Description
This comforting Potato Corn Chowder is a creamy, hearty soup made with tender potatoes, sweet corn, and smoky bacon. The soup combines sautéed vegetables with chicken broth and heavy cream, then is partially blended for a perfect chowder texture. Topped with fresh chives and crispy bacon, it’s an ideal meal for chilly days.
Ingredients
Scale
Soup Base
- 6 slices center cut bacon, chopped
- 1 tablespoon butter
- ½ cup chopped onion
- ¾ cup chopped celery
- ¾ cup chopped carrots
- 3 cloves garlic, minced
- 4 cups corn kernels (defrost if using frozen corn)
- 1 pound Russet potatoes, peeled and chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
Instructions
- Cook Bacon: In a dutch oven or large soup pot over medium-low heat, cook the chopped bacon until crispy and cooked through. Use a slotted spoon to remove the bacon and transfer it to a plate lined with paper towels to drain excess fat.
- Sauté Vegetables: Melt butter in the same pot then add chopped onion, celery, and carrots. Cook for about 5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Main Ingredients and Simmer: Stir in corn kernels, peeled and chopped potatoes, chicken broth, and heavy cream. Scrape the bottom of the pot to release any browned bits. Bring the mixture to a low boil, then reduce heat to medium-low, cover, and gently simmer for 15 to 20 minutes until potatoes are tender.
- Blend Half the Soup: Remove half of the soup from the pot and transfer it to a blender. Pulse until smooth to create a creamy texture while retaining some chunkiness. Return the blended soup back to the pot and stir to combine.
- Finish and Serve: Stir in two-thirds of the cooked bacon and fresh chives into the chowder. Season with salt and pepper to taste. Ladle soup into bowls and garnish with the remaining bacon and extra fresh chives for added flavor and texture.
Notes
- You can use frozen corn kernels; just be sure to defrost them first.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Use an immersion blender instead of a traditional blender to puree half the soup directly in the pot for convenience and less cleanup.
- Russet potatoes work best for chowder because they break down nicely and thicken the soup.
- Adjust cream amount for a lighter or richer chowder according to preference.
