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5-Ingredient Potato and Corn Chowder

Potato and Corn chowder in a bowl topped with shredded cheese and a dollop of sour cream along side crusty bread
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 6 ounces bacon, diced
  • 4 cups chicken stock
  • 2 (14.75-ounce) cans creamed corn
  • 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 1 bunch green onions, white and green parts, chopped
  • Sea salt
  • Freshly cracked black pepper

For serving (optional)

  • Sour cream
  • Shredded cheddar cheese

Method

  1. In a large pot over medium heat, cook the bacon until crispy, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Discard all but 3 tablespoons of the bacon grease.
  2. Add the chicken stock, creamed corn, potatoes and two-thirds of the green onions to the pot. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender but not mushy, about 15 minutes.
  3. Using an immersion blender, blend about half of the soup until creamy. (Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.) Crumble the bacon and add it to the soup. Cook, stirring often, until warmed through.
  4. Season to taste with salt and pepper. Garnish with the remaining green onions and serve with sour cream and shredded cheese, if desired.