Corn and Potato Chowder

Feeds 6 to 8
  • 1 tablespoon butter
  • 1/4 pound bacon, diced
  • 1 cup chopped onion
  • 3/4 cup chopped green pepper
  • Kosher salt and black pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons flour
  • 4 cups chicken broth or stock
  • 4 cups peeled, finely diced all-purpose potato
  • 1 1/2 cups shredded carrot
  • 2 cups fresh or frozen corn kernels
  • 1 cup half-and-half
  • 1/2 teaspoon dried thyme
  • Pinch of cayenne pepper
  • 2 tablespoons chopped fresh Italian parsley

Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.

Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.

Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

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4.8 65
This soup is the best potato chowder out there! I emulsify the soup just a bit so there are some potato chunks after simmering with vegetables and before adding the half-n-half. I then add cubed ham for some protein and my meat loving husband. A meal in a bowl. This is even better the second day reheated. Great recipe, thanks! item not reviewed by moderator and published
Omitted green pepper, sliced the carrots and cooked with potatoes. Topped with a little shredded cheddar. Went heavy on the black pepper. Fantastic and easy! item not reviewed by moderator and published
Delicious! Omitted carrots and added small can of drained, diced green chilies. For the broth, I used Better than Bouillon chicken base, 3 1/2 tablespoons to the quart of water. I prefer this brand for recipes that call for stock. Other than mentioned items, I made it exactly as stated in the recipe. Lots of freshly ground pepper after ladling in bowl. item not reviewed by moderator and published
Well, i can't have bacon so i didn't use that. I used canola oil to keep the veggies from burning and not butter. I did use fresh thyme, and corn not packaged and whipping cream not half and half. I also used stock i had made myself using Michael Chiarello's recipe (i doubt the person's recipe it is matters that's just the one i used. I think making your own stock reeeeeaally makes it awesome. I sliced the carrots not shredded (yuck baby food. I put red pepper flakes as i think their flavor is better for this and i put a little liquid smoke in there to add some depth. Someone stated the consistency was off and i have to mention if you don't use baking potatoes and don't cook them until they "fall apart" you wont get the right consistency. White or gold potatoes are a NO NO in chowder. All in all my favorite Corn and Potato chowder recipe. item not reviewed by moderator and published
This recipe was ok but nothing special. I made it as written but would leave out the carrots if I were to make it again. They didn't taste as though they belonged; seemed to conflict with the othe flavor and textures. item not reviewed by moderator and published
I should say I completely modified this recipe to suit my Requirement. I am vegetarian, avoided using bacon, chicken stock. Instead of butter I used canola oil. Used all the basic ingredients that was used in the recipe as well as added small can of cream style corn. It turned out to be good as well and whole pot was empty. I am making it again! item not reviewed by moderator and published
Love it !!!!! item not reviewed by moderator and published
awsum item not reviewed by moderator and published
Very tasty. I thought the consistency was too chunky so I blended 1/3 of it and added it back in to make the soup base thicker. item not reviewed by moderator and published
Great basic recipe and easily varied by adding things like diced green chilis or other veggies. I cooked the bacon in a separate pan and added 1 Tbsp of the fat to the soup pot with some canola oil to saute the onions in the interest of lowering sat fat. item not reviewed by moderator and published

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