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Potato and Corn Chowder

A creamy, savory chowder that combines tender potatoes with sweet corn and crispy bacon, perfect for chilly evenings or cozy family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soups
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium potatoes, diced
  • 2 cups corn (fresh or frozen)
  • 1 large onion, chopped
  • 4 slices bacon, chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Optional: green onions for garnish

Method
 

Cooking
  1. In a large pot, cook the chopped bacon over medium heat until it turns crispy. Remove the bacon, leaving the drippings in the pot.
  2. Add the chopped onion to the pot and sauté until it becomes translucent.
  3. Toss in the diced potatoes and corn, then pour in the broth. Increase the heat to bring it to a boil.
  4. Once boiling, reduce the heat and let it simmer until the potatoes are tender—this should take about 15 to 20 minutes.
  5. Finally, stir in the heavy cream and season with salt and pepper. Serve hot, garnished with the crispy bacon and green onions if desired.

Notes

Feel free to substitute the bacon with turkey bacon or skip it entirely for a vegetarian option. Use low-fat milk instead of heavy cream for a lighter twist. To enhance the flavor, consider adding smoked paprika or fresh thyme during cooking.