Potato Corn Chowder
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Potato Corn Chowder with bits of bacon is a classic hearty soup that is perfect as we dive into soup season. The colder months bring out the soup bowls, and this creamy soup recipe makes curling up on the couch in fuzzy slippers magical.
Why you will love Potato Corn Chowder
This dish, like Lipton chicken onion soup and creamy tomato soup, is often a nostalgic throwback on the menu. Plus, corn chowder is a perfect way to use up russet potatoes and any leftover corn. Simple ingredients like these, combined with heavy whipping cream, create a comforting reminder of home-cooked meals from grandma’s kitchen.
While our recipe is vegetarian, it’s just as easy to add protein by incorporating holiday ham, cooked ground sausage, or even shrimp.
Ingredients
- Frozen corn kernels: Keep the corn frozen until you’re ready to add it to the slow cooker.
- Onion: Chopped white or yellow onions work great. I always use an onion chopper—it’s a must-have in the kitchen!
- Russet potatoes: I prefer using peeled and cubed russet potatoes since they hold up well in soups, but gold potatoes work nicely too.
- Chicken broth: Chicken stock is ideal for this recipe because its mild flavor works better than vegetable or beef stock.
- Spices: Thyme, garlic powder, kosher salt, and black pepper.
- Heavy whipping cream: Cream is essential for that creamy corn soup texture.
- Green onion: A tip is to grow them in your garden and snip as needed to save on costs.
- Cooked bacon: Thick or flavored bacon, cooked and chopped, makes the perfect topping.
How to make Potato Corn Chowder in a Crockpot
- Add frozen corn, diced onion, cubed potatoes, chicken broth, and spices to a 6-quart slow cooker. Mix well, cover, and cook on low for 6 hours.
- After cooking, remove the cover and, using a slotted spoon, set aside about 4 cups of corn and potatoes, leaving the liquid in the slow cooker.
- Use an immersion blender to carefully blend the remaining soup in the crock.
- Add heavy whipping cream and mix until well combined.
- Return the reserved corn and potatoes to the crockpot and stir.
- Serve chowder in bowls, topping with sliced green onions and crispy bacon pieces for garnish.
Corn and Potato Soup Tips
Adding chicken breast to hot potato corn chowder is common. Since the soup cooks for 6 hours, you can add small chunks of uncooked chicken directly to the crockpot. By the end, the chicken should be tender and easy to shred. Alternatively, you can pressure cook or boil the chicken separately, then add shredded pieces just before serving.
For a thicker soup, mix 1 tablespoon of cornstarch with a small amount of cold water to create a slurry. Stir until smooth, then add to the crockpot 30 minutes to an hour before serving to thicken the soup.
If you want to add extra vegetables, keep in mind that different veggies cook at different rates. For example, carrots take longer to cook than broccoli. It’s important to add vegetables at the right time to avoid overcooking or undercooking them.
FAQs
Can you freeze corn chowder?
Yes. Freeze cooked corn chowder by adding an airtight container or zip lock bag for up to 1 month. Always write the date on items going into the freezer. To use, thaw in the fridge overnight and then heat soup on the stovetop.
What type of toppings goes well with potato corn chowder?
Crispy bacon pieces (as shown), green onions, sour cream, fresh parsley, or shredded sharp cheddar cheese.
How to store leftover chowder.
Store leftover corn and potato chowder in an airtight container, in the fridge, for up to 3 days. Reheat on the stove and add a bit of broth to thin up if needed.
Potato Corn Chowder with Bacon
Equipment
- crockpot 6 quart
- immersion blender
Ingredients
- 2 lbs. frozen corn kernels
- 1 white or yellow onion chopped
- 2 large russet potatoes peeled and cubed
- 2½ cups chicken stock
- 1 tsp thyme
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 1 cup heavy whipping cream
- chopped green onion
- 4 slices bacon cooked and crumbled into bits (for topping)
Instructions
- Add frozen corn, diced onion, peeled and cut potatoes, chicken broth and all seasonings and spices to a 6 quart slow cooker and mix ingredients well.2 lbs. frozen corn kernels, 1 white or yellow onion, 2 large russet potatoes, 2½ cups chicken stock, 1 tsp thyme, 1 tsp garlic powder, 2 tsp salt, 1 tsp black pepper
- Cover crockpot and heat on low for 6 hours.
- Remove lid and using a slotted spoon, set aside about 4 cups of the corn and potatoes. This should not contain any liquid from the soup.
- Carefully use an immersion blender to blend the soup in the crockpot. Be careful as soup will be hot.
- Add heavy whipping cream and mix well.1 cup heavy whipping cream
- Return reserved corn and potatoes back into the crockpot and stir well.
- Spoon corn chowder into serving bowls and top with fresh chopped green onions and crispy bacon pieces before serving.chopped green onion, 4 slices bacon
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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