Corn And Potato Chowder(Yields 8 To 10 Servings)
Creamy corn and potato chowder offers comforting flavors with tender potatoes, sweet corn, and smoky bacon, perfect for cozy family dinners or casual gatherings.
Ingredients
Instructions
- Cut bacon into small pieces.
- Combine bacon and chopped onion in a 4-quart casserole.
- Cook on High for 9 to 11 minutes or until bacon is cooked and onion is tender.
- Stir halfway through cooking time.
- Drain bacon and onion mixture.
Tips & Substitutions
For a smoky flavor, try adding smoked paprika or using pancetta instead of bacon. If you prefer a vegetarian version, omit the bacon and use vegetable broth instead of water. You can also add diced carrots or celery for extra texture. To thicken the chowder, blend a portion of it with an immersion blender before serving.
Serving Suggestions
Serve the chowder hot, garnished with chopped chives or parsley for a fresh touch. It pairs beautifully with a side of Crusty Bread or a simple salad like Cauliflower And Spinach Salad. For a heartier meal, consider serving it alongside Pork Chops With Apple Rings for a satisfying dinner.
Storage & Reheating
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. If the chowder thickens too much, add a little milk or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Potato Chowder(Yields 8 To 10 Servings) contains roughly 795 calories, with 21g protein, 189g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (435% of the Daily Value), protein (42% of the Daily Value), and iron (40% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 669mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn in this recipe. Just add it directly to the pot along with the potatoes, and it will cook down beautifully. Make sure to adjust the cooking time slightly if necessary, as frozen corn may take a little longer to heat through.
How can I make this chowder spicier?
To add some heat to your chowder, consider incorporating diced jalapeños or a pinch of cayenne pepper while cooking. You could also stir in some hot sauce just before serving for an extra kick. Adjust the spice level to your preference for a personalized touch.
Can I make this chowder in advance?
Absolutely! This chowder can be made a day ahead of time, which allows the flavors to meld beautifully. Just store it in the refrigerator and reheat when ready to serve. Keep in mind that it may thicken as it sits, so you might need to add a bit of milk or water while reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).