Yesss 🙌 Creamy Potato Corn Chowder is pure comfort in a bowl — thick, cozy, and perfect for chilly days.
Here’s a rich, foolproof version:
🥣 Creamy Potato Corn Chowder
🛒 Ingredients (Serves 4–6)
- 4 slices bacon, chopped (optional but recommended)
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 cups corn (fresh, frozen, or canned & drained)
- 3 cups chicken or vegetable broth
- 1 cup milk (or half-and-half for extra creaminess)
- ½–1 cup heavy cream (optional for richer texture)
- 2 tbsp butter
- 2 tbsp flour
- Salt & black pepper to taste
- Optional: chopped parsley, green onions, or shredded cheese
👩🍳 Instructions
1️⃣ Cook the Bacon
- In a large pot, cook bacon until crispy.
- Remove and set aside, leaving about 1–2 tbsp of bacon fat.
(Skip this step if making vegetarian — just use butter.)
2️⃣ Sauté Aromatics
- Add butter if needed.
- Cook onion for 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
3️⃣ Add Potatoes & Broth
- Stir in diced potatoes and broth.
- Bring to a boil, then reduce to simmer.
- Cook 12–15 minutes until potatoes are tender.
4️⃣ Thicken It
- Sprinkle flour over mixture and stir well.
- Add milk and cream.
- Stir until slightly thickened (about 3–5 minutes).
5️⃣ Add Corn
- Stir in corn and cooked bacon.
- Simmer 5 more minutes.
- Season with salt and pepper.
✨ Make It Extra Creamy
- Mash some of the potatoes in the pot for a thicker texture.
- Or blend 1 cup of the soup and stir it back in.
🌽 Optional Add-Ins
- Diced carrots or celery
- Shredded cheddar on top
- A pinch of smoked paprika
- Fresh thyme
🧡 Storage
- Keeps 3–4 days in the fridge.
- Tastes even better the next day.
- Add a splash of milk when reheating.
If you’d like, I can also give you a slow cooker version or a lighter healthy version under 300 calories per serving.
