Can I make this chowder vegetarian?

Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. To add smoky flavor, consider using smoked paprika or a dash of liquid smoke. Using cremini mushrooms sautéed in olive oil can also add a savory depth.

What’s the best potato for this chowder?

I recommend using red potatoes because they hold their shape well during cooking, giving you a nice texture without turning mushy. Yukon Golds also work beautifully if you want a slightly creamier potato. Russets can be used but tend to break down more, which is perfect if you prefer a thicker chowder.

Can I use milk instead of cream?

Yes! If you want to lighten up the chowder, you can substitute half-and-half or a 50/50 mix of milk and broth for the heavy cream. This helps keep the creaminess without making it too rich. Just be mindful that milk can sometimes separate if cooked at too high a heat, so add it near the end and warm gently.

Creamy Potato Corn Chowder – Cozy, Delicious Comfort Food

Description

A hearty and creamy Potato Corn Chowder featuring crispy bacon, tender red potatoes, sweet corn, and a rich blend of cream and chicken broth. This comforting soup is perfect for any season and can be easily customized for thickness and flavor.

Ingredients

Scale

Meat and Fat

5 slices bacon, diced
2 tablespoons unsalted butter

Vegetables and Herbs

2 stalks celery, small-diced
1 medium onion, small-diced
5 cloves garlic, minced
2 teaspoons fresh thyme leaves, roughly chopped

Spices and Seasonings

1/8 teaspoon smoked paprika (optional)
Salt and pepper to taste

Dry Ingredients

1/4 cup all-purpose flour

Liquids

5 cups chicken broth, plus more as needed
3/4 cup heavy cream or half-and-half, plus more to taste

Produce

3 medium red potatoes, skin-on and cut into small cubes
1 (14 ounce) can sweet corn kernels, drained

Garnishes

Shredded cheese for garnish
Parsley or scallions for garnish

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Instructions

Cook the bacon: In a large 6-quart Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon or tongs and transfer to a paper-towel-lined plate. Chop into smaller pieces and set aside.
Sauté vegetables: Remove excess bacon fat, leaving about 2 tablespoons in the pot. Over medium heat, melt the butter, then sauté the celery and onions until softened, about 6-8 minutes.
Add aromatics: Stir in minced garlic, thyme, and smoked paprika (if using) and sauté for another 2 minutes until fragrant.
Create roux and add broth: Add the flour and stir to coat the vegetables for about 1 minute. Gradually pour in the chicken broth while stirring to dissolve the flour and scrape any browned bits from the bottom. Bring the mixture back to a simmer; it will thicken as it heats.
Add potatoes: Add the cubed red potatoes and simmer. If the broth is too thick, add more broth as needed. Cover with a lid and let simmer for 20 minutes until the potatoes are tender.
Incorporate corn and cream: Stir in the drained corn and simmer for an additional 5 minutes. Then stir in the heavy cream or half-and-half to your desired richness. Season the chowder with salt and pepper to taste.
Add bacon and garnish: Mix most of the chopped bacon into the soup, reserving some for garnish. Serve topped with shredded cheese, remaining bacon, and fresh parsley or scallions. Enjoy!

Notes

For extra thickness, blend some of the cooked potatoes with a little broth and stir it back into the chowder instead of using flour.
Make ahead: The chowder can be prepared up to 3 days in advance and refrigerated. Reheat on the stovetop, adding extra cream or broth as needed, since the soup thickens overnight.
Freezing: Freeze the chowder for up to 3 months. Do not add dairy before freezing. Instead, add cream or half-and-half when reheating.
Potato substitutions: Use Yukon gold or russet potatoes if red potatoes are unavailable.
Heavy cream substitutions: Half-and-half is ideal; if using milk, add a 50/50 ratio of milk and broth to maintain proper consistency.

Nutrition

Serving Size: 1 cup
Calories: 290 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0.2 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 45 mg