Comforting potato corn chowder with fresh sweet corn, bacon, and creamy potatoes. It comes together very easily with minimal prep.
- 2 Tbsp. butter
- 3 slices bacon, chopped
- 1/2 medium onion, chopped, about 3/4 cup
- 2 celery ribs, chopped, about 3/4 cup
- 1 medium carrot, chopped, about 3/4
- 2 garlic cloves, minced
- 1/4 tsp. dried thyme
- 1/4 cup all-purpose flour
- 1 lb. Yukon gold potatoes, diced into 3/4 -inch cubes (feel free to keep skin on)
- 4 cups chicken broth
- 3 cups fresh corn, cut from about 3 ears of corn
- 1 cup half and half
- Kosher salt and fresh black pepper
- Fresh minced parsley, to garnish, optional
- In a large heavy-duty bottom dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to crisp up, about 4-5 minutes.
- Add onion, celery, and carrots. Cook until vegetables begin to soften, stirring occasionally, about 5-7 minutes.
- Stir in garlic and thyme. Cook until fragrant, about 30 seconds, while stirring constantly. Sprinkle flour over the vegetables and cook, stirring frequently, for 1 minute.
- Add potatoes and chicken broth. Season with salt and pepper, to taste. Bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 15 minutes, while stirring occasionally and making sure to scrape the bottom of the pan.
- Add corn and continue to simmer, uncovered, for an additional 10 minutes or until the potatoes and corn are tender.
- Stir in half and half and cook just until warmed through, about 1-2 minutes. Do not boil or it will curdle. Taste for salt and pepper. Serve garnished with parsley, if desired.
- Storage: Leftovers can be refrigerated in an airtight container for 3-4 days. This chowder does not freeze well since it has potatoes and half and half. If you do freeze it, the texture will change upon reheating and the broth will not be as creamy.
- Substitutions: See post for all substitutions, including on how to make this chowder vegan friendly.
Keywords: summer soup, corn chowder, weeknight friendly