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Simple Recipes for Every Day

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 oz bacon, diced, fat reserved
  • 4 cups chicken stock
  • 2 (14.5 oz) cans creamed corn
  • 2 lbs waxy yellow potatoes, 1-inch cubed
  • 1 bunch green onions, chopped
  • Salt and freshly cracked pepper, to taste

Serving Suggestions, optional

  • Sour cream, optional
  • Shredded cheese, optional

Method

  1. In a large pot set over medium heat, cook the bacon, until crispy, about 8 minutes. Using a slotted spoon, remove the bacon from the pan onto a paper towel lined plate. Discard all but 3 tablespoons of the bacon grease from the pot.
  2. Add the chicken stock, creamed corn, potatoes and 2/3 of the green onions to the pot. Bring to a simmer over high heat. Then reduce the heat to medium low and continue to simmer until the potatoes are tender but not mushy. About 15 minutes.
  3. Using an immersion blender, blend about 1/2 of the soup until nice and creamy. Alternatively you can transfer 1/2 of the soup to a blender, let cool slightly before blending smooth. Add the pureed soup back to the pot and stir to combine.
  4. Crumble the bacon and add it to the soup, stir until warmed through. Season with salt and pepper to taste. Garnish with remaining green onions and any other desired toppings such as sour cream or shredded cheese of choice.