Potato and Corn Chowder

There was a time that whenever I heard the word “chowder”, all that came to mind was seafood…fish, clams, scallops and shrimp. But this mouthwatering recipe for easy Potato and Corn Chowder is going to go down in chowder history…trust me.

Make something amazing today…

Prepare this easy, delectable chowder for dinner tonight for an amazing meal and rave reviews. There will be enough to feed 4 hungry appetites and is so delicious, there will be no leftovers.  If it’s just the two of you…you’ve got plenty for tomorrow.

This recipe makes 8 generous servings filling your Dutch oven and you’ve got a delicious hot meal for friends after a round of golf or a day of hiking in the fall.  And, if it’s just the two of you, there will be plenty of leftovers for tomorrow or even freeze some for next week.

potato-corn-chowder

Ingredients

  • 4 Chicken bouillon cubes
  • 1 Cup hot water
  • 2 Tsp Better Than Bouillon roasted chicken base (this can be found where you buy regular bouillon cubes) Get this…trust me!
  • 8 – 10 bacon strips
  • 1 Cup chopped red or green bell pepper
  • 2 Cups chopped Vidalia onion (my favorite)
  • 1/4 to 1/2 Cup flour
  • 3 Cups half n half
  • 2 Cups fresh or frozen whole kernel corn
  • 2 Cans(14 3/4oz each) cream style corn
  • 3 -5 Small to medium size red potatoes, cut in bite size cubes with the skin left on.

⇒ Red potatoes stay firmer and won’t “break down” like Yukon Gold. Plus the red skin adds color.

  • 1 3/4 Tsps Lawry’s seasoned salt
  • 1/4 Tsp salt
  • 1/2 Tsp white pepper
  • 1/2 Tsp dried basil

Directions

  • Dissolve the bouillon in the hot water and set aside.
  • In a Dutch oven over medium heat, melt 2 tablespoons butter with 2 tablespoons olive oil.
  • Sauté the onion until soft and add the pepper.  Cook until tender.
  • Add the flour, stir and cook for 2 minutes.
  • Gradually stir in the half n half, dissolved chicken bouillon and the Better Than Bouillon.
  • Add the seasonings and cubed potatoes.  Continue to cook on medium heat stirring often until thickened. Check the potatoes….you don’t want them to be soft and mushy.

Did you know… red potatoes have fantastic health benefits. They’re loaded with vitamin C, B6 and more potassium than a banana. They are naturally fat-free and contain no sodium or cholesterol. Red potatoes are a great source of fiber so leave the skins on as that’s where the majority of fiber is. To get the maximum B6, bake or roast your potatoes.

Be careful and don’t leave the chowder unattended to or it may burn on the bottom.  Keep stirring…the big key is to never turn the heat above medium.

  • Check the potatoes. You’ll want them tender but firm. Add the cream style corn, the whole kernel corn and reduce the heat to low. Cook on low for about 15 minutes and dinner is ready to serve.

Did you know… corn is a nutritious vegetable. It has fiber (aiding in digestion), folate (very important for young women in child bearing years), thiamin, vitamin C and magnesium

Meanwhile, while the chowder is cooking…

  • Place a rack on a cookie sheet covered with aluminum foil and spray it with non-stick cooking spray.
  • Lay the bacon strips on the rack and bake at 400 degrees until perfectly crisp. Keep an eye on them so they don’t overcook.  Transfer the bacon to paper towels, blot and then crumble into a small bowl.

To serve, ladle the chowder into individual soup or chowder bowls and top with a little mound of crumbled bacon.

To really make this meal complete, serve the chowder with garlic bread.  For the best ever recipe for Homemade Garlic Bread, click here for mine or check it out under “Sides” in the drop menu.

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As always, I look forward to your comments and feedback. How would you rate this chowder? I hope you love it as much as I do and if you do, please like and share with others.


                                                    

14 comments to Potato and Corn Chowder

  • Tyler Redlev

    This looks DELICIOUS!! Potato is one of my favorite meals and corn in the dishes definitely add more taste to them.

    I especially like soups and I can drink them all day long. This recipe is one of which I will definitely check out! I know that in general, it’s not harmful to consume potato but I still wonder how much calories are in it.

