Hearty Potato and Corn Chowder

This creamy potato and corn chowder is a filling meal perfect for cold weather. It combines savory smoked beef bacon, tender potatoes, and sweet corn in a thick, satisfying broth.

List of ingredients

• 2 slices thick-cut smoked beef bacon – chopped, plus more if desired for serving
• 1 medium onion – finely chopped
• 1 rib celery – finely chopped
• 2 cloves garlic – finely minced
• 1 teaspoon salt – adjust based on broth sodium
• ½ teaspoon dried thyme – adds an earthy aroma
• ¼ teaspoon pepper – for a mild spice
• 3 cups low-sodium chicken broth – base for the soup
• 4 medium red potatoes – chopped into uniform pieces
• 3 cups fresh, canned, or frozen corn – drained if canned
• ¾ cup whole milk or cream – for richness and creaminess
• 2 tablespoons cornstarch – used to thicken the texture
• Cheese – as desired for topping
• Green onions – as desired for garnish

step-by-step instructions

1. Brown the bacon: In a large Dutch oven or soup pot over medium-high heat, cook the chopped smoked beef bacon until browned, which typically takes 3 to 4 minutes.
2. Sauté the aromatics: Add the chopped onion and celery to the pot, cooking and stirring until the onion starts to brown. Stir in the minced garlic, salt, thyme, and pepper, cooking for another 1 minute.
3. Deglaze the pot: Stir in the chicken broth and use a wooden spoon to scrape the bottom of the pot to remove any browned bits for extra flavor.
4. Simmer the vegetables: Add the chopped potatoes and corn. Bring the mixture to a simmer and then reduce the heat to medium-low.
5. Cook until tender: Cover the pot and simmer for 12-15 minutes, or until the potatoes are fork-tender.
6. Thicken the soup: In a small bowl, combine the milk or cream with the cornstarch. Gradually stir this slurry into the simmering soup mixture, a little at a time, until it reaches a slightly thickened consistency.
7. Garnish and serve: Taste for seasoning and serve hot with shredded cheese, sliced green onions, and additional crispy bacon bits if desired.

Expert Tips for the Best Chowder

Use Red Potatoes for Better Texture

Red potatoes are ideal for chowders because they have a waxy texture. Unlike starchy russet potatoes, red potatoes hold their shape during the simmering process and do not break down into mush. This ensures you have distinct, tender chunks of potato in every spoonful.

Chop Vegetables Uniformly

Ensure that the onion, celery, and potatoes are diced into consistent sizes. When vegetables are uniform, they cook at the same rate, preventing some pieces from being overcooked while others remain raw. This creates a balanced mouthfeel throughout the soup.

Deglaze the Pot Thoroughly

The browned bits of beef bacon and aromatics stuck to the bottom of the pot are called the fond. When you add the chicken broth, scrape these bits up completely. This process incorporates deep, caramelized flavors directly into the liquid base of the chowder.

Control the Salt Level

Using low-sodium chicken broth allows you to control the saltiness of the final dish. Since smoked beef bacon and added salt both contribute sodium, starting with a low-sodium base prevents the soup from becoming overly salty. Always taste the soup before adding final salt adjustments.

Prevent Dairy Curdling

Adding dairy at the end of the cooking process helps prevent it from curdling. Mixing the cornstarch with the milk or cream first creates a slurry that stabilizes the dairy. Stirring it in gradually over medium-low heat ensures a smooth, emulsified texture.

Customizing Your Soup

Adding Extra Vegetables

You can incorporate diced carrots or red bell peppers for added color and nutrition. Add these during the sauté step with the onion and celery. Ensure they are chopped to a similar size as the other aromatics so they soften properly.

Increasing the Heat

For a spicy kick, stir in a pinch of cayenne pepper or red pepper flakes during the seasoning step. Alternatively, you can add a few dashes of hot sauce directly into individual bowls before serving. This allows guests to customize the spice level to their preference.

Making a Vegetarian Version

To make this recipe vegetarian, omit the smoked beef bacon and use vegetable broth instead of chicken broth. To replicate the smoky flavor, add a teaspoon of smoked paprika to the aromatics. You can also use olive oil or butter to sauté the vegetables.

Adding Extra Protein

Cooked, crumbled beef sausage or diced chicken breast can be added to make the soup more filling. If using raw chicken breast, dice it into small cubes and brown it with the bacon. Let it simmer with the potatoes to ensure it is cooked through and tender.

Enhancing the Creaminess

For an extra-thick consistency, remove two cups of the finished soup and place it in a blender. Puree the mixture until smooth and stir it back into the pot. The blended potatoes act as a natural thickener, creating a velvet-like texture without adding extra flour.

Serving Suggestions

Pair with Crusty Breads

A warm baguette or toasted garlic bread provides a great textural contrast to the creamy soup. The crunch of the bread helps balance the softness of the potatoes and corn. Use a crusty sourdough to soak up the remaining broth in the bowl.

Complementary Side Dishes

Serve the chowder alongside a plate of roasted root vegetables or a crisp green salad. The acidity of a vinaigrette-based salad cuts through the richness of the cream and bacon. This creates a more balanced meal that feels less heavy.

