Description
This comforting Potato Corn Chowder is a rich and creamy soup perfect for chilly days. Featuring tender potatoes, sweet corn kernels, and smoky bacon bits in a velvety broth enriched with heavy cream and fresh chives, it combines hearty vegetables with a savory depth of flavor. The chowder is partially blended for a smooth yet chunky texture that makes it satisfying and delicious.
Ingredients
Scale
Chowder Base
- 6 slices center cut bacon, chopped
- 1 tablespoon butter
- ½ cup chopped onion
- ¾ cup chopped celery
- ¾ cup chopped carrots
- 3 cloves garlic, minced
- 4 cups corn kernels (defrost if using frozen corn)
- 1 pound Russet potatoes, peeled and chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons chopped fresh chives
- Salt and pepper, to taste
Instructions
- Cook bacon: In a dutch oven or large soup pot over medium-low heat, cook the chopped bacon until crisp and cooked through. Use a slotted spoon to remove the bacon and set it aside on a plate lined with a paper towel to drain excess fat.
- Sauté vegetables: Melt the butter in the same pot, then add the chopped onion, celery, and carrots. Cook for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add main ingredients: Stir in the corn kernels, peeled and chopped potatoes, chicken broth, and heavy cream. Use a spoon to scrape any browned bits off the bottom of the pot, then bring the mixture to a low boil. Reduce heat to medium-low, cover, and gently simmer for 15-20 minutes or until the potatoes are tender.
- Blend part of the soup: Carefully remove half of the soup and place it into a blender. Pulse until smooth to create a creamy texture while leaving part of the chowder chunky. Return the blended soup to the pot and stir well.
- Finish and serve: Stir in two-thirds of the cooked bacon and the chopped fresh chives. Taste and season the chowder with salt and pepper as needed. Ladle the soup into bowls and garnish with the remaining bacon and additional fresh chives if desired.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- If fresh corn is in season, it provides the best sweetness, but frozen corn works well too.
- Russet potatoes are preferred for their starchy quality that helps thicken the chowder.
- Blend carefully and in small batches to avoid splattering hot soup.
- Make sure to cook bacon on medium-low heat to render fat and prevent burning.
- Leftover chowder can be refrigerated for up to 3 days and reheated gently on the stove.