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–+ servings

Creamy Potato Corn Chowder

This homemade Corn Chowder is creamy and packed full of flavour, savory with a subtle sweetness. Delicious made with fresh sweetcorn or frozen, a great year-round soup.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: Canadian
Keyword: comfort food, creamy, easy, Fall and winter soups, flavourful, hearty soups, homemade
Servings: 10 cups
Calories: 274kcal
Author: Linda

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

Nutrition

Calories: 274kcal | Carbohydrates: 27g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 267mg | Potassium: 432mg | Fiber: 3g | Sugar: 5g | Vitamin A: 839IU | Vitamin C: 25mg | Calcium: 33mg | Iron: 1mg
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