    • Karen

      Tyler,

      Thanks for visiting and leaving your comments. I do hope you’ll make this chowder and let me know how you like it….I know you will! Regarding potatoes…re-read the recipe where I discuss the health benefits of red potatoes and you’ll be glad you added them. Let me know how you like it.

  • belrif

    Thanks for the wonderful recipe. I need something to make for my family when i`m having a long day. I have been thinking of more recipes and my family and I love corn. I`ve never thought of potato and corn chowder. Sounds great I can not wait to try this. Do you know any other recipes?

    • Karen

      Hi, Belrif…If you’re looking for lots of new and delicious recipes to prepare for your family, just check out the rest of my site. The recipes are easy and relatively quick so you won’t waste hours in the kitchen.

      Also, check out my blogs. Enjoy several informative and interesting articles on all sorts of topics. Let me know what you like and if there’s a particular dish you’d like to know how to prepare…just let me know and I’ll help you with the recipe.

  • Samantha

    Thanks for sharing this.
    Of course, I like corn but even more, I like little raw corns that when boiled it more taste. Anyway, I think this meal also more taste and nutrition. If mixed with potatoes the chowder would be delicious. Actually, I also like to eat such meals for my dinner. Thanks for sharing

  • Daniella

    Hi Karen,

    Wow, what an excellent recipe!

    I love corn, in fact, the whole family love corn chowder and to be honest, I have never tasted a soup made with corn and potatoes so far. I will try this recipe this weekend, and I’ll tell you how it goes. I can’t wait to eat this delicious soup:)
    My husband is on a diet, so I would like to know if this soup is caloric?

    Thank you for this fantastic recipe!

    • Karen

      Hi, Daniella…thanks so much for visiting and leaving your thoughts and comments. Typically, chowder is about 200-250 calories in a 2 cup serving which isn’t bad at all.  You can lighten it up a bit by cutting back on the Half n Half and adding more chicken bouillon. Then you could omit the flour and use an immersion blender to mash the potatoes making it thicker and creamier.

      With your husband on a diet, you could also throw in some zucchini or summer squash and celery. And you could always leave out the bacon, but I wouldn’t haha

      In any event…try my recipe first and then tweak it to make it your own. Let me know how you and your husband like it.

  • Alejandra

    Thanks for sharing a good recipe to make a potato and corn chowder, two of my favorite vegetables!
    Summer is here now and there is such good fresh corn now, it’s always fun to have a different recipe to try and make for a weekend dinner with the family.
    I’m sure it will come one of my favorites.

    • Karen

      Greetings, Alejandra…thank you for stopping in and leaving your comments. It’s still a bit early here in New England for our own corn to be harvested. We have to rely on fresh corn shipped from warmer states for another month before we can enjoy corn picked the same day we buy it. Growing up, my folks grew sweet, butter & sugar corn in our family garden. When ripe, we would husk it, remove the corn from the cobs and freeze enough dinner portions to enjoy all winter. Delicious!

  • Jennifer Etter

    I am so excited to try this recipe! My husband loves corn chowder and I really like the idea of adding potato to it to give it a little more body. Thanks also for the suggestion of “better than bouillon” is this a product you use in other soup recipes as well? I haven’t heard of it… Either way thanks so much for sharing!

    • Karen

      Hi, Jennifer…thanks for visiting and leaving your thoughts. Yes, I use Better than Bouillon in any recipe that calls for broth or stock and it’s not only chicken, but turkey and vegetable as well. Good luck with your chowder and let me know how your husband likes my recipe.

  • Kendrick

    I bet this tastes really good! It looks super easy to prepare as well. Sometimes when I get home and cook, it takes me forever to get everything together. I might surprise someone with this recipe and I will tell them I got it from here! Was this recipe passed down to you?

    • Karen

      Kendrick, Thanks for reading & leaving your comments. No, this recipe wasn’t passed down. My husband ordered corn chowder in a restaurant one day; I tried it and loved it. Ever since, I’ve been trying to come up with a recipe like it and after many tweaks, this is it. I have a recipe on my site for Seafood Chowder that you will absolutely love-if you love seafood. I hope you’ll check it out and let me know.

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