Corn and Potato Chowder

A serving of Potato and Corn Soup garnished with fresh cut chives, crispy bacon strips and oyster crackers.

Corn and Potato Chowder is creamy, hearty and bursting with sweet corn and tender potatoes in every bite. It's the kind of cozy meal you'll crave on cool evenings, when fresh corn is in season, or any time you need something comforting and satisfying. Clear, simple steps make it easy for new cooks to bring this flavorful chowder to the table with confidence.

Course Dinner

Cuisine American

Prep Time 25

Cook Time 1 15

Servings Servings

Calories 498kcal

Author Heather

Ingredients

Corn Broth

8 ears fresh corn *see Note #1 below
8 cups water
2 parmesan rinds *about 2-3 ounces in total, see Note #2 below
1 bay leaf
1 teaspoon thyme
1/2 teaspoon marjoram

Chowder

6 slices thick-cut bacon *cut into 1/2 inch strips
1 large yellow onion (aka brown onion) *diced, about 2 cups
1 cup diced celery *about 2 celery ribs
2 pounds Yukon Gold potatoes *cut into 1/2 inch cubes, about 6 cups
4 cloves garlic *minced or crushed
2 tablespoons all purpose flour *see Note #3 below
2 cups heavy whipping cream *1 pint
1 pinch cayenne pepper *optional
salt and pepper to taste
fresh cut chives as garnish
oyster crackers as a garnish

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Instructions

Corn Broth

Cut kernels off the cob and set aside. Reserve the cobs for the broth. See Note #4 below
Place the corn cobs (kernels removed) in a large pot with water, parmesan rinds, bay leaf, thyme and marjoram.
Bring to a boil, then reduce heat to a simmer for 45-60 minutes. The liquid should take on a sweet, nutty aroma and reduce slightly.
Strain and set aside. Discard solids.

Chowder

In a large Dutch oven or heavy pot, cook the bacon over medium heat until crisp.
Transfer bacon to a paper towel–lined plate. Pour off all but 1–2 tablespoons of the rendered fat.
Add the onion, celery, and potatoes to the bacon fat. Cook over medium high heat stirring often until the vegetables are softened but not browned, about 8–10 minutes.
Stir in the garlic and cook 1 minute more, until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook, stirring constantly, for about 2 minutes.
Slowly pour in the cold heavy cream while stirring constantly.
Once the cream is incorporated, gradually stir in the warm corn broth. Stir until everything is well combined.
Stir in the corn kernels, a pinch of cayenne and half of the crisp bacon. (The remaining bacon will be for garnish.)
Bring to a gentle simmer over medium-high heat, then reduce to low and cook until the potatoes are tender and the chowder has slightly thickened, about 15–20 minutes.
Taste and adjust flavor with salt and pepper.
Ladle into bowels and garnish with freshly cut chives, bacon strips and oyster crackers.

Video

Notes

Note #1- If fresh corn isn’t available, replace the corn broth with chicken broth. You will need 6-8 cups of frozen corn kernels (roughly two 16-ounce bags). Also, add the herbs directly to the sautéed vegetables before sprinkling in the flour.

Note #2- Parmesan rinds are simply the hard edges of a wedge of Parmigiano Reggiano. They slowly infuse the chowder with a rich, savory depth while it simmers. If you don’t have any, stir in a handful of grated parmesan at the end instead.

Note #3- Two tablespoons of flour will give you a soup-like consistency. For a thicker chowder, use 3-4 tablespoons. To avoid lumps, sprinkle the flour evenly over the vegges, stirring until it cooks for about two minutes before slowly adding the cream.

Note #4- Use a large chef’s knife to make a shallow first cut, just deep enough to remove the tops of the kernels without cutting into the woody cob. Place the flat surface on the cutting board to steady the cob, then slice off the remaining kernels as you work around it.

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