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SideChef
Recipes
Appetizers
Loaded Potato Corn Chowder
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16 INGREDIENTS • 8 STEPS • 30MINS

Loaded Potato Corn Chowder

Recipe
5.0
7 ratings
Nothing says fall better than a big bowl of thick veggie-loaded chowder. Warm-up your day with this Loaded Potato Corn Chowder. This delicious combination of celery, potato, corn, and onion is so rich and full of good stuff! It also reheats well, making it perfect for busy weeks, hectic schedules, and meal preppers.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Nothing says fall better than a big bowl of thick veggie-loaded chowder. Warm-up your day with this Loaded Potato Corn Chowder. This delicious combination of celery, potato, corn, and onion is so rich and full of good stuff! It also reheats well, making it perfect for busy weeks, hectic schedules, and meal preppers.
30MINS
Total Time
$1.49
Cost Per Serving
Ingredients
Servings
6
us / metric
Olive Oil
2 Tbsp
Olive Oil
Russet Potato
1.5 lb
Russet Potatoes
Onion
1
Medium Onion, diced
Garlic
3 cloves
Garlic, minced
Celery
3 stalks
Celery, sliced
Whole Kernel Corn
1 can
Whole Kernel Corn, drained
All-Purpose Flour
2 Tbsp
All-Purpose Flour
Vegetable Broth
2 cups
Vegetable Broth
or Chicken Broth
Milk
2 cups
Milk
Distilled White Vinegar
1 Tbsp
Distilled White Vinegar
Bacon
4 slices
Bacon
plus more to taste
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Toppings
Sour Cream
to taste
Sour Cream
Scallion
to taste
Scallions
Shredded Cheddar Cheese
to taste
Shredded Cheddar Cheese
Nutrition Per Serving
VIEW ALL
Calories
274
Fat
10.7 g
Protein
8.9 g
Carbs
37.3 g
Love This Recipe?
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Loaded Potato Corn Chowder
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

To make sure this soup is done in 30 minutes, be sure to cut your potatoes into small dice so that they cook quickly.

To make this vegan, simply omit the bacon and use plant-based milk and sour cream.

Keeps in an airtight container for 4-5 days. Reheat in the microwave with a small splash of vinegar (1/4 tsp) or lemon juice to brighten the flavor.
Cooking InstructionsHide images
step 1
Cut the Russet Potatoes (1.5 lb) into small dice. This will help them cook more quickly.
step 2
In a large saucepan over medium-high heat, add Olive Oil (2 Tbsp). Add Onion (1) and Garlic (3 cloves) and cook for 1 minute, until fragrant.
step 3
Add the potatoes, Whole Kernel Corn (1 can), and Celery (3 stalks). Season with Salt (to taste) and Ground Black Pepper (to taste) and cook for 2 more minutes.
step 4
Add the All-Purpose Flour (2 Tbsp) and stir until it completely coats the veggies.
step 5
Add Milk (2 cups) and Vegetable Broth (2 cups) and bring to a boil. Keep heat at a simmer and cook for 20-25 minutes, until the potatoes are soft.
step 6
While the soup cooks, add Bacon (4 slices) to a cold frying pan. Cook over medium-high heat until the bacon is cooked to your liking. Let cool, then roughly chop. Set aside some for garnish if desired.
step 7
Once the potatoes are soft, mash some of them in the soup to thicken. Stir in the chopped bacon, and Distilled White Vinegar (1 Tbsp). Season to taste with Salt (to taste) and Ground Black Pepper (to taste).
step 8
Serve your Loaded Potato Corn Chowder in bowls, topped with Sour Cream (to taste), Scallions (to taste), Shredded Cheddar Cheese (to taste), and reserved bacon.
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Tags
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Appetizers
American
Comfort Food
Lunch
Shellfish-Free
Dinner
Fall
Potatoes
Game Day
Labor Day
Vegetables
Thanksgiving
Soups & Stews
Winter
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