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Potato and Corn Chowder
Soup

Potato and Corn Chowder

Credit: myDinnerPlan

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 8 servings
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Ingredients

  • ⅓ cup Cooked Crumbled Bacon
  • 1 ½ cups Carrot
  • 1 ½ cups Celery
  • 4 cups + ½ cup + 2 ⅔ tablespoons Corn
  • 1 ½ tablespoons Garlic
  • 1 ½ cups Yellow Onion
  • 2 pounds Yukon Gold Potato
  • ⅓ cup All-Purpose Flour
  • ½ cup Butter
  • 4 cups Milk (Whole)
  • 2 cups + ½ cup + 2 ⅔ tablespoons Shredded Mild Cheddar Cheese
  • 5 cups + ¼ cup + 1 ¼ tablespoons Chicken Broth/Stock
  • 1 ½ teaspoons Black Pepper
  • ⅓ teaspoon Dried Thyme
  • 1 teaspoon Mustard (Ground)
  • 1 teaspoon Paprika
  • 1 ½ teaspoons Salt

Directions

  1. Melt 2 ¾ tablespoons of the butter in a large pot over medium heat. Add the onion, carrot, and celery; season with 1 teaspoon of the salt and 1 teaspoon of the black pepper. Sauté 7 to 9 minutes, stirring occasionally, until softened. Add the garlic and cook about 30 seconds until fragrant.
  2. Add the diced potatoes, thyme, paprika, and ground mustard. Sauté, stirring constantly, 2 minutes over medium heat.
  3. 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.
  4. Stir in the corn and cook 2 to 3 minutes until heated through.
  5. In a separate medium pot, melt the remaining ⅓ 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).
  6. 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.
  7. Ladle into bowls and garnish with bacon if desired. Serve with buttered bread or rolls.