Potato and Corn Chowder
This Potato Corn Chowder is a thick, hearty, and creamy soup, perfect for those snowy winter nights! Made with smoky bacon, creamy potatoes, and sweet corn, it's guaranteed to warm you up.
- 4 strips bacon
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 tablespoon flour
- 3 cups chicken stock or reduced-sodium broth
- 1 lb. Michigan russet potato, peeled and cubed
- 1 (14-oz.) can cream-style corn
- 1 cup frozen, thawed corn
- 1/3 cup milk
- 2 teaspoons chopped fresh thyme
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground pepper to taste
- Cook bacon in a large saucepan over medium heat until crisp. Remove and drain on paper towels. Pour off all but 1 tablespoon bacon fat.
- Add onion and cook for 5 minutes.
- Add celery and carrots and cook for 5 minutes more.
- Stir in flour and cook for 1 minute.
- Slowly stir in stock, stirring constantly until thickened.
- Add potatoes and bring to a boil.
- Reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
- Stir in cream-style corn, corn, milk, thyme and Worcestershire sauce; cook until heated through.
- Crumble bacon into chowder and season with salt and pepper.
- Ladle into bowls and top with additional crumbled bacon and thyme, if desired.