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.
Total Time
30min
5.0
10 Ratings
Author: SideChef
Servings:
6
Ingredients
•
2
Tbsp
Olive Oil
•
1.5
lb
Russet Potatoes
•
1
Medium
Onion
, diced
•
3
cloves
Garlic
, minced
•
3
stalks
Celery
, sliced
•
1
can
Whole Kernel Corn
, drained
•
2
Tbsp
All-Purpose Flour
•
2
cups
Vegetable Broth
or Chicken Broth
•
2
cups
Milk
•
1
Tbsp
Distilled White Vinegar
•
4
slices
Bacon
•
to taste
Salt
•
to taste
Ground Black Pepper
Toppings
•
to taste
Sour Cream
•
to taste
Scallions
•
to taste
Shredded Cheddar Cheese
Cooking Instructions
1.
Cut the Russet Potatoes (1.5 lb) into small dice. This will help them cook more quickly.
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.
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.
4.
Add the All-Purpose Flour (2 Tbsp) and stir until it completely coats the veggies.
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.
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.
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).
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.
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.
Nutrition Per Serving
CALORIES
274
FAT
10.7 g
PROTEIN
8.9 g
CARBS
37.3 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
