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Potato and Corn Chowder

A comforting and forgiving bowl of chowder made with potatoes, corn, bacon, and cream, perfect for cooks at every level.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups diced potatoes Use starchy or all-purpose potatoes for the best texture.
  • 2 cups corn (fresh or frozen) Fresh corn gives a pop, while frozen is convenient.
  • 4 slices bacon, chopped Provides savory, smoky depth.
  • 1 onion diced Adds aromatic sweetness and a savory foundation.
  • 2 cloves garlic, minced Provides a warm, savory lift.
  • 4 cups chicken or vegetable broth Base for the chowder, choose based on preference.
  • 1 cup heavy cream Adds richness and a silky mouthfeel.
  • to taste Salt and pepper Season to balance flavors.
  • for garnish Chopped green onions Provides a fresh, crunchy contrast.

Method
 

Preparation
  1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
  2. Add diced onion to the pot and sauté until softened, about 5 minutes.
  3. Stir in minced garlic and cook for an additional minute.
Cooking
  1. Add diced potatoes and corn to the pot, then pour in the broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
  2. Stir in the heavy cream and cooked bacon, and season with salt and pepper.
  3. Cook for another 5 minutes until heated through.
  4. Serve warm, garnished with chopped green onions.

Notes

For storage, cool leftovers quickly and store in an airtight container in the refrigerator for up to 3–4 days. For freezing, omit cream and add when reheating.