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Potato and Corn Soup » Simple and Healthy Recipe! ✅

East Potato Corn Soup It is a thick, hearty, creamy and flavorful soup. It’s made with smoked bacon, creamy potatoes, and sweet corn.

Summary

  1. Ingredients needed:
  2. How to make potato and corn soup
  3. Corn and Potato Soup FAQs
  4. variations
  5. service tips
  6. More corn soup recipes that you will love
  7. Potato and corn soup recipe

Is there anything better than a comfortable and cozy bowl of choclo soup? I do not think so.

This Potato Corn Chowder is one of my favorite corn chowder recipes. This 30-minute recipe is packed with fluffy potatoes, delicious dressings, and bacon. It’s rich, hearty, creamy, thick and delicious. A dinner that everyone will like!

We like to serve it with some of my mom’s homemade sandwiches or homemade breadsticks and a jar of garlic butter.

Looking for another way to enjoy potato and corn chowder? Try my Instant Pot Potato and Corn Chowder!

Ingredients needed:

  • Bacon: you will need 2 slices of diced bacon. I don’t recommend turkey bacon because we need the fat to cook the vegetables.
  • Aromatic: we are creating a delicious aromatic base with chopped onion, celery and garlic.
  • Condiments: a simple mix of salt, dried thyme, and black pepper gives corn and potato soup the flavor it needs.
  • Chicken soup: As always, I like to use low sodium chicken broth so I can control the saltiness of the soup. If you only have regular broth, reduce the salt accordingly.
  • Potatoes: any variety of potato will work. Just cube them evenly so they cook at the same speed.
  • Corn: fresh or frozen corn will work.
  • Milk or cream: the higher the fat content, the creamier and richer the soup will be. I recommend a higher fat milk because there is less chance of it coagulating.
  • Cornstarch: cornstarch is mixed with milk or cream to form a porridge that helps thicken the soup.
  • Serve: Garnish your potato soup with your favorite cheese, chopped green onions, and a sprinkle of crispy bacon.

How to make potato and corn soup

This classic soup is ready in just over 30 minutes!

  1. Brown the pancetta and herbs: In a large pot, cook the bacon until golden brown. Add onion and celery and cook until onion is golden, then add garlic and seasonings. Cook for 1 minute.
  2. Add the vegetables and broth: Pour in the broth, then add the potatoes and corn. Cook and cook until the potatoes are tender, then turn the heat down to low.
  3. Finish and serve: In a small bowl, whisk together the milk/cream and cornstarch, then slowly whisk into the soup until thick. Serve and enjoy.

Cook bacon until crisp. Fry the vegetables in the bacon fat. Add the broth, potatoes and corn and cook until tender.

Corn and Potato Soup FAQs

How long does it take to cook the potatoes in the soup?

It usually only takes 15-20 minutes for the potatoes in my Potato Corn Chowder to cook all the way through. However, this depends on the size of the potato cubes, so be sure to check for tenderness before serving.

How does corn chowder thicken?

Corn chowder is thickened with a mixture of milk or cream and cornstarch. This batter is whisked into the soup to create a thicker, creamier texture. You can also remove some of the soup and blend it to thicken if you prefer.

Can it be made in crockpot?

Totally! I love making soups in the crock pot because they can cook all day and you don’t have to watch the kids. To make corn chowder in the slow cooker, cook the bacon in a skillet, then add the onion, celery, and spices. Pour it into the crock pot, add the potatoes, corn and broth and simmer for 6-8 hours or 3-4 hours max. Thicken with milk or cream and cornstarch, then serve.

How to store:

I do not recommend freezing this soup due to the dairy and potatoes. If you wish, know that the potatoes will take on a different texture and the milk may separate. Leftover corn and potato soup will last in an airtight container in the fridge for 4-5 days. To reheat, heat on stovetop until hot.

variations

  • Add more vegetables. You can easily add additional vegetables if that’s your style. Just make sure they’re the right size so they cook at the same time as the potatoes. You don’t want to end up with soggy vegetables.
  • Make it more interesting. Give your soup a fiery touch with a sprinkle of cayenne pepper or chili flakes.
  • Make vegetarian corn chowder. Just leave the bacon out and use the vegetable broth!
  • Add more meat. Try the cooked and crumbled sausage or the chicken breast. You can add the chicken directly to the soup and it will cook over low heat. Simply remove and slice before serving!
  • Make it creamier. Make your soup a little thicker by scooping some out of the pot, mixing it up, then adding it back in. Blended potatoes will give it a deliciously creamy texture.

service tips

This Potato Corn Chowder is a hearty and delicious meal on its own. However, it would also be great served with a piece of crusty bread or a slice of garlic bread, a bunch of roasted vegetables, or as a side dish alongside baked chicken or pan-fried pork chops.

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Potato Corn Soup

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  • 2 slices of bacon cut into thick cubes
  • 1 medium onion, chopped
  • 1 celery stalk, sliced
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 3 cups low-sodium chicken broth
  • 4 medium potatoes, diced
  • 3 cups fresh or frozen corn
  • 3/4 cup whole milk or cream
  • 2 tablespoons cornstarch
  • cheese, green onions, bacon bits to taste to serve
  • In a large saucepan over medium-high heat, cook bacon until browned.
  • Add onion and celery, cook and stir until onion begins to brown. Add the garlic, salt, thyme, and pepper and cook for 1 minute.
  • Add the broth, scraping the bottom of the pan to remove any brown bits.
  • Add the potatoes and corn. Stir, bring to a boil and reduce heat to medium.
  • Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to a minimum.
  • Combine the milk and cornstarch and gradually mix into the soup mix, a little at a time, until slightly thickened.
  • Serve to taste.

Serving Size: 287 grams | Calories: 281cal | Carbs: 46g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 548mg | Potassium: 1023mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290 IU | Vitamin C: 18.2mg | Calcium: 63mg | Iron: 1.8mg

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