old fashioned corn and potato chowder recipe

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old fashioned corn and potato chowder recipe
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The Best old fashioned corn and potato chowder recipe

I’ve been making this old fashioned corn and potato chowder recipe for years, and it’s still a favorite in our household. The first time I made it, I was hooked on the creamy texture and the way the flavors all came together. My kids love it because it’s like a warm hug in a bowl, and my husband appreciates how easy it is to make.

As for me, I love that it’s a hearty, comforting meal that’s perfect for any occasion. Whether we’re looking for a quick weeknight dinner or a special occasion dish, this recipe never fails to deliver. It’s also one of those recipes where you can customize it to your taste, adding in extra veggies or using different types of potatoes if you like.

But no matter what you add or take away, the basic recipe remains the same – and that’s what makes it so great. I’ve tried other corn chowder recipes over the years, but this one remains my go-to because of its simplicity and deliciousness. It’s also a great way to use up leftover veggies and potatoes if you have them on hand.

My kids will often ask for seconds (and even thirds!) when we have this for dinner. But what really sets this recipe apart is the technique behind it – the key to making a great chowder is to cook the potatoes until they’re nice and tender, then add in the corn and let it simmer until everything is nice and thick.

This recipe is also a great way to get some extra fiber and nutrients into your diet – the potatoes are packed with complex carbs, while the corn adds a boost of vitamin C. And let’s not forget about all those veggies – they’re packed with antioxidants and other good stuff that’ll keep you feeling full and satisfied long after dinner is over.

Old-Fashioned Corn and Potato Chowder

Old-Fashioned Corn and Potato Chowder

4.5 from 1478 votes

A hearty, creamy chowder made with sweet corn and tender potatoes. This comforting soup is perfect for cool days and uses simple pantry ingredients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chowder

4 slices bacon, diced
1 medium onion, chopped
2 celery stalks, diced
2 cloves garlic, minced
4 cups peeled and diced Yukon Gold potatoes (about 1.5 lbs)
3 cups chicken or vegetable broth
2 cups fresh or frozen corn kernels
1 cup heavy cream
1 cup whole milk
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1In a large pot over medium heat, cook the diced bacon until crispy, about 5 to 7 minutes.
2Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
3Add the chopped onion and diced celery to the pot with the bacon fat.
4Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5 minutes.
5Add the minced garlic and cook for 1 minute until fragrant.
6Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook the raw flour taste.
7Pour in the chicken broth while whisking to prevent lumps, then add the diced potatoes, corn kernels, dried thyme, and bay leaf.
8Bring the chowder to a boil over high heat, then reduce the heat to low and let it simmer, partially covered, for 15 to 20 minutes until the potatoes are fork-tender.
9Stir occasionally to prevent sticking.
10Remove the bay leaf and discard it.
11Stir in the heavy cream and whole milk, then season with salt and black pepper to taste.
12Heat gently over low heat for 3 to 5 minutes until the chowder is hot and slightly thickened, but do not let it boil.
13Ladle the chowder into bowls and garnish with the reserved crispy bacon and chopped fresh parsley.
14Serve immediately with crusty bread or crackers.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 55mg🧂Sodium: 720mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 12g

📝Notes

For a vegetarian version, omit the bacon and use vegetable broth. Sauté the vegetables in 2 tablespoons of butter instead. You can also add a pinch of smoked paprika for extra depth.

Watch Video Of How Old-Fashioned Corn and Potato Chowder Works

This old fashioned corn and potato chowder recipe is one of my absolute favorites because it’s just so versatile – whether we’re looking for a quick weeknight dinner or a special occasion dish, this recipe never fails to deliver.

It’s also incredibly easy to make – just throw all your ingredients into a big pot and let them simmer until everything is nice and thick.

And as an added bonus, this recipe is also super healthy – all those potatoes are packed with complex carbs, while the corn adds a boost of vitamin C.

❓ Frequently Asked Questions About Old-Fashioned Corn and Potato Chowder

Q: What type of potatoes should I use in this recipe?

A: You can use any type of potato you like in this recipe, but high-starch potatoes like Russet or Idaho work best because they’ll yield a thicker, creamier chowder.

Q: Can I make this recipe with frozen corn?

A: Yes, you can definitely use frozen corn in place of fresh – just thaw it first by leaving it in room temperature for a few hours before adding it to the pot.

Q: How long does this recipe take to make?

A: This recipe should take about 30-40 minutes to make from start to finish, depending on how quickly your potatoes cook.

Q: Can I add other ingredients to this recipe?

A: Absolutely! Some other ingredients you might consider adding include diced ham or bacon for added smokiness, chopped bell peppers for extra crunch, or even some diced carrots for an extra burst of color.

Q: What if I don’t have any heavy cream on hand?

A: If you don’t have heavy cream on hand, you can substitute it with half-and-half or even plain old milk – just keep in mind that your chowder won’t be as rich or creamy.

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