Ooo yes—corn and potato chowder 🥔🌽 is creamy, cozy, and perfect comfort food. Here’s a rich but simple homemade version that’s hearty without being heavy.
Corn & Potato Chowder
Ingredients (serves 4–6)
- 4 slices bacon, chopped (optional but adds flavor)
- 1 tablespoon butter (if skipping bacon)
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced (Yukon Gold or russet)
- 3 cups corn (fresh, frozen, or canned—drained)
- 3 cups chicken or vegetable broth
- 1 cup milk or half-and-half
- ½ cup heavy cream (optional, extra creamy)
- ½ teaspoon smoked paprika
- ½ teaspoon thyme
- Salt & black pepper, to taste
Optional add-ins:
- ½ cup shredded cheddar
- Green onions or chives
- Red pepper flakes
- Ham or smoked sausage
Instructions
1. Build the base
- In a large pot, cook bacon over medium heat until crisp. Remove and set aside.
- (If no bacon: melt butter instead.)
- Sauté onion in the fat until soft, about 4 minutes.
- Add garlic and cook 30 seconds.
2. Simmer
- Add potatoes, corn, broth, paprika, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
3. Make it creamy
- Lightly mash some potatoes in the pot to thicken the chowder.
- Stir in milk and cream.
- Simmer 5 more minutes (don’t boil).
4. Finish
- Stir in cheese if using.
- Adjust seasoning.
- Top with bacon and green onions.
🍲 Serve with
- Crusty bread or biscuits
- Side salad
- Oyster crackers or cornbread
💡 Pro tips
- Yukon Gold potatoes give the creamiest texture.
- For extra corn flavor, blend ½ cup corn with milk before adding.
- Chowder thickens as it cools—add broth when reheating.
🌱 Variations
- Vegetarian: Use veggie broth, skip bacon, add smoked paprika
- Spicy: Add jalapeño or cayenne
- Dairy-free: Use coconut milk (surprisingly good!)
Want a slow cooker or Instant Pot version next?
