This deliciously creamy Corn and Potato Chowder is filled with diced potatoes, crispy bacon, and a sprinkle of green onion. It’s comforting and coziness in a bowl!
Corn and Potato Chowder
What’s the difference in chowder, bisque, and soup?
Bisques and chowders are two types of thick soup. Bisque is generally smooth while chowder is chunky. Both have a long history with seafood. The word chowder comes from the French word for the cauldron in which fishermen made their stew. However, both words are used often used to describe non-seafood dishes as well.
Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders contain these ingredients. As different chowder recipes develop across the country, people expect a chunky hearty soup. Therefore, whether it’s corn chowder or seafood chowder, it will not be a smooth puree and it will not be thin and wimpy.
Corn and Potato Chowder
My Corn and Potato Chowder recipe is luscious, hearty, and filling soup that’s perfect for cold weather. It’s full of smokey bacon, corn, and potatoes. wrapped in a silky cream sauce. It’s soul-satisfying comfort food at its best!
Additionally, it’s easy to make in just over 30 minutes. It’s easy to throw together for those busy weeknights, but a few extra touches like serving it in a bread bowl can dress this Corn and Potato Chowder up for entertaining. Garnish with green onions, bacon, and more cheese.
- 3 slices bacon
- 2 Tablespoon butter
- 1 small white onion diced
- 5 ears corn kernels sliced off or 1 (8 oz) bag frozen corn
- 2 pounds potatoes diced and boiled to fork tender
- 3 Tablespoon all-purpose flour
- 3 cups chicken stock or broth
- 2 cups heavy cream or half and half
- 2 cups grated Monterey Jack cheese plus 1/2 cup for garnish
- 1/3 cup sliced green onions green part only
- salt and pepper to taste
- *round bread bowls optional
In a large pot, cook bacon until crisp. Remove bacon, crumble and set aside. Add 1 to 2 Tablespoon butter to the pan. Add onion to pot and saute' until soft 2 to 3 minutes. Remove onion; set aside. Add 3 Tablespoons flour to the pan and cook 2 to 3 minutes stirring constantly; do not let flour brown. Add chicken stock to the pan and whisk to incorporate flour. Bring to a low boil. Add potatoes and corn and turn to low. Simmer 10 minutes on low. Stir in salt, pepper, and heavy cream; simmer 5 minutes. Before serving, stir in cheese and stir until it melts. Add additional salt and pepper if necessary. Serve and garnish with green onions, bacon, and additional cheese
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