Sometimes you just want a good, simple soup and this Corn Potato Chowder is both delicious and frugal to make.
This delicious soup starts off with a little bit of bacon.
Diced red onion & celery are then sauteed in those beautiful drippings.
For this soup, I used russet potatoes. They’re a starchy potato and that starch helps give this soup that creamy texture.
And of course, this isn’t complete without lots of corn!
You’ll enjoy this soup topped with that crispy bacon. And you ‘ll love that it doesn’t take long to make this at all.
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- 4 slices of bacon, diced
- 1/2 cup diced red onion
- 2 stalks celery
- 3 russet potatoes
- 1/2 tsp salt
- 3/4 tsp black pepper
- 1/2 tsp thyme
- 2 c milk
- 2 1/2 c frozen whole kernel corn
- 2 c chicken broth, divided
- 1 Tb corn starch
- To begin, saute the diced bacon in your Dutch oven. When it is nice and crispy, use a slotted spoon to scoop it out onto a plate lined with paper towels. Set it aside for now.
- While the bacon cooks, dice your onion and celery. Peel your potatoes and cut them into about 3/4 inch cubes.
- When the bacon is done, add the onion & celery to the drippings. Cook them over medium heat until they are just tender, about 2 minutes
- Add in the potatoes, salt, pepper, thyme, milk, corn and 1 1/2 cup of the chicken broth. Stir it all together and bring it to a boil over medium high heat.
- Reduce the heat to medium low, cover and let it gently cook until the potatoes are cooked through, about 20 minutes. Give it an occasional stir.
- In a small dish, whisk the corn starch & remaining chicken broth together until smooth. Turn the heat up to high and bring the soup back to a boil. Add in the corn starch mixture. Let it cook for about 2 minutes, stirring often.
- Serve topped with the cooked bacon.