This Potato Corn Chowder is a warm hug in a bowl! It’s creamy, chunky, and packed with sweet corn and tender potatoes that make every spoonful feel special.
I love how cozy this chowder is, especially on chilly days. Plus, it comes together quickly, so you won’t be stuck in the kitchen for hours. Perfect for lunch or dinner!
Key Ingredients & Substitutions
Bacon: Adds a lovely smoky flavor to the chowder. If you’re looking for a vegetarian option, you can use olive oil or smoked paprika in place of bacon to still get that richness.
Onion: A must for building flavor. If you want to keep it mild, opt for green onions or shallots instead. Either will work nicely!
Potatoes: Yukon Gold is my favorite due to its creamy texture. However, Russets work well too. If you prefer a low-carb option, you can use cauliflower instead.
Corn: Fresh corn is sweetest, but frozen corn is a great substitute and saves time. It’s just as delicious and convenient!
Broth: Chicken broth enhances flavor, but vegetable broth keeps it vegetarian. If you like a richer taste, use homemade broth if you have it on hand.
Cream and Milk: Heavy cream gives that luscious texture. For a lighter version, you could use half-and-half or a non-dairy alternative, like coconut milk.
How Do You Make Sure Your Chowder is Creamy and Well-Combined?
The key to a creamy and well-blended chowder lies in the roux and gradual mixing of liquids. Here’s how to do it right:
- Start by cooking your bacon to render its fat. Use that fat to sauté onions for a deep flavor base.
- Make a roux by combining melted butter and flour, cooking it for a minute or two. This helps thicken the chowder.
- Gradually whisk in the broth. This prevents lumps; make sure to mix it well before adding the diced potatoes.
- After adding the corn and before incorporating the cream, let it simmer so all the flavors meld together. Important: Don’t boil after adding the cream to prevent curdling!
Being patient with these steps will yield a smooth, delicious chowder you’ll love!
Potato Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 3 cups fresh corn kernels (about 4 ears) or frozen, thawed
- 3 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 1 cup milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and black pepper to taste
- 2 tbsp fresh chives, chopped (for garnish)
- Optional: smoked paprika or cayenne for a slight kick
How Much Time Will You Need?
This heartwarming chowder takes about 10 minutes to prep and 30 minutes to cook, making it perfect for a cozy weeknight dinner. With a total of approximately 40 minutes from start to finish, you’ll have a delicious, comforting meal in no time!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy. Once cooked, use a slotted spoon to remove the bacon and set it aside. Keep the bacon fat in the pot—it adds fantastic flavor!
2. Sauté the Vegetables:
Add the chopped onion to the pot with the bacon fat and sauté until it’s soft and slightly translucent, about 5 minutes. Toss in the minced garlic and cook for another minute, stirring it around so it doesn’t burn.
3. Make the Roux:
Add the butter to the pot and let it melt with the onions and garlic. Sprinkle in the flour and stir well to create a roux. Cook this mixture for 1-2 minutes while stirring continuously to take away that raw flour taste.
4. Add the Broth and Potatoes:
Slowly whisk in the chicken or vegetable broth, making sure there are no lumps. Once it’s combined, bring the mixture to a simmer. Then, add the diced potatoes and cook until they are tender, which should take about 15 minutes.
5. Stir in the Corn:
Once the potatoes are tender, add the corn kernels to the pot. Continue to simmer everything together for about 5 minutes until the corn is heated through.
6. Add Cream and Milk:
Lower the heat and gently stir in the heavy cream and milk. Be careful not to let it boil once the cream is in, as this can affect the texture. Adjust the seasoning with salt and black pepper to taste.
7. Serve the Chowder:
Ladle the chowder into bowls and top with the reserved crispy bacon. Garnish with fresh chives and sprinkle with smoked paprika or cayenne if you like a little kick!
8. Enjoy!
Serve warm alongside some crusty bread for dipping, and enjoy the comforting goodness of your creamy Potato Corn Chowder!
Bon appétit!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great time-saver and will work perfectly in this chowder. Just make sure to thaw it beforehand for even cooking, or add it directly to the pot, adjusting cooking time slightly if needed.
How Can I Make This Chowder Vegetarian?
No problem! Just replace the bacon with a tablespoon of olive oil, and use vegetable broth instead of chicken broth. You can enhance the umami flavor with some smoked paprika, which will add a nice touch without meat!
Can I Make This Chowder Ahead of Time?
Yes, you can! Prepare the chowder up to step 6 then refrigerate it. When you’re ready to serve, heat it gently on the stove, adding the cream and milk just before serving to keep it fresh and creamy.
How to Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally. If it thickens, you can add a splash of broth or milk to loosen it up.