Can I make this Creamy Potato Corn Chowder Recipe vegetarian?

Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. For smokiness, add a little smoked paprika or a dash of liquid smoke. You can also use sautéed mushrooms to add umami depth.

What’s the best potato to use in this chowder?

Red potatoes are my favorite because their skin holds the cubes together nicely and adds texture. Yukon golds work well too for a buttery flavor, and russets are great if you want a fluffier, thicker chowder.

Can I make this chowder gluten-free?

Yes! Instead of flour, you can blend a portion of cooked potatoes into the broth to thicken the chowder naturally. Another option is to use a gluten-free flour blend or cornstarch slurry to achieve the same creamy consistency.

How do I store and reheat leftovers without losing creaminess?

Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stovetop and add more cream or broth slowly to keep it silky. Avoid boiling after adding cream to prevent curdling.

Creamy Potato Corn Chowder: Easy, Cozy Comfort Food

Description

This hearty Potato Corn Chowder is a creamy, comforting soup featuring crispy bacon, tender red potatoes, sweet corn, and fresh herbs. Perfect for a cozy lunch or dinner, it combines the rich flavors of bacon and thyme with a smooth, velvety texture from heavy cream, making it a favorite warm-up recipe any time of year.

Ingredients

Scale

Meat and Dairy

5 slices bacon, diced
2 tablespoons unsalted butter
¾ cup heavy cream or half-and-half, plus more to taste

Vegetables and Herbs

2 stalks celery, small-diced
1 medium onion, small-diced
5 cloves garlic, minced
2 teaspoons fresh thyme leaves, roughly chopped
3 medium red potatoes, skin-on and cut into small cubes
1 (14 ounce) can sweet corn kernels, drained

Pantry Items and Seasonings

⅛ teaspoon smoked paprika (optional)
¼ cup all-purpose flour
5 cups chicken broth, plus more as needed
Salt and pepper to taste

Garnish

Shredded cheese for garnish
Parsley or scallions for garnish

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Instructions

Cook Bacon: In a large 6-quart Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon or tongs and transfer to a paper towel-lined plate. Chop into smaller pieces and set aside.
Sauté Vegetables: Remove all but about 2 tablespoons of bacon fat from the pot. Over medium heat, melt the butter and sauté the celery and onions until softened, about 6-8 minutes.
Add Aromatics: Add the minced garlic, fresh thyme, and smoked paprika (if using). Sauté for another 2 minutes until fragrant.
Make Roux and Add Broth: Stir in the flour to coat the vegetables for about 1 minute. Gradually add the chicken broth, stirring constantly to dissolve the flour and scraping up any browned bits. Bring the mixture back to a simmer; it will thicken as it heats.
Cook Potatoes: Add the diced potatoes and return to a simmer. If the broth gets too thick, add more broth as needed. Cover with a lid and simmer for 20 minutes until the potatoes are tender.
Add Corn and Finish Soup: Stir in the drained corn and simmer for an additional 5 minutes. Stir in the heavy cream or half-and-half to your preferred creaminess. Season with salt and pepper to taste. Add most of the chopped bacon into the chowder, reserving some for garnish.
Serve and Garnish: Ladle the chowder into bowls, then garnish with shredded cheese, the remaining bacon, and chopped parsley or scallions. Enjoy warm!

Notes

For extra thickness, blend some cooked potatoes with a bit of broth and stir back into the chowder instead of using flour.
Make ahead: Prepare up to 3 days in advance and refrigerate. Reheat on the stovetop, adding extra cream or broth as it thickens overnight.
Freezing: Freeze chowder without dairy for up to 3 months; add cream when reheating.
Potato options: Use Yukon Gold or Russet potatoes as alternatives to red potatoes.
Dairy substitution: Use half-and-half or a mix of milk and broth (50/50) to adjust creaminess and consistency.

Nutrition

Serving Size: 1 bowl (about 1 1/4 cups)
Calories: 320 kcal
Sugar: 4 g
Sodium: 670 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 40 mg