Potato and corn chowder. But this potato corn chowder is one of our all time favorites. It's rich, and creamy, and chunky, and healthier than you might think. You can make this soup more decadent by using heavy cream instead of milk or light cream, but I think it's perfectly creamy using the lighter options and doesn't become so.
This hearty potato and corn chowder is a good source of three blood pressure-lowering minerals. I don't have fresh corn, so I used canned creamed corn and kernel corn. Honestly, I would just recommend using two cans of the creamed corn — it's tasty. You can have Potato and corn chowder using 16 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Potato and corn chowder
- Prepare 4 slices of bacon.
- It’s Half of sack of potatoes.
- You need 5 of corn on the cob (with husk).
- You need 1/2 of onion (diced).
- You need 1 of large carrot (shredded).
- Prepare 1 of celery with leafy ends (diced).
- It’s 3 cloves of garlic (minced).
- It’s 2 of knorr chicken bouillon cubes.
- You need 3 tbsp of salted butter.
- Prepare 1 1/2 c of heavy whipping cream or evaporated milk.
- You need 1/2 tsp of ground thyme.
- You need Pinch of cayenne pepper.
- Prepare Pinch of sage.
- It’s 1/4 of smoked paprika.
- You need of At least 2 tsp salt.
- Prepare of At least 1 tsp pepper.
Reviews for: Photos of Cheesy Potato and Corn Chowder. At the last minute I threw in some shredded chicken breast from a rotisserie chicken from the grocery store (it still would have been good without that) I also used Yukon Gold potatoes in this recipe. Stir in flour and gently toss to combine. I love potato soup and corn chowder so this combo sounds lovely to me!
Potato and corn chowder instructions
- Peel all the skin off potatoes and chop into bite sized pieces. (About 1 inch)..
- Remove husk from corn and clean very well. Remove any bad spots. Over a large bowl use a knife to remove kernels from the cob. Then, take a spoon and 'milk' the cob, removing all of the kernel bits and juice from the cob. I save one cob and milk it at the very end as a garnish..
- In a Dutch oven, brown the bacon. Leave 1/4 of grease rendered in pot, set the rest aside. Set bacon on napkin to absorb grease and use as topping for end result..
- Melt butter in pot with the bacon grease. Add onion and celery. Season with a little bit of your salt and pepper. Saute for a few minutes or until onion is translucent and flavors are brought out. You can smell when this has happened..
- Add your carrots, garlic and the rest of your seasonings (except for chicken bullion). Saute for 2 minutes..
- Add potatoes and corn to pot. Fill with water about 1 inch above ingredients. Cover and bring to a boil. Add cream and chicken bullion and stir. Reduce heat and simmer 30 minutes or until potatoes are tender..
- Use an immersion blender or hand potato masher and blend 1/3 of potatoes to thicken broth. If you like a thicker chowder you can mix 2 tsp of cornstarch with some cold water and add to pot. Allow to simmer 10 more minutes and serve..
- I garnish mine with fresh pulp from one corn, parmesan cheese and the bacon bits..
Corn Chowder with Ham and Potatoes. Growing up we ate a lot of potato soup. My mom would make it either with ham (when we had a left over roast) or with hot dogs. Lately I'm really loving chowders (and they always make me want to say chowda!), so I added in more than just the ham. Add the potatoes and corn, and bring to a simmer over medium-low heat.
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