why make this recipe
Potato and Corn Chowder is a comforting dish that warms you up on chilly days. It combines the heartiness of potatoes with the sweet crunch of corn, all enveloped in a creamy broth. This chowder is not only delicious but also easy to make, making it a great choice for family dinners or a cozy night in. Plus, it’s a lovely way to use fresh ingredients or leftovers you might have on hand!
how to make Potato and Corn Chowder
Ingredients :
- 4 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 slices of bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk
- Salt and pepper to taste
- Chopped green onions or parsley for garnish
Directions :
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced onion and garlic to the pot, sautéing until translucent.
- Stir in the diced potatoes and corn, followed by the chicken or vegetable broth.
- Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, about 20 minutes.
- Once the potatoes are soft, use a potato masher to slightly mash some of them for a creamier texture.
- Stir in the heavy cream or milk, and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Top with the reserved bacon and garnish with green onions or parsley before serving.
how to serve Potato and Corn Chowder
Serve this chowder hot in bowls. It pairs wonderfully with crusty bread or crackers. You can also add a sprinkle of cheese on top for extra flavor. It’s ideal for a casual lunch or a hearty dinner.
how to store Potato and Corn Chowder
To store leftovers, let the chowder cool completely. Then transfer it to an airtight container and place it in the refrigerator. It will last for about 3 to 4 days. You can also freeze the chowder in freezer-safe containers for up to 3 months. When reheating, add a splash of broth or milk to bring back its creamy consistency.
tips to make Potato and Corn Chowder
- For a vegan version, skip the bacon and use olive oil or coconut oil instead. Substitute heavy cream with coconut milk.
- If you like a thicker chowder, add more potatoes or reduce the liquid.
- Feel free to experiment by adding other vegetables like carrots or bell peppers for added flavor and nutrition.
variation
You can add spices like paprika or cayenne pepper for a spicier kick. Adding shrimp or chicken can turn this chowder into a heartier meal.
FAQs
1. Can I use frozen corn in this recipe?
Yes, frozen corn works perfectly in this chowder. Just add it along with the potatoes.
2. How can I make the chowder gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free broth. Always check labels when buying packaged ingredients.
3. Can I make this chowder ahead of time?
Yes, you can prepare the chowder in advance. It often tastes even better the next day as the flavors meld together. Just remember to reheat gently on the stove.
Potato and Corn Chowder
Ingredients
Main Ingredients
- 4 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk Can substitute with coconut milk for a vegan option.
- Salt and pepper to taste
- Chopped green onions or parsley for garnish
Instructions
Cooking
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced onion and garlic to the pot, sautéing until translucent.
- Stir in the diced potatoes and corn, followed by the chicken or vegetable broth.
- Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, about 20 minutes.
- Once the potatoes are soft, use a potato masher to slightly mash some of them for a creamier texture.
- Stir in the heavy cream or milk, and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Top with the reserved bacon and garnish with green onions or parsley before serving.
