I made this soup twice this week. It’s really good, and tonight I’ll serve it with some salad and garlic bread. My husband (who I call the “Soup Monster”) loves all types of soup, so I try to make it twice a week. It’s super easy and it’s great when you can clean out your fridge of some vegetables you haven’t used yet!
The potatoes add a creaminess to the soup already, and I added some whole milk at the end to finish it off and add a little richness (as opposed to higher-fat alternatives such as heavy cream and half-and-half). If you have fresh corn, use it here. I like to simmer the soup with the ears of corn (before blending) because I feel like it will add a slight sweetness to the broth.
Corn and Potato Chowder
serves 6 (1 cup each)
3 slices center-cut bacon
1/2 cup diced yellow onion
2 1/2 cups fresh or frozen corn (if using fresh corn, save the ears)
3 small Yukon white potatoes (3/4 lb), diced
1 tsp fresh thyme
32 oz free-range, low-sodium chicken broth
1 1/2 cups whole milk
Two pinches kosher salt, or to taste
Freshly cracked black pepper
In a Dutch oven, cook the bacon over medium-high heat until crispy. Save the rendered fat and transfer the bacon to a plate. Crumble the bacon when cool to sprinkle on top of the soup when done.
Over medium heat, add the onions and cook in the same Dutch oven. Saute until translucent and then add the potatoes, corn, thyme, ears of corn (if using – this adds a sweetness to the broth), and chicken broth. Bring to a full simmer on medium-high heat, then to medium-low heat for 20 minutes, until the potatoes are tender. Add whole milk and stir to combine all ingredients. Remove the ears of corn and throw away. Cool the soup before blending the soup in a blender. Try to blend the potatoes and leave as much of the corn as possible. Add salt to taste.
To serve, sprinkle reserved bacon bits over soup, and top with freshly cracked black pepper.
Nutrition facts per serving (1 serving = 1 cup): 182 calories, 5.3 grams fat, 28.3 grams carbohydrates, 7.6 grams protein