This recipe has been recently updated with better info, new pictures, and ingredients on 5/27/2020. There are also a lot of hacks out there for getting the corn off the kernel. Just use whichever method works best. My favorite one is the bundt pan trick. Just place the corn on the cobb with the husks removed in the center of the bundt pan and let the corn kernels fall into the inside of the pan. Super easy and the bundt pan catches any messes.
Ingredients List:
If you are wondering why I chose a certain ingredient or looking for substitution ideas check this area out! Corn: Go to the farmer’s market and get some fresh corn on the cobb for this or any corn cobb at the grocery store will be just fine as well. Butter: Can sub equal parts bacon fat instead of butter for more flavor. Bacon and Onion: The smell of bacon and onion cooking on a stove together is magical to me. Will add lots of flavor to your soup. All-Purpose Flour: Helps thicken the chowder Potatoes - Yukon Golds have a yellow hue to them which goes perfectly with the corn. Milk - Use any low-fat milk. A dairy-free alternative would be unsweetened almond milk.
How to Make Potato and Corn Chowder
Cook the bacon and onions: In a large pot over medium heat, melt the butter. Add the bacon and onions and cook for up to 8 minutes. Stirring frequently. Thicken chowder: Sprinkle the flour over the top of the bacon and onions and continue cooking for 1 to 2 minutes. Pour in water slowly and continue stirring. Add the corn and potatoes: Bring the pot to a low simmer and add the corn kernels and potatoes. Boil: Reduce the heat and let simmer on low for 15 to 20 minutes. Remove the bay leaf, and use an immersion blender to blend the soup. Or, take out half of the chowder and puree it, in a blender.
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Instant Pot Ham and Potato Soup Instant Pot Broccoli Cheddar Soup Chicken Pot Pie Soup Gazpacho Soup Weight Watcher’s Cheeseburger Soup *If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it. ¼ teaspoon of dried thyme Thicken chowder: Sprinkle the flour over the top of the bacon and onions and continue cooking for 1 to 2 minutes. Season with salt and pepper to taste, then pour in water slowly and continue stirring. Add thyme. Add the corn kernels, garlic, and potatoes. Bring the pot to a low simmer. Reduce the heat and let simmer on low for 15 to 20 minutes. Blend: Use an immersion blender to blend the soup. If you do not have a hand held blender a food processor or blender may be used to puree the soup.