Topping Ideas

Shredded sharp cheddar cheese adds a salty tang that complements the sweetness of the corn. Freshly sliced chives or green onions provide a mild onion flavor and a pop of bright green color. A dollop of sour cream on top can add an extra layer of creaminess.

Storage and Reheating Guidelines

Refrigeration Limits

Store leftover chowder in an airtight container in the refrigerator for 4 to 5 days. Keep the container sealed tightly to prevent the soup from absorbing other odors in the fridge. Ensure the soup has cooled slightly before sealing to avoid excessive condensation.

Avoid Freezing the Chowder

Freezing is not recommended for this recipe because of the dairy and potato content. Potatoes can become grainy or mealy after thawing, and the milk or cream may separate. To avoid a broken sauce, stick to refrigerated storage.

Reheating on the Stove

Warm the chowder slowly on the stove over low to medium heat. Avoid boiling the soup rapidly, as this can cause the dairy to separate or the potatoes to overcook. If the soup has thickened too much in the fridge, stir in a splash of chicken broth or milk to loosen it.

Slow Cooker Adaptation

Preparing the Flavor Base

For the best flavor, you should still brown the beef bacon and sauté the onion, celery, and garlic in a skillet first. Transfer this mixture into the slow cooker. This ensures the aromatics are developed and not just boiled, which provides a deeper taste.

Slow Cooker Timing

Add the broth, potatoes, and corn to the slow cooker with the sautéed mixture. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The low and slow method allows the potatoes to soften gradually and the flavors to meld.

Finishing the Slow Cooker Version

Once the potatoes are tender, whisk together the milk or cream and cornstarch. Stir the slurry into the slow cooker during the last 30 minutes of cooking. This ensures the soup thickens properly without the dairy overheating over several hours.

Recommended Kitchen Equipment

Using a Dutch Oven

A heavy-bottomed Dutch oven is the best tool for this recipe because it distributes heat evenly. This prevents the bacon and aromatics from burning in one spot. The tight-fitting lid also helps maintain a consistent simmer for the potatoes.

The Importance of a Wooden Spoon

A sturdy wooden spoon is essential for deglazing the bottom of the pot. The edge of the spoon allows you to scrape the fond effectively without scratching the surface of your cookware. It is also ideal for stirring thick soups without conducting too much heat to your hand.

Measuring Tools for Accuracy

Use a liquid measuring cup for the broth and milk to ensure the ratios are correct. For the cornstarch and spices, use standard measuring spoons. Accurate measurements prevent the soup from becoming too thin or overly seasoned.

Alternative Thickening Methods

The Puree Method

If you prefer not to use cornstarch, you can rely on the potatoes for thickness. Simply mash some of the cooked potatoes against the side of the pot with a fork. This releases natural starches into the broth, thickening the soup naturally.

Using a Roux

A traditional roux made from equal parts butter and flour can be used for a more stable thickness. Sauté the flour in butter before adding the broth at the beginning of the recipe. This creates a classic cream soup base that is very smooth.

Heavy Cream Reduction

For a richer soup without starch, replace the milk with heavy cream and simmer the soup uncovered for a longer period. The evaporation of liquid concentrates the flavors and naturally thickens the broth. This method results in a more luxurious, buttery consistency.

Common Troubleshooting

Solving a Too-Thin Consistency

If the chowder is too thin after adding the slurry, mix an additional teaspoon of cornstarch with a tablespoon of cold water. Stir this small amount into the boiling soup and simmer for 2 more minutes. This will increase the viscosity without altering the flavor.

Fixing Overcooked Potatoes

If the potatoes have broken down too much, the soup may look grainy. You can fix this by using an immersion blender to partially blend the soup. This turns the broken potato pieces into a creamy base, making the texture intentional.

Balancing Too Much Salt

If the soup tastes too salty, add a small amount of unsalted broth or a splash of water. Alternatively, stirring in a bit more cream or milk can help neutralize the saltiness. Adding a peeled, halved raw potato and simmering it for 10 minutes can also absorb excess salt before you remove it.

Frequently Asked Questions

How long does it take potatoes to cook in chowder?

Potatoes typically take between 15 and 20 minutes to cook through in a simmering soup. The exact time depends on the size of the cubes; smaller pieces cook faster. Always check that they are fork-tender before proceeding to the thickening step.

How do you thicken corn chowder?

This recipe uses a slurry made of milk or cream and cornstarch. The slurry is whisked into the soup at the end to create a creamy, thick texture. You can also puree a portion of the cooked vegetables to achieve a similar effect.

Can this be made with frozen corn?

Yes, frozen corn is a great alternative to fresh or canned corn. There is no need to thaw frozen corn before adding it to the pot. Simply stir it in with the potatoes and let it simmer until heated through.

Which milk is best for this recipe?

Whole milk or heavy cream is recommended because the higher fat content prevents the dairy from curdling. Lower-fat milks are more prone to separating when exposed to heat and salt. For the richest result, use heavy cream.

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