Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 6 Servings
This heartwarming dish is perfect for tonight’s dinner! This Potato Corn Chowder will surely make your dining experience complete! The combination of sweet corn, bacon, and creamy potatoes is perfectly balanced to make such a delicious dish. Try it now!
Ingredients:
3 c low-sodium chicken broth
1 tsp minced garlic
3 c fresh or frozen corn
1 medium onion, diced
1 stalk celery, sliced
4 medium potatoes, diced
2 slices thick-cut bacon, diced
1 tsp salt
1/4 tsp black pepper
3/4 c whole milk or cream
2 tbsp cornstarch
cheese, green onions, and bacon bits as desired for serving
1/2 tsp dried thyme
Directions:
Place a large soup pot on the stove and turn the heat to medium-high. Add the bacon, then 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, then scrape the bottom of the pot to get the browned bits. Stir everything until well blended. Turn the heat down to medium.
Add the corn and potatoes, then simmer for a few minutes.
Cover the pot with the lid, the cook the potatoes for about 15 minutes or until fork-tender.
Turn the heat down to low, then add the slurry and stir until well blended. Simmer for a few more minutes until the texture of the sauce becomes thick. Remove from the heat.
Serve right away. Enjoy!
Notes:
Place any leftovers in an airtight container, then put them at room temperature. Reheat for a few minutes before serving again. Although, I doubt that there will leftovers because this will be gone in just a few minutes. That’s how delicious it is!
Nutrition Facts:
Serving: 287 grams | 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
- 1 tsp minced garlic
- 3 c fresh or frozen corn
- 1 medium onion, diced
- 1 stalk celery, sliced
- 4 medium potatoes, diced
- 2 slices thick-cut bacon, diced
- 1 tsp salt
- 1/4 tsp black pepper
- 3/4 c whole milk or cream
- 2 tbsp cornstarch
- cheese, green onions, and bacon bits as desired for serving
- 1/2 tsp dried thyme
Instructions
Place a large soup pot on the stove and turn the heat to medium-high. Add the bacon, then 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, then scrape the bottom of the pot to get the browned bits. Stir everything until well blended. Turn the heat down to medium.
Add the corn and potatoes, then simmer for a few minutes.
Cover the pot with the lid, the cook the potatoes for about 15 minutes or until fork-tender.
Turn the heat down to low, then add the slurry and stir until well blended. Simmer for a few more minutes until the texture of the sauce becomes thick. Remove from the heat.
Serve right away. Enjoy!
Notes
Place any leftovers in an airtight container, then put them at room temperature. Reheat for a few minutes before serving again. Although, I doubt that there will leftovers because this will be gone in just a few minutes. That's how delicious it is!
