Potato Corn Chowder
This Potato Corn Chowder is a thick, hearty, creamy soup, perfect for cooler days! It's made with smoky bacon, creamy potatoes and sweet corn.
Ingredients
- 2slices thick-cut bacon ((chopped, plus more if desired for serving))
- 1 mediumonion ((finely chopped))
- 1rib celery ((finely chopped))
- 2 clovesgarlic ((finely minced))
- 1 teaspoonsalt
- ½ teaspoondried thyme
- ¼ teaspoonpepper
- 3 cupslow-sodium chicken broth
- 4 mediumred potatoes ((chopped))
- 3 cupsfresh ((canned, or frozen corn))
- ¾ cupwhole milk or cream
- 2 tablespoonscornstarch
- cheese (as desired)
- green onions (as desired)
Directions
- 1
In a large Dutch oven or soup pot over medium-high heat, cook the bacon until browned, about 3 to 4 minutes.
- 2
Add the onion and celery, cooking and stirring until the onion starts to brown. Add the garlic, salt, thyme, and pepper and cook for 1 minute.
- 3
Stir in the broth and use a wooden spoon to scrape the bottom of the pot to remove any browned bits.
- 4
Add the potatoes and corn. Bring to a simmer and reduce the heat to medium-low.
- 5
Cover and simmer for 12-15 minutes, until the potatoes are tender.
- 6
In a small bowl, combine the milk or cream and cornstarch and gradually stir into the simmering soup mixture, a little at a time, until slightly thickened.
- 7
Taste and serve with shredded cheese, green onions, and more bacon if desired.