Potato Corn Chowder with Bacon
Potato Corn Chowder is a classic, hearty soup that's perfect for kicking off soup season. As the colder months roll in, this creamy soup brings comfort to the table, making cozying up on the couch in fuzzy slippers even more magical. The combination of sweet corn, heavy whipping cream, and thick potatoes creates the ultimate classic corn chowder.
Servings: 6 people
Calories: 461kcal
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
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 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.
Nutrition
Serving: 1cup | Calories: 461kcal | Carbohydrates: 56g | Protein: 12g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1319mg | Potassium: 925mg | Fiber: 5g | Sugar: 8g | Vitamin A: 679IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 2mg