Easy Potato Corn Chowder Recipe | Creamy & Cozy

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth can reduce sodium.

Chop the onion using a food chopper or knife, cutting it in half to peel more easily.

Dice one rib of celery into small pieces instead of slicing.

Peel and dice two small carrots into bite-sized pieces.

Peel and dice russet potatoes, demonstrating both food chopper and knife methods.

Heat a regular stock pot on medium high and fry two pieces of bacon until crispy, letting it sit to achieve a nice texture.

Remove the bacon from the pot but leave the bacon grease.

Sauté the chopped onion, celery, and carrots in the bacon grease for 5 to 7 minutes until softened.

Stir in 1 tbsp of minced garlic and cook for about 1 minute until fragrant.

Add 3 cups of chicken broth, scraping the bottom of the pot to incorporate the brown bits for flavor.

Chop the cooked bacon coarsely and add it back to the pot along with the diced potatoes and corn.

Stir in 1 tsp of salt, 1/2 tsp of paprika, 1/2 tsp of black pepper, and 1/4 tsp of thyme leaves.

Let the soup come to a boil, then cover with a lid and reduce heat to medium low to simmer for 15 to 20 minutes.

Whisk together 1 cup of heavy cream with 1-2 tbsp of cornstarch in a separate bowl.

Check the tenderness of the potatoes and carrots, then pour the cream mixture into the pot and stir.

Let the chowder cook on low heat until thickened and ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens