Easy Potato Corn Chowder
This easy potato corn chowder turns simple potatoes and corn into a thick, creamy, comforting soup in just 35 minutes.
Servings: 6 servings
Equipment
Ingredients
- 2 tablespoons butter
- ½ cup onion diced
- 2 cups corn or one 12 ounce bag of Frozen Corn
- 3 cloves garlic minced
- 2 small potatoes cubed
- 1 teaspoon thyme leaves
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- ½ cup heavy whipping cream
- 2 tablespoons bacon bits
- 1 green onion diced
Instructions
- Melt butter in a saucepan over medium heat and cook onion until softened.
- Add corn, garlic, potatoes, and seasonings, and cook for 1 minute. Stir in flour and cook for 2 minutes, stirring constantly.
- Slowly whisk in chicken broth and cream and bring to a boil.
- Once boiling turn down to a simmer and let cook for 10 to 15 minutes or until potatoes are soft.
- Serve with bacon bits and green onions.
Notes
Made soup ahead and kept in the refrigerator until ready to reheat.
For a thicker chowder, puree 1 cup of soup and add back to the pot.
Add chicken broth or heavy cream to thin out the chowder.
Refrigerate chowder for about 4 days. Freeze chowder in zippered bags for up to 4 weeks.
Thaw chowder in the refrigerator and reheat on the stovetop over low heat until heated through.
Nutrition
Calories: 210kcal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 739mg | Potassium: 407mg | Fiber: 2g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 1mg