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    Golden Corn and Potato Chowder

    clock-icon50 minutes
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    Pixicook editorial team

    Savor the essence of summer with our Golden Corn and Potato Chowder. This hearty, creamy creation combines the sweetness of fresh corn with the robustness of red potatoes, finished with a touch of elegance from heavy cream and the satisfying crunch of bacon.

    Ingredients for Golden Corn and Potato Chowder

    units in
    USchevron
    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Fresh Corn Kernels, from cobs

    0 ears

    Substitute chevron-down

    Whole Kernel Corn, drained

    0 oz

    Substitute chevron-down

    Low-Sodium Chicken Broth, divided

    cups

    Substitute chevron-down

    Bacon, finely chopped

    slices

    Substitute chevron-down

    Medium Onion, chopped

    each

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Red Potatoes, scrubbed and diced into 1/2-inch pieces

    0 lb

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    Scallions, thinly sliced

    each

    Substitute chevron-down

    How to Make Golden Corn and Potato Chowder

    1. Corn Base Preparation

    Remove the kernels from the ears of corn. Set the kernels and cobs aside. In a blender, combine the canned corn with 2 cups of chicken broth. Puree until the mixture is smooth and creamy.

    2. Render and Reserve Bacon

    In a large Dutch oven, cook the chopped bacon over medium heat until it is crisp, which will take about 8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, and set aside for later.

    3. Sauté Vegetables

    In the remaining bacon fat, cook the chopped onion, fresh corn kernels, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir occasionally until the vegetables have softened and developed a golden-brown color, about 6 to 8 minutes.

    4. Simmer the Chowder

    To the Dutch oven, add the diced red potatoes, the corn puree, the remaining chicken broth, and the reserved corn cobs. Bring the mixture to a boil, then reduce the heat to medium-low. Allow the chowder to simmer until the potatoes are tender, which should take about 15 minutes.

    5. Final Touches

    Remove and discard the corn cobs. Stir in the heavy cream and sliced scallions. Also, add the cooked bacon that was set aside earlier. Adjust the seasoning with additional salt and black pepper to taste.

    Variations

    Flavor Variations

    Southwestern Corn Chowder

    Vegetable Swaps

    Sweet Potato Corn Chowder

    Roasted Corn

    Instead of using fresh or frozen corn, try roasting the corn in the oven or on the grill to caramelize the natural sugars, which will add a smoky sweetness to the chowder.

    Dairy Alternatives

    Coconut Milk Chowder

    Protein Swap

    If the original recipe uses bacon, you might try other smoked or cured meats like diced smoked ham, Andouille sausage, or chorizo. You can also go seafood and add shrimp or clams for a coastal take on the chowder.


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