is naturally gluten-free as long as you use gluten-free broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Omnivore