Potato and Corn Chowder
A creamy and comforting chowder filled with tender potatoes, sweet corn, and crispy bacon, perfect for chilly days.
Ingredients
Chowder Base Ingredients
- 4 medium potatoes, diced Peeled and diced
- 2 cups corn (fresh or frozen) For a sweeter flavor, use fresh corn
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 slices bacon, chopped For added flavor, use smoked bacon
- 4 cups chicken or vegetable broth Can use homemade for richer flavor
- 1 cup heavy cream Low-fat cream or milk substitute can be used for lighter version
- to taste Salt and pepper Adjust according to preference
Garnish
- to taste Chives or parsley for garnish Adds freshness and color
Instructions
Preparation
- Start by peeling and dicing your potatoes. If using fresh corn, remove the kernels from the cob. Chop the onion and mince the garlic, and set everything aside for easy cooking.
Cooking the Chowder
- In a large pot, lay the chopped bacon over medium heat. Let it render its fat and become crispy. Once done, remove the bacon, leaving the drippings for flavor.
- Add the onion and minced garlic to the drippings in the pot. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
- Stir in the diced potatoes and corn, ensuring they are evenly coated with the bacon drippings.
- Pour the chicken or vegetable broth over the mixture, ensuring all ingredients are submerged. Bring to a gentle boil.
- Once boiling, reduce the heat and let it simmer for about 15-20 minutes or until the potatoes are fork-tender.
- Stir in the heavy cream to transform the chowder into a rich and creamy delight.
- Season with salt and pepper to taste, keeping in mind the saltiness of the bacon.
- Serve hot, garnished with the crispy bacon you set aside earlier and a sprinkle of fresh chives or parsley.
Enjoy
- Grab your bowl and enjoy the warm and inviting flavors of your Potato and Corn Chowder.
Notes
This chowder can be made a day in advance and tastes even better after the flavors meld overnight. Store in an airtight container in the fridge for up to three days or freeze for longer storage. When reheating, do so gently to prevent the cream from curdling. Customize with extra veggies for added nutrition or spice it up with jalapeños.