Description
This creamy potato corn chowder is a comforting and flavorful soup that combines crispy bacon, tender Yukon Gold potatoes, sweet corn kernels, and aromatic vegetables all simmered in a rich broth and finished with a silky smooth milk and cornstarch thickener. Perfect for warming your soul on chilly days, this chowder balances smoky, savory, and slightly sweet flavors with a luscious creamy texture.
Ingredients
Scale
Main Ingredients
- 4 slices Bacon
- 1 cup Onion, chopped (yellow or white)
- 1 cup Celery, chopped
- 3 cloves Garlic, minced
- 4 medium Yukon Gold Potatoes, diced
- 2 cups Corn Kernels (fresh, frozen, or canned)
- 4 cups Chicken Broth (or vegetable broth for vegetarian option)
- 1 cup Milk or Cream (any milk or non-dairy alternative)
- 2 tablespoons Cornstarch (mixed with cold milk)
- Salt, to taste
- Thyme, fresh or dried, to taste
- Freshly cracked black pepper, to taste
Instructions
- Cook the Bacon: In a large pot over medium-high heat, cook the bacon slices until they are browned and crispy. Remove the bacon from the pot and place on paper towels to drain. Crumble the bacon into small pieces once cooled, and keep the rendered bacon fat in the pot to add flavor to the chowder.
- Sauté the Aromatics: Add the chopped onion and celery to the hot bacon fat in the pot. Sauté them for about 4-5 minutes, until the onions become lightly browned and translucent, releasing their sweetness and aroma.
- Add Flavorings: Stir in the minced garlic along with salt, thyme, and freshly cracked black pepper. Continue to cook for another minute to allow the garlic to soften without burning, enhancing the chowder’s depth of flavor.
- Combine the Base Ingredients: Pour in the chicken broth while scraping the bottom of the pot to lift any flavorful browned bits. Add the diced Yukon Gold potatoes and corn kernels into the pot, stirring to combine everything evenly.
- Simmer the Chowder: Bring the mixture to a gentle simmer. Cover the pot and let it cook for 15-20 minutes until the potatoes are tender when pierced with a fork. This slow simmer allows flavors to meld beautifully.
- Thicken the Chowder: Reduce the heat to low. In a separate bowl, whisk together the cornstarch with cold milk until smooth to avoid lumps. Slowly pour this mixture into the chowder while stirring continuously to thicken the soup gently and achieve a creamy consistency.
- Serve and Enjoy: Ladle the hot chowder into bowls and garnish generously with the crispy crumbled bacon and fresh herbs if desired. Serve immediately to enjoy the comforting warmth and hearty flavors.
Notes
- You can swap chicken broth for vegetable broth to make this chowder vegetarian.
- Any type of milk or non-dairy alternative such as almond or oat milk can be used in place of regular milk or cream.
- For a thicker chowder, add an additional tablespoon of cornstarch mixed with milk.
- Fresh thyme works best for garnish and flavor, but dried thyme is a good substitute.
- To reduce sodium, use low-sodium broth and less salt in seasoning.
- For added texture, consider stirring in some chopped bell peppers or carrots with the onions and celery.
