Description

This hearty Potato Corn Chowder is a comforting blend of crispy bacon, tender red potatoes, sweet corn, and a creamy broth thickened with flour and enriched with butter and cream. Perfect for a cozy meal, it balances smoky, savory, and sweet flavors with fresh herbs and optional smoky paprika for an extra depth. Garnished with shredded cheese and fresh parsley or scallions, it's deliciously satisfying and easy to prepare.

Ingredients

Scale

Soup 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

Main Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Cook Bacon: In a large 6-quart Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon or tongs and transfer to a plate lined with paper towels. Chop into smaller pieces and set aside, reserving about 2 tablespoons of bacon fat in the pot.
Sauté Vegetables: Over medium heat, melt the butter in the pot with the reserved bacon fat. Add the small-diced celery and onions and sauté until softened, about 6-8 minutes.
Add Aromatics and Seasoning: Add the minced garlic, fresh thyme, and smoked paprika if using, and sauté for another 2 minutes until fragrant.
Make Roux and Add Broth: Stir in the all-purpose flour to coat the vegetables and cook for about 1 minute to remove the raw flour taste. Gradually pour in the chicken broth while stirring continuously to dissolve the flour and scrape any browned bits from the pot. Bring the mixture to a simmer as it thickens.
Cook Potatoes: Add the diced red potatoes to the simmering broth. Cover with the lid and simmer gently for 20 minutes, or until the potatoes are tender. Add more broth if the soup becomes too thick.
Add Corn and Finish Soup: Stir in the drained corn and simmer for an additional 5 minutes. Then stir in the heavy cream or half-and-half to your desired creaminess. Season generously with salt and pepper to taste. Stir in most of the chopped bacon, reserving some for garnish.
Serve and Garnish: Ladle the chowder into bowls and top with shredded cheese, the reserved crispy bacon, and chopped parsley or scallions. Serve hot and enjoy your comforting chowder.

Notes

For extra thickness, blend some of the cooked potatoes with a little broth and stir back into the chowder for a creamy texture without additional flour.
Make ahead: This chowder can be prepared up to 3 days in advance and refrigerated. Reheat gently on the stovetop, adding extra cream or broth as needed since it thickens when chilled.
Freezing: Chowder freezes well for up to 3 months. To freeze, omit the cream and add it fresh when reheating to maintain a creamy texture.
Substitutions: Use Yukon Gold or Russet potatoes instead of red potatoes if preferred.
For a lighter option, substitute heavy cream with half-and-half or a 50/50 mix of milk and broth to maintain consistency.

Nutrition

Serving Size: 1 cup
Calories: 280 kcal
Sugar: 4 g
Sodium: 580 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0.2 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 45 mg