Creamy Corn and Potato Chowder

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Creamy Corn and Potato Chowder

Loaded with fresh sweet corn, tender potatoes, and warm spices this simple corn and potato chowder recipe is extra creamy thanks to a clever cooking trick! Top with crispy bacon or shredded cheese for a bowl full of goodness that’s as comforting as it is easy!

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: corn and potato chowder, corn chowder, Yukon Gold Potato Recipes

Servings: servings

Calories: 525kcal

Author: Amanda Gajdosik

Equipment

Soup Pot
Slotted Spoon
Immersion Blender (or blender)

Ingredients

1 pound bacon cut into 1-inch pieces
1 white onion diced
2 stalks celery diced
1 jalapeño seeded and diced
3 garlic cloves minced
6 ears sweet corn kernels cut off
1 ½ pounds Yukon gold potatoes washed and cut into 1-inch cubes
Kosher salt to taste
Freshly cracked black pepper to taste
1 bay leaf
1 tsp. paprika
¼ tsp. cayenne pepper optional
4 cups chicken stock
1 cup heavy cream

Instructions

Cook the bacon in a large soup pot set over medium heat until rendered and crispy, about 5 – 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. If the bacon has rendered a lot of fat, remove all but a few tablespoons from the pot before continuing.
Add the white onion, celery, and jalapeño to the bacon drippings along with a sprinkling of kosher salt and cook, stirring occasionally, for about 3 minutes, or until vegetables have softened and become translucent.
Stir in the garlic and cook until fragrant, about 1 minute more.
Add the potatoes and sweet corn to the pot, followed by the bay leaf, paprika, and cayenne pepper, if using. Season with kosher salt and pepper to taste.
Pour chicken stock into the pot, stirring everything together and making sure there is enough liquid to cover all the ingredients.
Cover and bring soup to a boil, then reduce to a simmer. Cook until potatoes are tender, about 10 – 15 minutes.
Using a slotted spoon, remove about half of the vegetables from the liquid and set aside in a mixing bowl. Be sure to also remove the bay leaf and discard.
Using an immersion blender, puree the remaining vegetables with the liquid to a smooth chowder base. (This can also be done by transferring the remaining vegetables and liquid to a blender and very carefully blending – always use caution when blending hot liquids.)
Return reserved vegetables to the pot and stir in heavy cream. Taste the chowder, adjust seasoning, and serve with the reserved crispy bacon pieces and fresh parsley, scallions, or chives.

Video

Notes

For even more corn flavor: Boil the corn cobs in the cooking liquid, removing at the same time as the bay leaf, and continue with the recipe and written.
To make the recipe vegetarian: Omit the bacon, instead sautéing the vegetables in a mixture of equal parts olive oil and butter. Substitute the chicken stock with vegetable stock. Serve with a sprinkling of shredded cheddar cheese.

Nutrition