Creamy Potato Corn Chowder
Filled with potato, sweet corn, celery and bacon. This chowder is thick and hearty and will make your belly happy.
Ingredients
- 4 slices bacon, cut into smaller pieces use kitchen shears to make small slices
- 1 medium onion, diced
- 4 small stalks celery, chopped if really big use 2
- 1 tsp minced garlic
- 1 tsp salt
- 1/2 tsp thyme
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 5 cups low sodium chicken broth
- 4 large russet potatoes, peeled and cubed into bite sized pieces
- 3 cups frozen sweet corn
- 3/4 cup whole milk
- 2 tbsp corn starch
- cheddar cheese, green onions and bacon for garnish
Instructions
- In a big soup pot cook bacon until browned. Remove a couple spoonfuls to use as garnish for serving. Add onion and celery and cook until browned. Add garlic, salt, thyme, paprika and pepper. Cook 1 minute.
- Stir in broth, scraping bits from bottom. Add potatoes and corn. Bring to a simmer and reduce heat to medium-low, cover and cook 15-20 minutes until potatoes are tender.
- Mix milk and corn starch together and gradually stir into soup to help thicken. Top with shredded cheese, green onions and more bacon. Enjoy!