Corn and Potato Chowder

white bowl with potato and corn chowder and a spoon

No ratings yet

This corn and potato chowder features sweet roasted corn, smoky bacon, and tender potatoes in a creamy broth seasoned with plenty of herbs and spices.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American

Servings: servings

Calories: 404kcal

Author: Britni Vigil

Ingredients

3 ears corn kernels removed (about 2 1/4 cups)
4 TBS olive oil divided
2 TBS butter
6 strips bacon cut into 1-inch pieces
2 stalks celery chopped
2 cloves garlic minced (about 2 tsp minced)
3 tsp dried thyme
2 TBS flour
3 cups low-sodium chicken broth
1 cup heavy whipping cream
1 medium russet potato peeled and diced
2 tsp dried parsley optional garnish
salt to taste

Instructions

Preheat oven to 375°F.
Place corn kernels and 2 TBS olive oil in a large bowl and toss until kernels are well coated.
3 ears corn, 4 TBS olive oil
Put coated kernels on a baking sheet and roast them in the oven for 5 - 7 minutes then set it aside to add to chowder later.
Heat the butter and remaining 2 tablespoons of olive oil in a 6 quart pot over medium heat.
2 TBS butter, 4 TBS olive oil
Once hot, cook the bacon pieces until crisp, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the oil in the pot.
6 strips bacon
Add celery to the oil in the hot pot and cook for about 8 minutes, until celery is soft.
2 stalks celery
Add the garlic and thyme and cook for an additional minute.
2 cloves garlic, 3 tsp dried thyme
Add the flour and stir to coat the celery, cook for 1 more minute.
2 TBS flour
Add the chicken broth and bring to a boil.
3 cups low-sodium chicken broth
Once the soup is boiling, add the potatoes and cream and return to a boil then continue boiling for about 7 minutes until the potatoes break down.
1 cup heavy whipping cream, 1 medium russet potato
Add the roasted corn, then add salt to taste.
salt
Serve chowder garnished with parsley and bacon pieces.
2 tsp dried parsley

Notes

Use canned corn in a pinch! It needs to be drained really well and left out to dry for a bit. Any extra moisture will prevent the kernels from getting a nice char.

Make sure to chop the potatoes all about the same size so they cook at the same rate. You don’t want half of your potatoes to be dissolving into the soup while the others are still hard because you cut half small and half large.

This chowder freezes extremely well since it’s such a creamy soup! Put any leftovers you’d like to freeze in freezer safe containers and freeze for up to three months.

Store any leftover potato and corn chowder in the fridge in an airtight container for up to five days. To reheat, you can either put it back on the stove and let it warm up or just toss in a cold oven and heat the oven (and soup along with it) to 350 degrees or until it’s warm enough for your preference.

Nutrition