Corn and Potato Chowder

September 12, 2023marissamakes
corn and potato chowder topped with green onions and bacon. A hand sprinkles green onions on top of the soups that are styled in small soup mugs with mini handles.

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 6-8

corn and potato chowder topped with green onions and bacon. A hand sprinkles green onions on top of the soups that are styled in small soup mugs with mini handles.

I love soups, especially hearty chowders. This corn and potato chowder is a take on a true classic: with bacon, potatoes, and fresh summer corn, you really can’t go wrong! The mix of ancho chili pepper and cayenne also brings a beautiful complexity and depth to the flavor. This corn and potato chowder is very hearty and comforting, but not too heavy: we will take advantage of an immersion blender (or regular blender) to get the rich, creamy texture without a lot of dairy.

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The secret to the perfect rich, but not heavy, chowder

Chowders are one of my favorite types of soups, but they often have a high proportion of milk and heavy cream which can make them quite indulgent at times. Don’t get me wrong, I love my dairy, but sometimes it’s nice to have something that has a decadent experience, with lighter ingredients. This corn and potato chowder only uses 1 cup of milk (and you can totally use plant based milk if you prefer), and then relies on the creaminess of the potatoes themselves to get that perfectly rich and cozy texture we know and love. To get this perfect balance, we’ll blend some of the soup using an immersion blender, but not all the way, so we are left with a silky soup that still has some potato and corn pieces. This is a great way to thicken soups without having to add a ton of heavy cream.

I also like to add a little bit of cornstarch at the end to thicken it up just a touch, and to add to the silky mouthfeel.

Taking advantage of seasonal ingredients

Fresh corn is such a versatile ingredient, and it really adds a beautiful brightness and sweetness to this chowder. It’s one of my favorite things to grab at the farmer’s market in the summertime. If you can’t access fresh corn, or would like to make this recipe when fresh corn is out of season, fear not! It’s just as delicious with frozen corn, or canned.

For this corn and potato chowder, I like to use thin skinned potatoes, such as yukon gold, red potatoes, or fingerling potatoes. Any smaller variety of thin skinned potatoes works beautifully, so feel free to use your favorite, or even a mix! My personal favorites are a variety called Magic Myrna, which are a super creamy type of fingerling potato with a pinkish purple skin. Because we are leaving the skin on and want a silky texture, I don’t recommend using russet potatoes, as the skin is a bit tough and they can get a little mushy. That said, they will work just fine in a pinch, but I would suggest peeling them before adding them to the soup.

How to make this corn and potato chowder

One of the best parts about making soups is that they’re so easy to make, and take relatively little time start to finish. We’ll start this chowder by frying off the bacon, and then cooking the base veggies in the bacon grease. This gives us a delicious and flavorful base to build our soup on. Next, we’ll add the potatoes, corn, spices, and broth, and cook until the potatoes are cooked through.

After adding the milk, we’ll move to the blending step. I recommend using an immersion blender, as this is much easier to do than using a regular blender, but you can also use a traditional blender or food processor. If you are using a blender or food processor, make sure you blend in batches, so you don’t burn yourself on the steam from the soup.

After partially blending the chowder, we’ll add the bacon back in, thicken it up with the cornstarch, and we’re ready to serve! I love topping mine with chopped green onions, cheddar cheese, and crumbled bacon.

Tools you’ll need

You’ll need a large heavy bottomed pot, such as a dutch oven or cast iron pot. As mentioned previously, you’ll also need an immersion blender, traditional blender, or food processor. If you don’t have any of these, your soup will be quite brothy and on the thinner side, but still delicious! You can also try mashing some of the potatoes in the pot to mimic the blended texture.

How to store this chowder

This chowder will keep in the fridge for up to 5 days. Reheat on the stovetop or in the microwave before enjoying.

I hope you give this Corn and Potato Chowder a try! Be sure to tag me on instagram so I can see your bakes, and leave me a comment below! Your feedback helps other bakers and home cooks who are giving this recipe a try, and I love hearing about your creations!

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Corn and Potato Chowder

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Serves: 6-8

This corn and potato chowder is a take on a true classic: with bacon, potatoes, and fresh summer corn, you really can't go wrong! The mix of ancho chili pepper and cayenne also brings a beautiful complexity and depth to the flavor.

Ingredients

For the soup

  • 8 oz bacon, chopped into small pieces (~220g)
  • 1 yellow onion, finely diced
  • 1 carrot , finely diced
  • 1 rib celery, finely diced
  • 4 cups yukon gold, red, or other thin skinned potatoes, skin on, cut into 1/2 pieces (650g)
  • 2 cups fresh corn kernels, or frozen (250g)
  • 4 cups chicken or vegetable stock, (946mL)
  • 1 cup milk of choice, (237mL)
  • 1 tbsp fresh or dried thyme
  • 1 tbsp ancho chili powder
  • 1/4 tsp cayenne pepper , or more to taste
  • 2 tbsp kosher salt, plus more to taste
  • 1 tsp black pepper, plus more to taste
  • 1 tbsp vegetable bouillon, mixed with a couple tbsp of warm water to thin
  • 2 tbsp corn starch, mixed with a little bit of water to create a slurry

For garnish

  • scallions or chives, chopped finely
  • shredded sharp cheddar cheese
  • crumbled bacon, reserved from the 8oz

Method

Make the soup

  • 1)

    In a large, heavy bottomed pot such as a dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside on a paper towel-lined plate, but leave the bacon fat in the pot.

  • 2)

    Add the onion, carrot, and celery to the pot with the bacon fat, and sauté until translucent. Add the potatoes, corn, and broth, and bring to a boil.

  • 3)

    Reduce to a simmer and add the salt, pepper, and spices. Stir in the milk and bouillon, and cook at a gentle simmer until the potatoes are just cooked through.

  • 4)

    Remove from heat, and using an immersion blender, blend the soup in bursts until it thickens, but still has some texture from the corn and potatoes. If using a regular blender, remove about half of the soup and blend in batches if needed, taking great care to leave extra room for the steam (and don’t burn yourself!) before returning the blended portion of the soup back to the pot.

  • 5)

    Bring the soup back up to a gentle simmer and stir in the bacon. Add the cornstarch slurry and stir until the soup thickens. If you prefer it thicker, feel free to add more slurry (or blend the soup more).

  • 6)

    Serve hot, with a sprinkling of green onions, cheddar cheese, and crumbled bacon.

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