Potato Corn Chowder

Potato Corn Chowder

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YIELD
Serves 6

What You Need

  • 6 strips center-cut bacon, chopped
  • ½ yellow onion, chopped
  • ¼ cup diced carrots
  • ¼ cup diced celery
  • 2 teaspoons garlic, minced
  • 1 teaspoon chopped thyme leaves
  • 3 ½ cups low sodium chicken broth
  • 3 cups Dandy Sweet Corn kernels, about 4 cobbs
  • 2 small Yukon gold potatoes, diced (can also use Russet potatoes)
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 1 bay leaf
  • 1 cup whole milk
  • 1 tablespoon minced parsley, for garnish (optional)
Find Dandy Sweet Corn

Make It

  1. Add bacon to a large dutch oven or pot. Heat the pot over medium heat, cook and stir bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate.
  2. Add onions, carrots, and celery. Cook until onions are translucent and vegetables are tender, about 5 to 6 minutes.
  3. Add minced garlic and thyme, cook until fragrant, 30 seconds.
  4. Add the broth, potatoes, corn kernels, bay leaf, salt and pepper. Using a wooden spoon, scrape the bottom of the pot (this releases the caramelized bits on the bottom). Bring the pot to a boil then decrease to simmer, cover with a lid and cook 18-20 minutes, until potatoes are tender.
  5. Remove lid and transfer about 1½ cup of the soup to a blender and blend until smooth. Transfer puree back to the pot. This helps to thicken up the chowder
  6. Stir in the milk. Mix then simmer for 3-5 minutes, until the soup is heated through. Taste and adjust salt and pepper, if needed. Serve topped with reserved bacon pieces and minced parsley.

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