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Potato and Corn Chowder

A comforting and hearty chowder that captures the essence of home-cooked meals, perfect for chilly evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium potatoes, diced
  • 1 cup corn (fresh, frozen, or canned)
  • 4 slices bacon, diced Optional for garnish
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup milk or cream Can use dairy-free options
  • to taste Salt and pepper
  • to taste Chives or parsley for garnish Optional

Method
 

Preparation
  1. Cook the diced bacon in a large pot over medium heat until crispy. Once done, remove and set aside, leaving some of the bacon drippings in the pot.
  2. Add the chopped onion and minced garlic to the pot, and sauté until they’re softened.
  3. Add the diced potatoes and corn, along with the broth. Bring to a boil, then reduce heat to a simmer.
  4. Cook until the potatoes are tender, about 15-20 minutes.
  5. Stir in the milk or cream, and season generously with salt and pepper. Let it warm through.
Serving
  1. Serve hot, topping each bowl with crispy bacon bits and a sprinkle of chives or parsley.

Notes

Store leftover chowder in an airtight container in the refrigerator for up to three days. To reheat, warm gently over low heat. Leave out the cream if freezing for longer preservation.