Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 6 Servings
The amazing flavors and texture of this soup are sure winners! This Potato Corn Chowder is total comfort food that the whole family is going to love! A must-try recipe!
Ingredients:
3 c low-sodium chicken broth
4 medium potatoes, diced
2 slices thick-cut bacon, diced
1 medium onion, diced
3 c fresh or frozen corn
1 stalk celery, sliced
3/4 c whole milk or cream
1/2 tsp dried thyme
1 tsp minced garlic
2 tbsp cornstarch
1 tsp salt
cheese, green onions, and bacon bits as desired for serving
1/4 tsp black pepper
Directions:
Place a large pot on the stove and turn the heat to medium-high. Add the bacon and cook for a few minutes until crispy.
Add the celery and onion, then sauté for a few minutes until soft. Add salt, pepper, thyme, and garlic. Sauté for about a minute or until aromatic. Add the broth to deglaze the pot.
Add corn and potatoes, then stir until just combined. Let the mixture simmer and turn the heat down to medium.
Cover the pot with the lid, then cook everything for about 15 to 20 minutes or until the potatoes are fork-tender.
Turn the heat down to low, then add the slurry. Stir until well blended. Simmer for a few more minutes until the texture becomes thick.
Serve right away. Enjoy!
Notes:
Feel free to add more vegetables to this soup if you wish.
Add a bit of cayenne pepper for a spicy version.
You can add more meat to this if you wish. I suggest adding chicken breast or sausage.
Leftovers should be kept in the fridge.
Nutrition Facts:
Serving: 287grams | Calories: 281cal | Carbohydrates: 46g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 548mg | Potassium: 1023mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 18.2mg | Calcium: 63mg | Iron: 1.8mg
Ingredients
- 3 c low-sodium chicken broth
- 4 medium potatoes, diced
- 2 slices thick-cut bacon, diced
- 1 medium onion, diced
- 3 c fresh or frozen corn
- 1 stalk celery, sliced
- 3/4 c whole milk or cream
- 1/2 tsp dried thyme
- 1 tsp minced garlic
- 2 tbsp cornstarch
- 1 tsp salt
- cheese, green onions, and bacon bits as desired for serving
- 1/4 tsp black pepper
Instructions
Place a large pot on the stove and turn the heat to medium-high. Add the bacon and cook for a few minutes until crispy.
Add the celery and onion, then sauté for a few minutes until soft. Add salt, pepper, thyme, and garlic. Sauté for about a minute or until aromatic. Add the broth to deglaze the pot.
Add corn and potatoes, then stir until just combined. Let the mixture simmer and turn the heat down to medium.
Cover the pot with the lid, then cook everything for about 15 to 20 minutes or until the potatoes are fork-tender.
Turn the heat down to low, then add the slurry. Stir until well blended. Simmer for a few more minutes until the texture becomes thick.
Serve right away. Enjoy!
Notes
Feel free to add more vegetables to this soup if you wish. Add a bit of cayenne pepper for a spicy version. You can add more meat to this if you wish. I suggest adding chicken breast or sausage. Leftovers should be kept in the fridge
