Best 20 Potato And Corn Chowder Recipes

POTATO, BACON, AND CORN CHOWDER

Steps:

• Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
• Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

CHEESY POTATO AND CORN CHOWDER

Steps:

• In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
• Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
• Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

SWEET POTATO AND CORN CHOWDER

Steps:

• In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
• In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
• Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
• Plate into individual bowls and garnish with the crispy bacon and chives.

EASY POTATO AND CORN CHOWDER - CROCK POT

Steps:

• Mix all ingredients together in crock pot and cook for 6-8 hours on low.
• Serving Suggestion: Top bowls of chowder with a little extra crumbled bacon and a little shredded cheese. Yum!

EASIEST CORN AND POTATO CHOWDER

Steps:

• Stir cream-style corn, potato soup, and water together in a saucepan over medium heat; add diced ham and green onion. Cook soup mixture, stirring occasionally, until completely hot, about 5 minutes. Remove soup from heat. Stir parsley through the soup; season with salt and black pepper.

CORN, MUSHROOM, AND POTATO CHOWDER (VEGAN)

Steps:

• Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
• Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
• Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
• Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
• Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
• Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.

CORN AND POTATO CHOWDER

Steps:

• Render bacon in a skillet and set aside.
• In a stockpot add the water, onion, celery and potatoes. If desired, add 2 chopped carrots. Boil until tender. Add the non-dairy creamer, stirring constantly. Add the corn, onion powder, chicken soup base, salt, pepper and cooked bacon.
• Bring mixture to a boil. Whisk together the flour and the 1 cup water and slowly add this mixture, stirring constantly. Cook over medium heat until slightly thickened. Ladle into bowls and serve.

CLEAN-EATING POTATO AND CORN CHOWDER

Steps:

• Heat olive oil in a Dutch oven over medium heat. Stir in onion and celery; cook until translucent and soft, 5 to 7 minutes. Add potatoes, cover, and cook until beginning to soften, about 5 minutes. Stir in corn, bouillon, marjoram, parsley, a generous amount of salt, and pepper; cover and cook until corn is warmed through, about 2 minutes. Stir in flour; cover and cook 2 minutes more.
• Stir almond milk and chicken stock into vegetable mixture; cover and bring to a boil. Lower heat and simmer until potatoes are tender and soup is thickened, 15 to 20 minutes. Remove from heat and cool slightly, about 5 minutes.

SWEET POTATO, HAM AND CORN CHOWDER

Steps:

• In a large saucepan, saute garlic in oil for 1 minute. Add broth, corn, sweet potatoes, red pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in ham and onions. Remove from the heat. , In a bowl, combine cornstarch and yogurt until smooth. Gradually add to soup. Return to heat. Bring to a boil; cook and stir for 2 minutes or until thickened.

DELICIOUS CORN, POTATO AND BELL PEPPER CHOWDER

Steps:

• In a saucepan sauté onion and garlic in butter for about 3 minutes or until tender.
• Add cream-style corn, corn kernels, potatoes, soup and canned mushrooms.
• Stir in half and half.
• Add green and red bell peppers.
• Season with salt, black pepper and cayenne pepper (if using).
• Simmer for 45 minutes or until veggies are tender.
• Garnish with cooked bacon then sprinkle with parmesan cheese if desired.

SMOKED SAUSAGE AND POTATO CORN CHOWDER

Steps:

• In a large stockpot, Brown sausage in butter, to render fat. Remove sausage from pan and set aside, reserving fat.
• Add onions to pot, and saute until they begin to soften.
• Add carrots and celery, and saute for 5 minutes, or until tender.
• Sprinkle flour over vegetables, and cook for 1 to 2 minutes, to cook off "floury" taste.
• Add chicken stock, stirring to de-glaze pot, and to combine roux with stock, simmer for 5 minutes to thicken stock.
• Add garlic, pepper, and potatoes, simmer for 20 minutes, or until potatoes are tender. (don't overcook, as potatoes will dissolve!).
• Add sausage back to soup.
• Add Corn, half and half, and cheeses.
• Simmer until hot, and all cheeses are melted, and combined.
• Taste for seasoning, if in seems bland, add Better Than Bullion, 1 tbsp at a time, if it still seems to need it, add salt to taste.
• Garnish with green onions, and serve with crusty bread.

