This filling and easy potato corn chowder is just right for cold nights!
Are you a chowder person? I sure am. I love creamy soups like clam and potato chowder, so this recipe is one of my favorites. The creaminess comes from butter and the potatoes, so this recipe doesn’t need to contain heavy cream.
If you like your food spicy like I do, you can add in diced jalapeños. If you want more protein, try stirring in diced ham or sausage. Of course, serving with bread for dunking is highly recommended!
- 3 tablespoons butter
- 1 sweet onion diced
- 4 ribs celery diced
- 2 slices bacon diced
- 3 tablespoons flour
- 4 cups chicken broth
- 1 1/2 pounds russet potatoes peeled and diced into 1/2” cubes
- 1/2 teaspoon dried dill
- 1/2 teaspoon kosher salt
- 4 grinds black pepper or to taste
- 15 ounce can sweet corn drained
- 15 ounce can creamed corn
- 1 tablespoon white wine or rice vinegar
- 1 cup milk
- 1 cup shredded Mexican or cheddar cheese 2% milk cheese works fine
- additional salt and pepper to taste
Melt butter in a stockpot or dutch oven over medium heat. Add onion, celery, and bacon, and saute until vegetables are tender, about 7 minutes.
Stir in flour to coat onion mixture. Add chicken broth about 1/2 cup at a time, stirring until smooth before adding more. (If you add it all at once, you will end up with lumps, so don’t get in a hurry. This step will take 3-5 minutes.)
Add potatoes, dill, salt, and pepper, and bring to a low boil. Cook 10-15 minutes until potatoes are tender.
Using a potato masher, mash about half of the potatoes or as much as you would like to get your desired texture.
Stir in corn, vinegar, and milk and return to simmer. Reduce heat to low, and stir in cheese, stirring until thoroughly melted. Add salt and pepper to taste.
To make this a vegetarian recipe, omit the bacon and substitute vegetarian broth for the chicken broth.
- Prep Time: 5
- Cook Time: 35
- Category: Main
- Cuisine: Soup
If you’d like more hearty soups to try, here are a couple ideas for you: