Potato Corn Chowder (Ready-to-Print Version)
A creamy chowder with smoky bacon, potatoes, and sweet corn, perfect for warming up.
# What You’ll Need:
→ Meat
01 -
2 slices thick-cut bacon, chopped
→ Vegetables
02 -
1 medium onion, finely chopped
03 -
1 rib celery, finely chopped
04 -
2 cloves garlic, finely minced
05 -
4 medium red potatoes, chopped
06 -
3 cups corn, fresh, canned, or frozen
→ Liquids
07 -
710 ml low-sodium chicken broth
08 -
180 ml whole milk or cream
→ Dry Ingredients
09 -
1 teaspoon salt
10 -
½ teaspoon dried thyme
11 -
¼ teaspoon black pepper
12 -
2 tablespoons cornstarch
→ Garnishes
13 -
Shredded cheese as desired
14 -
Green onions as desired
15 -
Additional bacon for serving (optional)
# Step-by-Step Guide:
01 -
In a large Dutch oven or soup pot over medium-high heat, cook the chopped bacon until browned and crisp, about 3 to 4 minutes.
02 -
Add the chopped onion and celery to the bacon, cooking and stirring until the onion begins to brown. Stir in garlic, salt, dried thyme, and pepper; cook for 1 minute until fragrant.
03 -
Pour in the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot, incorporating their flavor.
04 -
Stir in the chopped potatoes and corn. Bring to a gentle simmer over medium heat, then reduce heat to medium-low.
05 -
Cover the pot and simmer for 12 to 15 minutes, or until the potatoes are fork-tender.
06 -
In a small bowl, whisk together milk or cream with cornstarch until smooth. Gradually stir the mixture into the chowder, a little at a time, until it slightly thickens.
07 -
Adjust seasoning to taste. Serve warm, garnished with shredded cheese, green onions, and extra bacon if desired.
# Handy Tips:
01 -
For a richer texture, substitute cream for milk. To maintain thickness, add cornstarch gradually and stir continuously.