Corn and Potato Chowder

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Fresh corn cut off the cob is featured in this chunky chowder made with hearty pieces of potato, carrot, and celery and accented with the smoky flavor of bacon. For a cheesy soup, whisk 1 cup shredded Monterey jack or Cheddar into the hot soup before serving.

Difficulty: Medium

Hands-on: 30 minutesTotal: 1 hour 15 minutes

Serves: 6

Ingredients

  • 6 slices bacon, diced
  • 1 small onion, peeled and diced
  • 1 medium carrot, peeled and diced
  • 1 stalk celery, sliced
  • 4 ears corn, kernels cut from cob
  • 1 large potato, peeled and diced
  • 32 oz. low-salt chicken broth
  • 1 Tbsp. cornstarch
  • ¼ cup cold water
  • 2 cups 2% milk
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper

Directions

  • Over medium-high heat, sauté the bacon in a large soup pot until crisp. Remove bacon, drain on paper towels, and set aside. Add onions, carrots, and celery. Sauté until vegetables are tender.
  • Add the corn kernels and sauté 5 minutes. Add potatoes and chicken broth and bring to a boil.
  • Simmer 45 minutes, until potatoes are cooked.
  • Dissolve cornstarch in ¼ cup cold water. Add milk to soup pot and bring to a boil. Stir in the cornstarch mixture and cook, stirring, until thickened. Remove from heat.
  • Season with salt and pepper and top with bacon.