Creamy Potato and Corn Chowder
Crisp bacon and minced chives garnish this comforting creamy potato and corn chowder recipe, a New England classic. If it’s not the season for fresh corn cut off the cob, use high-quality frozen corn.
For a lighter version of this dish, try our summer corn chowder recipe.
- 3 slices (about 4 oounces total) thick-cut applewood-smoked bacon, chopped
- 1 yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 3 pounds Yukon gold potatoes, in 1/2-inch pieces
- 5 cups low-sodium vegetable or chicken broth
- Kosher salt
- 2 cups corn kernels, fresh or thawed frozen
- 1 cup heavy cream
- 1/4 cup minced fresh chives
1In a Dutch oven or heavy pot over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off all but 1 to 2 tablespoons of the fat, if necessary, and return the pan to medium-high heat.
2Add the onion and celery and cook, stirring, until softened, about 8 minutes. Add the potatoes, broth, and 1 teaspoon salt; stir to mix well. Bring to a boil, partially cover, reduce the heat to low, and simmer until the potatoes are tender, about 20 minutes. Add the corn, stir, then partially cover and simmer for another 15 minutes.
3Stir in the cream, and let the soup warm over medium-low heat. Taste and adjust the seasoning with salt and pepper.
4Serve, garnished with the bacon and chives.
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