Creamy Potato Corn Chowder Recipe

Ingredients

Soup Base

• 5 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 stalks celery, small-diced
• 1 medium onion, small-diced
• 5 cloves garlic, minced
• 2 teaspoons fresh thyme leaves, roughly chopped
• 1/8 teaspoon smoked paprika (optional)
• 1/4 cup all-purpose flour
• 5 cups chicken broth, plus more as needed

Main Ingredients

• 3 medium red potatoes, skin-on and cut into small cubes
• 1 (14 ounce) can sweet corn kernels, drained
• 3/4 cup heavy cream or half-and-half, plus more to taste
• Salt and pepper to taste

Garnish

• Shredded cheese
• Parsley or scallions

Instructions

1. In a large 6-quart Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon or tongs and transfer to a plate lined with paper towels. Chop into smaller pieces and set aside.
2. Remove all but about 2 tablespoons of bacon fat from the pot. Over medium heat, melt the butter and sauté the diced celery and onions until softened, about 6-8 minutes.
3. Add the minced garlic, fresh thyme leaves, and smoked paprika. Sauté for another 2 minutes until fragrant.
4. Stir in the flour to coat the vegetables and cook for about 1 minute. Gradually add chicken broth while stirring to dissolve the flour and scrape up any browned bits from the bottom. Bring the mixture to a simmer to thicken the broth.
5. Add the diced red potatoes and return to a simmer. Add more broth if the mixture is too thick. Cover with a lid and simmer for 20 minutes until the potatoes are tender.
6. Stir in the drained corn kernels and simmer for another 5 minutes. Then, stir in heavy cream or half-and-half to your preferred creaminess. Season the chowder with salt and pepper to taste.
7. Add the chopped bacon into the soup, reserving some for garnish. Serve the chowder topped with shredded cheese, remaining bacon pieces, and parsley or scallions. Enjoy warm.

Notes

• For extra thickness, blend some of the cooked potatoes with broth and stir back into the chowder instead of flour.
• Make ahead by preparing up to 3 days in advance; store refrigerated and reheat on stovetop, adding extra cream or broth as needed.
• Freeze for up to 3 months but omit dairy during freezing; add cream when reheating.
• Substitute potatoes with Yukon Gold or russet potatoes for different textures.
• Use half-and-half instead of heavy cream or a 50/50 mix of milk and broth for lighter consistency.