why make this recipe

Potato and Corn Chowder is a comforting dish packed with flavor. It’s perfect for chilly days or whenever you need a warm bowl of goodness. Using simple ingredients, this chowder brings together the hearty taste of potatoes and the sweetness of corn, creating a satisfying meal. Plus, it’s easy to prepare, making it great for both weeknight dinners and casual gatherings.

how to make Potato and Corn Chowder

Ingredients :

4 slices of bacon
1 onion, diced
2 cloves garlic, minced
4 medium potatoes, peeled and diced
2 cups corn (frozen or fresh)
4 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
Chopped chives for garnish

Directions :

In a large pot, cook the bacon over medium heat until crisp. Remove and set aside, leaving the drippings in the pot.
Add the onion and garlic to the pot and sauté until softened.
Stir in the potatoes and corn, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until the potatoes are tender.
Stir in the heavy cream and season with salt and pepper to taste.
Crumble the bacon and add it back to the chowder.
Serve hot, garnished with chopped chives.

how to serve Potato and Corn Chowder

Serve the chowder hot in bowls. For extra flavor, top with chopped chives. You can pair it with crusty bread or a fresh salad for a complete meal.

how to store Potato and Corn Chowder

Store any leftovers in an airtight container in the refrigerator. The chowder can stay fresh for up to 3 days. Reheat it on the stove over low heat, adding a little water or broth if needed to thin it out.

tips to make Potato and Corn Chowder

For a thicker chowder, you can mash some of the potatoes before adding the cream.
Feel free to use vegetable bacon or omit the bacon for a vegetarian version.
Adjust the seasoning according to your taste. A pinch of smoked paprika can add a nice depth of flavor.

variation

You can add other vegetables like carrots or celery for more color and nutrition. Some people also like to include shrimp or crab for a seafood twist.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, canned corn works well in this recipe. Just drain and rinse it before adding.

Can I make this chowder ahead of time?

Absolutely! It tastes even better the next day as the flavors continue to develop. Just make sure to store it properly.

Is Potato and Corn Chowder gluten-free?

Yes, if you use gluten-free broth and check your bacon for any gluten additives, the chowder will be gluten-free.

Potato and Corn Chowder

A comforting dish packed with flavor, perfect for chilly days or casual gatherings, featuring hearty potatoes and sweet corn.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

4 slices slices of bacon optional for vegetarian version
1 medium onion, diced
2 cloves garlic, minced
4 medium potatoes, peeled and diced
2 cups corn (frozen or fresh) drain if using canned corn
4 cups vegetable broth use gluten-free broth for gluten-free version
1 cup heavy cream
Salt and pepper to taste
Chopped chives for garnish

Method

Cooking

In a large pot, cook the bacon over medium heat until crisp. Remove and set aside, leaving the drippings in the pot.
Add the onion and garlic to the pot and sauté until softened.
Stir in the potatoes and corn, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until the potatoes are tender.
Stir in the heavy cream and season with salt and pepper to taste.
Crumble the bacon and add it back to the chowder.
Serve hot, garnished with chopped chives.

Notes

For a thicker chowder, mash some of the potatoes before adding the cream. You can pair it with crusty bread or a fresh salad for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.