Potato and Corn Chowder
A comforting chowder featuring hearty potatoes and sweet corn in a creamy broth, perfect for chilly days.
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.
Notes
Serve hot in bowls. It pairs well with crusty bread or crackers. Adding cheese on top enhances the flavor. Allow leftovers to cool before storing in an airtight container for 3-4 days or freeze for up to 3 months.