Homemade Potato and Corn Chowder is creamy, comforting, and packed with sweet corn and tender potatoes — perfect for chilly days or anytime you want a hearty soup!
Here’s a classic, easy recipe:
🥔🌽 Potato and Corn Chowder
Ingredients:
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4 slices bacon, chopped (optional, for smoky flavor)
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1 medium onion, diced
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2 cloves garlic, minced
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3 medium potatoes (Yukon Gold or Russet), peeled and diced
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3 cups fresh or frozen corn kernels
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3 cups chicken or vegetable broth
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1 cup heavy cream or half-and-half
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1 cup milk
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2 tablespoons all-purpose flour (optional, for thickening)
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2 tablespoons butter (if skipping bacon)
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Salt and pepper to taste
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Fresh thyme or parsley for garnish
Instructions:
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Cook bacon (if using): In a large pot, cook chopped bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving drippings in the pot. If not using bacon, melt butter in the pot.
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Sauté aromatics: Add onion and garlic to the pot; cook until softened, about 3-5 minutes.
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Add potatoes and broth: Stir in diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
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Add corn: Stir in corn and cook for another 5 minutes.
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Make it creamy: In a small bowl, whisk flour with a bit of the milk to make a slurry (skip if you want a thinner chowder). Stir slurry, remaining milk, and cream into the pot. Heat gently, stirring, until thickened and hot. Don’t boil after adding cream to prevent curdling.
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Season: Add salt and pepper to taste.
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Serve: Ladle chowder into bowls, garnish with crispy bacon (if using) and fresh herbs.
Tips:
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For extra flavor, add a pinch of smoked paprika or a dash of hot sauce.
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For a vegetarian version, skip bacon and use vegetable broth.
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Leftovers taste even better the next day!
Want a dairy-free or slow cooker version?
