Potato and Corn Chowder
A creamy, hearty chowder loaded with tender potatoes, sweet corn, and plenty of veggies in every bite, finished with cheddar and optional crispy bacon.
1 hr 15 mins
6 servings
Ingredients
- ¼ cup Cooked Crumbled Bacon
- 1 cup Carrot
- 1 cup Celery
- 3 cups + ½ cup Corn
- 1 tablespoon Garlic
- 1 cup Yellow Onion
- 1 ½ pounds Yukon Gold Potato
- ¼ cup All-Purpose Flour
- ¼ cup + 2 tablespoons Butter
- 3 cups Milk (Whole)
- 2 cups Shredded Mild Cheddar Cheese
- 4 cups Chicken Broth/Stock
- 1 teaspoon Black Pepper
- ¼ teaspoon Dried Thyme
- ¾ teaspoon Mustard (Ground)
- ¾ teaspoon Paprika
- 1 teaspoon Salt
Directions
- Melt 2 tablespoons of the butter in a large pot over medium heat. Add the onion, carrot, and celery; season with ¾ teaspoon of the salt and ¾ teaspoon of the black pepper. Sauté 7 to 9 minutes, stirring occasionally, until softened. Add the garlic and cook about 30 seconds until fragrant.
- Add the diced potatoes, thyme, paprika, and ground mustard. Sauté, stirring constantly, 2 minutes over medium heat.
- Pour in the chicken broth and increase heat to high. Bring to a boil, then reduce heat to low. Cover and simmer 15 minutes, stirring occasionally, until the potatoes are tender but not mushy.
- Stir in the corn and cook 2 to 3 minutes until heated through.
- In a separate medium pot, melt the remaining ¼ cup butter over medium heat. Add the flour and cook, whisking constantly, 1 to 2 minutes. While whisking briskly, gradually pour in the milk. Continue whisking until smooth. Season with a pinch of the remaining salt and pepper, then cook, whisking often, until thickened (a line drawn on the back of a spoon holds).
- Stir the milk mixture into the soup over low heat. Cook, stirring often, until the chowder is nicely thickened; do not boil. Turn off the heat and add the cheddar a handful at a time, stirring until melted. Taste and adjust salt and pepper.
- Ladle into bowls and garnish with bacon if desired. Serve with buttered bread or rolls.
