Hearty Potato and Corn Chowder
This Hearty Potato and Corn Chowder combines the creamy textures of potatoes with the sweet crunch of corn, creating a comforting and warming dish perfect for any cool evening. Packed with flavor, it is a delightful soup that will become a family favorite.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
4 cups potatoes, diced
2 cups corn kernels, fresh or frozen
2 cups vegetable broth
1 cup milk
1 cup heavy cream
1 onion, diced
2 cloves garlic, minced
4 strips bacon, chopped
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped
Instructions
1. In a large pot, cook the bacon over medium heat until crispy.
2. Remove bacon and set aside, leaving the drippings in the pot.
3. Add butter to the pot and sauté onions until translucent.
4. Stir in garlic and cook for another minute.
5. Add potatoes, corn, vegetable broth, salt, pepper, thyme, and smoked paprika.
6. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
7. Stir in milk and heavy cream, and cook for an additional 5 minutes.
8. Use an immersion blender to partially blend the soup to your desired consistency.
9. Serve hot, garnished with crispy bacon and fresh parsley.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat on the stove over low heat, stirring occasionally, until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
