Corn and Potato Chowder Recipe Easy and Creamy Comfort Food for Any Day

If you’re looking for a warm, comforting meal that’s easy to make, this corn and potato chowder recipe is a great choice. This chowder combines sweet corn and tender potatoes to create a hearty fall soup that is perfect for chilly days. It’s a simple soup recipe you can enjoy anytime you want something filling and cozy.

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You don’t need fancy ingredients or a long cooking time to make this tasty chowder. You’ll find it’s a great mix of flavors and textures that anyone can love. Whether you want a quick dinner or a satisfying lunch, this recipe will fit the bill.

Corn and Potato Chowder Ingredients & Preparation

To make a delicious corn and potato chowder, you will need a mix of fresh and pantry ingredients. Understanding what to pick and how to prepare them sets the stage for a tasty, hearty soup. You’ll also follow simple cooking steps to bring everything together.

Essential Ingredients Overview

Your chowder starts with potatoes and corn as the base. Use red potatoes or firm diced potatoes because they hold shape well. For corn, fresh kernels are best when in season, but frozen corn works fine too.

Add onion and celery for flavor and texture. Bacon or bacon fat is common to add a smoky taste. You will need liquids like chicken broth, vegetable broth, or a mix of broth and milk or cream to create a rich soup. Don’t forget black pepper and thyme for seasoning.

Choosing the Best Corn and Potatoes

Choose red potatoes as they stay firm in soup and absorb flavors well. Avoid starchy varieties like Russets for chowders because they can become mushy. Peel if you want a smooth texture, or leave the skin on for extra bite.

For corn, fresh corn kernels are sweet and crisp. Remove them from the cob carefully with a sharp knife. If fresh corn isn’t available, frozen corn is a good option and adds consistent sweetness.

Both potatoes and corn should be fresh or properly stored to keep your chowder tasting its best. Fresh ingredients give the best flavor but frozen or canned can work in a pinch.

Potato and Corn Chowder Recipe

Ingredients:

4 cups potatoes, peeled and diced
2 cups fresh or frozen corn kernels
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream or half-and-half
3 tablespoons butter
2 stalks celery, chopped
1 carrot, peeled and diced
1 teaspoon dried thyme
6 slices bacon, chopped
Salt and pepper to taste
Fresh parsley or chives, chopped (for garnish)

Instructions:

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

Add the butter to the bacon fat, then sauté the chopped onion, celery, and carrot until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Add the diced potatoes, corn kernels, dried thyme, and broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend half the soup in a blender and return it to the pot.

Stir in the heavy cream and season with salt and pepper to taste. Warm gently without boiling.

Serve the chowder hot, topped with the crispy bacon and garnished with fresh parsley or chives.

Tips for Rich Flavor & Texture

Using bacon fat to cook your veggies adds deep flavor, but you can skip it or use olive oil for a lighter chowder.

Simmer your soup slowly so the potatoes cook evenly without breaking apart. Stir in cream or milk at the end to avoid curdling.

Fresh thyme adds subtle earthiness. You can substitute dried thyme but use less. Taste often and adjust seasoning with black pepper and salt.

Garnish with chopped green onions or shredded cheese. This adds a fresh, sharp contrast that makes the chowder more interesting.

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