Corn And Potato Chowder
This Corn And Potato Chowder is the kind of cozy, one-pot dinner you make as soon as the air turns crisp. It is creamy, smoky from the bacon, and packed with sweet corn and tender potatoes in every spoonful. The recipe follows the classic approach most home cooks know: bacon, onion, celery, potatoes, corn, chicken broth, and half-and-half, lightly thickened with flour. There are no fussy techniques here, and everything cooks in a single Dutch oven in about 50 minutes.
Equipment
- Dutch oven or large heavy-bottomed soup pot 5 to 6 quarts
- Potato masher for thickening the chowder
- Immersion blender (optional) for a smoother soup
- Chef's knife and cutting board for the vegetables and bacon
- Corn stripper tool if you are using fresh corn on the cob
- Wooden spoon, ladle, and slotted spoon
- Measuring cups and spoons
- Airtight containers for storing leftovers
Ingredients
- 6 slices thick-cut bacon chopped into 1/2-inch pieces
- 1 tablespoon unsalted butter
- 1 medium yellow onion about 1 cup, diced
- 2 stalks celery about 3/4 cup, diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 1/2 pounds Yukon gold potatoes about 4 medium or 680g, peeled and cut into 1/2-inch cubes
- 4 cups corn kernels from about 5 ears of fresh corn, or about 20 ounces frozen corn, thawed
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups half-and-half
- 1/2 cup sharp cheddar cheese shredded, for serving (optional)
- 2 tablespoons fresh chives chopped, for garnish
Instructions
- Peel and cut potatoes into even 1/2-inch cubes. Dice onion and celery, mince garlic, and cut corn kernels from the cobs (or thaw frozen corn). Chop bacon and measure out flour, broth, and half-and-half.
- Place chopped bacon in a cold Dutch oven over medium heat and cook 8 to 10 minutes until browned and crisp. Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of drippings in the pot.
- Add butter to the drippings and melt. Stir in onion and celery and cook 5 to 7 minutes until softened and translucent. Add garlic and cook 30 seconds until fragrant, without browning.
- Sprinkle flour evenly over the vegetables and stir constantly for 1 to 2 minutes to cook off the raw taste and coat the vegetables.
- Slowly pour in chicken broth about 1 cup at a time, stirring well after each addition to prevent lumps and scraping up browned bits. Add potatoes, thyme, smoked paprika, salt, and pepper, then bring to a gentle boil over medium-high heat.
- Reduce heat to medium-low, partially cover, and simmer 12 to 15 minutes until potatoes are tender. If using reserved corn cobs, tuck them in during the simmer, then remove and discard.
- Stir in the corn kernels and cook about 5 minutes until heated through and tender.
- Turn heat to low and press down 5 or 6 times with a potato masher to break up some potatoes and corn. For a smoother chowder, blend about 1 cup of soup with an immersion blender and stir it back in, keeping plenty of chunky texture.
- Pour in the half-and-half and stir well. Warm over low heat for 3 to 5 minutes, stirring often, until steaming hot without coming to a hard boil.
- Stir in about two thirds of the crispy bacon and taste, adding more salt and pepper as needed. Ladle into warm bowls and top with remaining bacon, shredded cheddar, and fresh chives.
Notes
- Choose Yukon gold or red potatoes for a buttery texture that holds its shape; russets break down more and make a thicker, softer chowder.
- Cut potatoes into uniform 1/2-inch cubes so they cook at the same rate.
- Cook the flour for a full minute or two to remove any pasty taste and give the chowder its body.
- Add the broth gradually while stirring to prevent lumps and create a silky base.
- Simmer stripped fresh corn cobs in the broth for extra sweetness, then remove before serving.
- A few presses with a potato masher thicken the soup naturally while keeping a chunky texture.
- Keep the heat low after adding dairy so the half-and-half stays smooth instead of separating.
- Season at the end, since bacon and broth both contain salt.
- Store cooled chowder in airtight containers in the refrigerator for 3 to 4 days, or freeze up to 2 months; thaw overnight and reheat gently, stirring in a splash of milk or broth to thin.
- For a vegetarian version, skip the bacon, start with olive oil and butter, use vegetable broth, and add extra smoked paprika.
Nutrition
Serving: 1BowlCalories: 400kcalCarbohydrates: 47gProtein: 12gFat: 19gSaturated Fat: 9gSodium: 850mgFiber: 5gSugar: 10g
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