This creamy potato corn chowder is what soup is supposed to be. Simple ingredients coming together to create ultimate comfort food in a bowl. If all soups were this good, soup season would last all year.
Why You Will Love This Recipe
As I have said countless times on many of our recipes, the best recipes are the ones that use simple ingredients that don’t cost much and create a dish that makes the eyebrows go up in surprise.
That is exactly what this one is. The creaminess of the potatoes, paired with bursts of sweetness from the corn and the smoky saltiness of the bacon, just make each bite more amazing than the last.
Also coming in are the aromatics of any decent soup: the onions, celery, and carrots. That, with the heavy cream lending a silky smoothness to the soup, makes this one a favorite of ours.
This is also a one-pot dish; it comes together fast, and the ingredients are not expensive, which makes this recipe all the better.
It’s perfect anytime, but you know, when it starts to cool off and the days get shorter, nothing beats a piping-hot bowl of great-tasting soup.
Yup, nothing crazy here. In fact, you might not even need to hit the grocery store!
- Corn: The star ingredient, corn provides a natural sweetness and a bite to the chowder.
- Yukon Gold potatoes: They give the chowder body and creaminess, as well as a starchy base that complements the sweetness of the corn.
- Bacon: Adds a smoky, savory flavor that acts as a flavor foundation for the soup.
- Onions, Celery, and Carrots: Often referred to as the “mirepoix” in French cuisine, this trio provides a base flavor profile that’s aromatic and sweet.
- Garlic: Gives an aromatic depth to the chowder.
- Bay leaf and Thyme: These herbs provide subtle background notes, adding complexity to the overall taste.
- Chicken stock: Forms the primary liquid base of the chowder, contributing a rich, savory depth.
- Heavy cream: Adds a luxurious creaminess and richness to the soup.
- Flour: Acts as a thickening agent, ensuring that the chowder has a hearty consistency.
- Kosher salt and Black Pepper: Fundamental seasonings that enhance and balance the flavors of the chowder.
How To Make Creamy Potato Corn Chowder
I can’t emphasize enough just how delish this Potato Corn Chowder truly is. It’s the embodiment of what comfort food should be – warm, hearty, and bursting with flavors that dance on the palate.
From the creaminess of the Yukon Golds to the smoky embrace of bacon and the delightful sweetness of corn, every spoonful is an experience in itself.
Serve this up at any gathering, and I promise you’ll be met with raised eyebrows of pleasant surprise and requests for seconds.
If there ever was a soup that could hug your soul, this is it. Enjoy, and watch as it quickly becomes a favorite recipe in your culinary repertoire.
- Bacon Reserving: When cooking bacon, always save a little for garnishing at the end. The crispy texture and fresh smoky flavor add an extra layer of deliciousness.
- Consistency Check: While the flour does act as a thickener, if you find the soup too thick for your liking, you can add a bit more chicken stock or water. If it’s too thin, let it simmer uncovered for a few more minutes.
- Using Fresh Corn: If you have access to fresh corn, go with that. If not, frozen corn works as well.
- Vegetarian Version: Skip the bacon and use vegetable stock instead of chicken stock. You can add smoked paprika for a hint of smokiness.
- Spicy Kick: Add a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables for a spicy twist.
- Seafood Chowder: Introduce some shrimp or crab meat for a seafood variation of the chowder.
Absolutely! Frozen corn works just as well. It’s a great option when fresh corn isn’t in season.
You can substitute the heavy cream with coconut milk or any other dairy-free alternative. Just remember, this might slightly change the flavor profile.
Yes, russet potatoes can be used, but they have a slightly different texture. Yukon Gold potatoes are creamier and hold their shape better in soups.
Other Amazing Soup Recipes
Creamy Creamy Potato Corn Chowder Recipe
- 4 cup Corn fresh, or frozen
- 2 Yukon Gold potatoes peeled, chopped
- 4 strips Bacon
- 1/2 Onion Medium, diced
- 3 stalks Celery diced
- 2 Carrot diced
- 2 cloves Garlic minced
- 4 Cup Chicken stock or chicken broth
- 1 Cup Heavy whipping cream
- 2 Bay Leaf
- 1/4 tsp Thyme
- 1/4 cup Flour
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- Cut or chop the bacon into small pieces using kitchen shears or a sharp knife and cook until crispy over medium high heat in a dutch oven or large pot. Remove the bacon and set aside. Discard all but two tablespoons of bacon grease.4 strips Bacon
- Add the onion, celery and carrot. Saute for about 7 minutes over medium heat.1/2 Onion, 3 stalks Celery, 2 Carrot
- Add the garlic and saute for an additional 30 seconds or so until fragrant.2 cloves Garlic
- Add the flour and mix well to combine. Cook for approximately 1 to 2 minutes to cook the flour out.1/4 cup Flour
- Add the chicken stock and stir, scraping the bottom of the pot to get up any bits (flavor!). Cook for a couple of minutes.4 Cup Chicken stock
- Add the corn, potatoes, bacon, bay leaf, thyme, kosher salt, and black pepper. Bring to a boil, then reduce to a simmer. Cover and cook until the potatoes are tender, about 20 minutes.4 cup Corn, 2 Yukon Gold potatoes, 2 Bay Leaf, 1/4 tsp Thyme, 1/2 tsp Kosher salt, 1/2 tsp Black pepper
- Remove the soup from the heat and add the heavy cream. Stir to combine well and heat the heavy cream through. Give it a taste and season with additional salt and pepper to your preference.1 Cup Heavy whipping cream
- Optionally, garnish with some chopped flat leaf parsley and reserved bacon (see tips). Serve and enjoy!