Potato Corn Chowder is a classic hearty soup that is perfect as we dive into January soup season. The colder months bring out the soup bowls, and this creamy soup makes curling up on the couch in fuzzy slippers magical. Sweet corn, heavy whipping cream, and hearty thick potatoes combined to make the best classic corn soup.
4slicesbaconcooked 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.
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.
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.
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.