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Potato Corn Chowder
Course:
Soup
Cuisine:
American
Diet:
Gluten Free
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
6
servings
Calories:
281
cal
Author:
Ashley Fehr
This Potato Corn Chowder is a thick, hearty, creamy soup, perfect for cooler days! It's made with smoky bacon, creamy potatoes and sweet corn.
Print Recipe
US Customary
-
Metric
Ingredients
2
slices
thick cut bacon
diced
1
medium onion
diced
1
stalk celery
sliced
1
teaspoon
minced garlic
1
teaspoon
salt
1/2
teaspoon
dried thyme
1/4
teaspoon
black pepper
3
cups
low sodium chicken broth
4
medium potatoes
diced
3
cups
fresh or frozen corn
3/4
cup
whole milk or cream
2
tablespoons
corn starch
cheese, green onions, bacon bits as desired for serving
Instructions
In a large soup pot over medium-high heat, cook bacon until browned.
Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
Serve as desired.
Video
Nutrition
Serving:
287
grams
|
Calories:
281
cal
|
Carbohydrates:
46
g
|
Protein:
10
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
10
mg
|
Sodium:
548
mg
|
Potassium:
1023
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
290
IU
|
Vitamin C:
18.2
mg
|
Calcium:
63
mg
|
Iron:
1.8
mg