Creamy Potato Corn Chowder
The amazing, sunny, and unseasonably warm fall weather we have been experiencing ended abruptly this weekend, with temperatures dropping dramatically almost overnight and now snow making it’s first appearance of the season.
The first hint of the winter weather to come can only mean one thing….time for nourishing, comforting soups!
A big batch of hearty Creamy Potato Corn Chowder is just the thing to ward off the cold!
When corn is in season, I always buy extra and freeze the kernels. That way I always have on hand a little bit of summer sunshine to add to soups and stews through out the fall and winter.
This Creamy Potato Corn Chowder is a thick, hearty, creamy, and flavourful soup. Made with bite-sized chunks of potato, lots of sweet corn, diced red pepper and onion, flavoured with thyme, and topped off with smoky, crispy bacon and freshly ground black pepper.
For a vegetarian version, replace the bacon with some sautéed sliced mushrooms.
Perfect for lunch as is, or add some leftover cooked chicken cut into bite sized pieces, sautéed shrimp or scallops. Serve with some warmed crusty bread and you have a substantial one-dish dinner.
Enjoy!
Equipment
- Large stock pot
Ingredients
- 5 slices bacon, cut in 1/4 inch pieces
- 2 tbsp unsalted butter
- 2 cups chopped onion
- 2 tbsp all purpose flour
- 4 cups low sodium chicken or vegetable stock
- 2 cups potato, peeled and diced. can be scrubbed and unpeeled if using a thin skinned or new potatoes
- 3/4 tsp freshly ground pepper
- 1 large red pepper, cut into 1/4 inch dice
- 1 stalk of celery, diced
- 5 cups corn, fresh or frozen
- 1 cup 35% cream
- 1 tsp fresh thyme, or 1/4 tsp dried
- salt to taste
- Thyme leaves for garnish
Instructions
- Prep the bacon, and the vegetables
- Place the chopped bacon in a large stockpot over medium heat and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside,leaving the rendered bacon fat in the pot.
- Reduce the heat to low. Add the onion and cook until soft and translucent, but not browned, about 5 – 7 minutes. Stir the flour in with the onions and cook for another 2 minutes.
- Turn up the heat to medium low and add the stock and diced potatoes to the pot. Cook until the potatoes are just tender, 10 to 15 minutes.
- Add the diced red pepper and cook for 3 minutes before adding the corn, thyme and freshly ground pepper. Let cook for another 2-3 minutes.Note: The chowder can be made ahead up to this point. Let cool and refrigerate up to 2-3 days. When ready to serve bring to a simmer and continue with the following steps.
- Add the cream, and half of the crisped bacon Let the mixture come back up to just a simmer and cook for another 5 minutes. Don’t let it come to a boil as the cream may curdle!
- Taste and adjust the seasoning, adding salt if needed
- Ladle into bowls and garnish with remaining bacon and a sprinkling of thyme leaves