Potato Corn Chowder

5 from 6 votes

We love this rich and hearty Potato Corn Chowder. The creamy texture makes this soup delicious and perfect for a cold day.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Soup

Cuisine: American

Servings:

Cost: $9.47 Recipe, $1.58 per Serving

In a large stock pot over medium-high heat, cook 2 slices bacon until browned and crispy.
Remove the bacon from the pot, leaving the bacon grease behind. Dice the cooked bacon into small pieces and set aside.
Add 1 diced small onion, 1 sliced celery rib, and 1 peeled and diced carrot to the pot. Sauté the vegetables for 5–7 minutes until softened.
Stir in 1 tablespoon minced garlic and cook for 1 minute until fragrant.
Pour 3 cups chicken broth into the pot and scrape the bottom of the pot to loosen any browned bits.
Add the chopped bacon, 4 peeled and diced russet potatoes, 3 cups frozen corn, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ¼ teaspoon dried thyme leaves.
Bring the soup to a boil, then reduce the heat to medium-low.
Cover and cook for 15–20 minutes until the potatoes are tender.
In a separate bowl, whisk together 1 cup light cream and 2 tablespoons cornstarch until smooth.
Stir the cream mixture into the soup and cook over low heat until the soup thickens.
Remove from the heat and serve warm topped with shredded cheddar cheese and sliced green onions.

Refrigerate the leftovers in an airtight container for up to 5 days.