Potato Corn Chowder
With its velvety texture, sweet corn goodness, and a blend of flavors, this Potato Corn Chowder recipe is a perfect comfort food for chilly days
Servings: 4
Ingredients
- 4 cups fresh corn kernels about 6-8 ears of corn
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 3 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 slices bacon cooked and crumbled
- 2 tablespoons butter
- 1 teaspoon thyme leaves
- Salt and pepper to taste
- Chopped fresh chives for garnish
Instructions
- Heat butter in a pot, add chopped onion and garlic. Sauté until they're soft and smell nice.
- Pour in broth, add diced potatoes. Let them cook till they're soft.
- If you like creamier soup, blend half of it gently with an immersion blender.
- Put in corn, thyme leaves, and whole milk. Let it all cook together.
- Pour in heavy cream, stir gently. Add salt and pepper to taste.
- Ladle into bowls, sprinkle crumbled bacon and chopped chives on top.
Notes
Tips & Techniques
- Use fresh corn if you can for the best taste. Frozen corn works too.
- Blend part of the soup for creamy goodness, and leave some bits for texture.
- Start with a bit of salt and pepper, and adjust as you like.
- Chopped chives add freshness. Try cheese or truffle oil for extra flair.
- Serve hot with your favorite bread, like a baguette or sourdough slices.
- Add cooked shrimp, crab, or clams for a seafood version.
- Skip the bacon and use veggie broth for a vegetarian option.
- Add diced jalapeños or cayenne for a hint of heat.
- Let the chowder cool a bit before storing.
- Use airtight containers to keep the flavors intact.
- Freeze in smaller portions for easy reheating.
- Reheat gently on the stovetop, and adjust seasoning if needed.