Description
Learn how to make a delicious Easy Creamy Potato Corn Chowder that’s perfect for cozy nights in. This recipe is simple, flavorful, and comforting.
Ingredients
- – 2 slices beef bacon (chopped, plus more if desired for serving)
- – 1 medium onion (finely chopped)
- – 1 rib celery (finely chopped)
- – 2 cloves garlic (finely minced)
- – 1 teaspoon (5 ml) salt
- – 1/2 teaspoon (3 ml) dried thyme
- – 1/4 teaspoon (1 ml) pepper
- – 3 cups low-sodium chicken broth (710 ml)
- – 4 medium red potatoes (chopped)
- – 3 cups fresh (canned, or frozen corn) (450 g)
- – 3/4 cup whole milk or cream (180 ml)
- – 2 tablespoons cornstarch (15 g)
- – Cheese as desired
- – Green onions as desired
Instructions
- In a large Dutch oven or soup pot over medium-high heat, fry the chopped bacon slices until they are crispy, which should take about 3 to 4 minutes.
- Add the finely chopped onion and celery to the pot, cooking and stirring until the onion becomes golden. Incorporate the minced garlic, along with salt, thyme, and pepper, and cook for an additional minute.
- Pour in the chicken broth and use a wooden spoon to deglaze the pot, ensuring all the flavorful bits from the bottom are mixed in.
- Introduce the chopped potatoes and corn to the pot. Allow the mixture to come to a gentle boil and then lower the heat to medium-low.
- Cover the pot and let it gently simmer for 12-15 minutes, or until the potatoes are soft.
- In a separate small bowl, mix together the milk or cream with the cornstarch, then slowly integrate this into the soup, stirring steadily until the soup thickens slightly.
- Adjust the seasoning to taste and serve the chowder garnished with shredded cheese, chopped green onions, and additional bacon, if desired.
Notes
- For a smoother consistency, substitute cream with whole milk in this recipe.
- Enhance the smoky taste by adding extra beef bacon if desired.
- Try sharp cheddar cheese as a bold and tasty garnish for your chowder.