I’m so excited to share with you my family’s favorite potato corn chowder recipe. This hearty and comforting soup is a staple in our household, especially during the colder months.
The combination of tender potatoes, sweet corn, and savory bacon is a match made in heaven. My kids love helping me prepare the ingredients and stirring the pot, and my husband always asks for seconds.
I’ve been making this recipe for years, and it’s always a hit with our friends and family who come over for dinner. One of the things I love about this recipe is how easy it is to customize to your taste.
Want more potatoes? Add ’em!
Prefer less corn? Easy peasy.
The beauty of this recipe lies in its simplicity and flexibility.
Potato Corn Chowder
4.8 from 1463 votes
A hearty and comforting soup featuring potatoes and sweet corn in a creamy broth. This is a perfect meal for cold weather.
1In a large pot, melt the butter over medium heat.
2Add the diced onion and cook until translucent, about 5 minutes.
3Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
4Add the diced potatoes and corn kernels to the pot.
5Pour in the vegetable broth and bring the mixture to a boil.
6Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
7Stir in the heavy cream, salt, black pepper, paprika, and bay leaf.
8Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through and the flavors are well combined.
Tips: For a smoky flavor, use smoked paprika. To make it gluten-free, ensure all ingredients are certified gluten-free.
Watch Video Of How Potato Corn Chowder Works
This potato corn chowder is a versatile and comforting dish that’s perfect for any occasion. It can be easily scaled up to feed a crowd, or scaled down for a cozy meal for two.
It’s also a great way to use up leftover vegetables from the week, as you can easily add or substitute different vegetables to suit your tastes, and you can serve it with a side of crusty bread or a salad for a complete meal. The chowder can be stored in an airtight container in the refrigerator for up to 5 days, and it can also be frozen for up to 3 months.
You can reheat it on the stove over medium heat, stirring occasionally, or in the microwave. To serve, I like to garnish it with chopped fresh chives or a dollop of sour cream.
It’s a family favorite that’s sure to become a staple in your home as well.
❓ Frequently Asked Questions About Potato Corn Chowder
Q: What type of potatoes work best in this recipe?
A: I prefer to use Russet or Idaho potatoes for their high starch content, which helps to thicken the soup without making it too starchy. Other types of potatoes can be used as well, but keep in mind they may affect the overall texture of the dish.
Q: Can I use frozen corn instead of fresh?
A: Yes, you can use frozen corn if that’s what you have on hand. Just thaw it first by leaving it in room temperature or by microwaving it according to the package instructions. Keep in mind that frozen corn may not have the same sweetness as fresh corn.
Q: How long can I store leftover chowder in the fridge?
A: You can store leftover chowder in an airtight container in the fridge for up to three days. Reheat it gently over low heat until warmed through, adding more broth if needed to achieve your desired consistency.
Q: Can I make this recipe vegetarian by substituting bacon with something else?
A: Yes, you can substitute bacon with other ingredients like diced ham or cooked sausage if you prefer a meat-based flavor. Alternatively, you can omit the bacon altogether and add more vegetables like diced bell peppers or carrots for added flavor and texture.
Q: How do I thicken this soup if it becomes too thin?
A: If your soup becomes too thin, you can try adding more potatoes or cornstarch to thicken it up. Another option is to simmer the soup with the lid off until some of the excess liquid evaporates naturally.
Q: Can I make this recipe ahead of time and freeze it for later use?
A: Yes, you can prepare this recipe up to a day in advance and freeze it for later use. Simply thaw it overnight in the fridge before reheating as needed.
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