Thick Potato Corn Chowder (Printer-Friendly Version)
A creamy chowder with smoky bacon, tender potatoes, and sweet corn, perfect for chilly days.
# 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)
07 -
Green onions as desired
→ Liquids & Broths
08 -
3 cups low-sodium chicken broth
09 -
¾ cup whole milk or cream
→ Spices & Seasonings
10 -
1 teaspoon salt
11 -
½ teaspoon dried thyme
12 -
¼ teaspoon ground black pepper
→ Thickening Agents
13 -
2 tablespoons cornstarch
→ Garnish
14 -
Shredded cheese as desired
# Steps to Follow:
01 -
In a large Dutch oven or soup pot over medium-high heat, cook the chopped bacon until browned, about 3 to 4 minutes.
02 -
Add the chopped onion and celery to the pot, stirring occasionally until the onion begins to brown. Incorporate the minced garlic, salt, thyme, and black pepper, cooking for an additional 1 minute.
03 -
Pour in the low-sodium chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot to enrich flavor.
04 -
Add chopped potatoes and corn to the pot. Bring to a simmer then reduce heat to medium-low. Cover and allow the mixture to simmer for 12 to 15 minutes until potatoes are tender.
05 -
In a small bowl, whisk together whole milk or cream with cornstarch. Gradually stir this mixture into the simmering chowder until it thickens slightly.
06 -
Adjust seasoning if needed and serve hot, garnished with shredded cheese, sliced green onions, and additional bacon if desired.
# Additional Tips:
01 -
Simmering the potatoes until tender ensures a creamy texture without the need for pureeing.