Hearty Potato and Corn Chowder is a cozy bowl of comfort perfect for chilly evenings. This recipe combines creamy textures with smoky flavors, making for an irresistible dish that warms you from the inside out. It's simple enough for a weeknight meal but special enough to impress guests.
The base of this chowder is, of course, potatoes. They provide a hearty texture and a subtle earthiness. We use corn kernels for a touch of sweetness and a pop of color. Whether fresh or frozen, corn adds a lovely contrast to the creaminess.
Vegetable broth is our liquid foundation, enhancing the flavors without overpowering them. For that creamy goodness, we mix milk with heavy cream. This duo gives the chowder its luxurious texture.
Onion and garlic create a flavor base that’s both aromatic and savory. Bacon not only adds a smoky depth but also a delightful crisp when used as a garnish.
We sauté with butter, which adds a rich flavor and helps cook the onions to perfection. For seasoning, there's salt, black pepper, and a touch of thyme for herbal notes; smoked paprika offers a subtle smokiness that complements the bacon beautifully. Finally, a sprinkle of fresh parsley brightens the dish with a hint of freshness at the end.
This chowder pairs beautifully with a crusty bread or a simple green salad. If you’re feeling indulgent, serve it with a side of warm, buttery cornbread. A glass of crisp white wine can complement the flavors nicely for a more refined meal.
Start by cooking your bacon in a large pot over medium heat until it's nice and crispy. Once done, scoop it out and set it aside, but don't toss the drippings! They'll be our flavor base.
Add a tablespoon of butter into the pot. As it melts, toss in the diced onion. Cook until the onions turn translucent, stirring occasionally. Then, add the minced garlic for an additional minute until it becomes fragrant.
Next, it's time to add the stars of the show: potatoes and corn. Pour in the vegetable broth, and season with salt, pepper, thyme, and smoked paprika. Bring everything to a gentle boil, then reduce the heat and let it simmer. You'll want those potatoes tender, which should take about 20 minutes.
Once the potatoes are soft, stir in the milk and heavy cream. Let it all cook together for another five minutes. If you like a smoother texture, partially blend the soup with an immersion blender; this step is flexible based on your preference.
Serve the chowder hot, garnishing with that crispy bacon you set aside earlier and a sprinkle of fresh parsley. Enjoy the warmth and flavor!
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