Potato Corn Chowder
Servings: 8 Servings
Ingredients
- ½ pound thick cut bacon uncooked and diced
- 1 large white onion diced
- 1 large carrot diced
- 1 celery rib diced
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 1 pound gold potatoes peeled and cut into ½ inch cubes
- 4 cups low-sodium chicken broth
- 30 ounces sweet corn kernels two (15 ounce cans), drained
- 1 cup half and half
- 1 tablespoon honey
Instructions
- Add the bacon to a soup pan or Dutch oven and cook until it reaches the desired doneness. Remove to a paper towel lined, and drain all but 2 to 3 tablespoons of grease.½ pound thick cut bacon
- To the pan, add the onions, carrots, and celery. Cook for 5 to 7 minutes until the vegetables begin to soften then add the garlic. Cook for an additional 30 seconds then sprinkle with flour, salt, pepper, and paprika.1 large white onion, 1 large carrot, 1 celery rib, 3 garlic cloves, ¼ cup all-purpose flour, 2 teaspoons salt, ½ teaspoon ground black pepper, ½ teaspoon smoked paprika
- Continue cooking for 2 to 3 minutes to remove any raw flour flavor. Add the potatoes and pour in the broth. Bring to a boil then reduce to a simmer. Cover and cook for 10 to 15 minutes over medium heat.1 pound gold potatoes, 4 cups low-sodium chicken broth
- After 10 to 15 minutes, remove the lid and add the corn. Continue cooking for an additional 8 to 10 minutes until the corn is heated through and the potatoes are tender.30 ounces sweet corn kernels
- Turn off the heat and use an immersion blender to blend up the soup to desired consistency making sure to leave some pieces of corn and potatoes for texture.
- Pour in the half and half and drizzle in honey. Add most of the bacon back to the chowder, but save a little for garnish. Serve warm with a sprinkle of bacon and chives!1 cup half and half, 1 tablespoon honey
- See post for tips, FAQs, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of chowder. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
Nutrition Facts
Potato Corn Chowder
Serving Size
1 cup
Amount per Serving
Calories
325
% Daily Value*
Fat
17
g
26
%
Saturated Fat
6
g
38
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
29
mg
10
%
Sodium
1051
mg
46
%
Potassium
637
mg
18
%
Carbohydrates
36
g
12
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
11
g
22
%
Vitamin A
1505
IU
30
%
Vitamin C
15
mg
18
%
Calcium
58
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
