Potato Corn Chowder
This Potato Corn Chowder bursts with the comforting flavors of tender potatoes and sweet corn in a creamy base. It is easy and quick to prepare and a perfect dish for a cold evening or a cozy meal.
Equipment
Ingredients
- 5 oz (150g) bacon , diced
- 1 ¼ pounds (600g) potatoes , peeled and diced
- 10 oz (300g) corn kernels , fresh or frozen
- 1 medium onion, about 5oz (150g) , chopped
- 1 stalk celery , sliced
- 2 cloves garlic , minced
- 4 cups (1 liter) vegetable or chicken broth
- 3/4 cup (200g) cream
- 1 tsp dried thyme
- salt and pepper to taste
Instructions
- In a large soup pot, cook the diced bacon over medium-high heat until browned and crispy.
- Transfer the crispy bacon to a bowl.
- Add the onion and celery and cook until soft, for about 5 minutes.
- Add the minced garlic and cook for another 1 minute.
- Add the vegetable or chicken broth to the pot.
- Add the diced potatoes.
- Add the corn kernels.
- Add thyme, salt and pepper.
- If you are using fresh corn, add the corn cobs too, to bring extra flavor.
- Cover, bring it to a boil, then reduce the heat to simmer. Cook until the potatoes are tender, about 15 minutes.
- Remove the cobs.
- Add the cream and heat the soup gently over low heat until warmed through (but don’t let it boil).
- Taste the chowder and season with salt and pepper as needed.
- Ladle the chowder into bowls and garnish with your favorite toppings like fresh herbs and crispy bacon bits for extra flavor.
Nutrition
Serving: 1 serving out of 6Calories: 335kcalCarbohydrates: 36.6gProtein: 15.3gFat: 15.5gSaturated Fat: 6gCholesterol: 40mgSodium: 851mgPotassium: 893mgFiber: 5.8gSugar: 5.5gCalcium: 69mgIron: 3mg