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Potato Corn Chowder Soup

Potato Corn Chowder Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 slices bacon
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch dice
  • 4 cups chicken or vegetable broth
  • 1 teaspoon fresh thyme leaves (optional)
  • 2 cups frozen corn kernels
  • 1/2 cup heavy cream
  • Salt and black pepper to taste

Method
 

  1. Cook bacon in a large pot over medium heat until crisp, about 5 minutes. Transfer to a plate, leave fat in pot.
  2. Sauté onion in the bacon fat until softened, about 4 minutes. Add garlic and cook 30 seconds.
  3. Add potatoes, broth, thyme, salt, and pepper. Bring to a boil, then simmer until potatoes are tender, 10-12 minutes.
  4. Mash about one-third of the potatoes in the pot to thicken the chowder, leaving plenty of chunks.
  5. Stir in corn and simmer 3 minutes. Remove from heat, stir in cream, and adjust seasoning.
  6. Ladle into bowls, top with crumbled bacon, and serve hot.

Notes

The chowder thickens as it sits. If reheating, add a splash of broth or milk and warm gently over low heat. The bacon can be cooked ahead and kept at room temperature for a few hours, then crisped up just before serving.