Potato Corn Chowder

Stovetop Potato Corn Chowder is a hearty and comforting soup that combines tender potatoes, sweet corn, and savory broth in a creamy base. It's easy to make on the stovetop, perfect for a cozy weeknight dinner or a satisfying lunch. This chowder offers a delightful blend of flavors and textures, making it a family favorite.

5 from 1 vote

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Course: Soup

Cuisine: American

Diet: Low Lactose

Prep Time: 5

Cook Time: 7 20

Total Time: 7 25

Servings: servings

Calories: 296kcal

Author: Michelle

Ingredients

6 slices bacon chopped
2 carrots diced
2 ribs celery diced
1 onion diced
1/3 cup flour
3 cups potatoes diced
4 cups chicken stock
1/2 teaspoon Worcestershire
1 cup milk
3 cups frozen sweet corn

Instructions

Cook up your bacon in a pan. Start your bacon in a cold pan, and cook until it’s starting to crisp up, then remove the bacon – but leave the grease – and set it aside until you’re ready to serve.
6 slices bacon
Add the diced carrot and celery to the hot pan with the bacon grease. Cook for five minutes or so. Add the onion and continue to cook another ten minutes or so until the carrots and celery start to carmelize a bit, stirring periodically.
2 carrots, 2 ribs celery, 1 onion
Add the flour, and stir until it’s coated everything. Cook with the flour for two to three minutes to cook out the raw taste of the flour.
1/3 cup flour
Add the four cups of chicken stock to your crock pot. Add the diced potatoes. Add the veggies from the pan and stir to combine. Add the Worcestershire sauce, and cover the crock pot. Cook on low for six hours or high for three to four hours.
3 cups potatoes, 4 cups chicken stock, 1/2 teaspoon Worcestershire
Then add the milk, and stir. Cover the crock pot again and cook for another half hour to hour. Puree some or all of the soup to help it thicken further. I use my immersion blender in the crock pot. If you don’t have one, you can use your standard blender.
1 cup milk
Once it’s pureed, add the corn. Let the soup come to temperature again and serve with the bacon strewn atop the chowder in bowls.
3 cups frozen sweet corn

Equipment

6 Quart Crock Pot

Chef's Knife

Bamboo Cutting Board

Notes

I used rice milk to make this dairy-free but you can use whatever milk you have in hand.
Red or fingerling and russet potatoes work fine in this so if you have them, use them.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.