SLOW COOKER POTATO, SAUSAGE AND SWEET CORN CHOWDER

Steps:

• Brown sausage in a skillet set to medium-high heat until fully cooked through and slightly crisp. Drain.
• Add all ingredients except for the heavy cream into slow cooker. Stir to combine.
• Cook on high for about 4 hours or on low for about 6 hours.
• Blend about half the soup using an immersion blender (or just scoop it into your upright blender, then return to slow cooker).
• Add in the heavy cream. Stir to combine. Lid and allow chowder to return to temperature - this takes about fifteen minutes.
• Check for seasoning - add salt and/or pepper, as needed.
• Serve topped with additional fresh cilantro for garnish and/or shredded cheddar cheese, if desired.

INSTANT POT® POTATO, CORN, AND BACON CHOWDER

Steps:

• Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Whisk together heavy cream and flour in a small bowl. Set aside.
• Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
• Garnish with shredded Cheddar cheese and green onions. Serve immediately.

CHEESY POTATO AND CORN CHOWDER

Steps:

• In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
• Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
• Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

HAM, POTATO, CORN AND SPINACH CHOWDER

Steps:

• melt about 1 tablespoon of butter in a pan (real butter is sooo much better than margarine, trust me on this).
• add in about a teaspoon of onion flakes to rehydrate and soften.
• when the butter gets a bit brown add 2 tablespoons of flour.
• whisk together until you have "cooked" the flour (about 30 seconds).
• add 2 cups of milk and whisk until smooth.
• add a cup of chicken broth. I actually used chicken bouillon because that is what I had.
• add one heaping tablespoon of greek sour cream (see notes about using regular sour cream instead).
• Add 2 nuggets of chopped frozen spinach.
• let simmer on low while you prepare the rest of the ingredients.
• add a couple shakes of garlic powder.
• I put in A LOT of black pepper but do it to your taste.
• Add dill to taste as well, I used dry because that is what I had, but fresh would be super good.
• Chop up about 2 cups of ham into bite sized pieces.
• open the corn and drain.
• peel one big left over baked potato and chop into bite sized pieces.
• Add all the ham, potato and corn.
• Taste and add extra dill, pepper if desired. I added another tablespoon of sour cream because I thought it would taste good.
• Let simmer until all the ingredients are hot and the spinach is dispersed throughout.
• and eat!

POTATO AND CORN CHOWDER (FREEZER DUMP MEAL)

Steps:

• Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.
• Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee.
• Cook on Low until potatoes are tender and flavors combine, about 8 hours.

HEARTY CORN CAULIFLOWER AND POTATO CHOWDER

Steps:

• CHOWDER:.
• Begin by frying bacon and set aside for use as topping.
• Use some of the bacon grease (enough to coat bottom of pan) to fry onion on medium heat until soft. 5-10 minutes depending how thick or finely you have chopped them.
• Toss in the diced potatoes and half of the chicken stock (1/4 cup), cover pot with lid and cook until soft. Approximately 15 minutes, but could be more or less depending on diced size.
• Reduce the heat to medium-low.
• Mash some of the potatoes with a fork (I usually mash about half of them).
• Push the mashed and the whole potatoes to one side of the pan and drop in the butter to melt. Using your fork, blend in the corn starch while slowing adding the remaining chicken stock to make a gravy -- keep stirring until thickened.
• Raise heat to medium high. Slowly add the milk while stirring contents. Add salt, pepper and hot sauce. Continue gently stirring contents to prevent scorching.
• Once the liquid begins to simmer, add corn, cauliflower, celery and carrot to pot and reduce the heat to low and cover.
• Allow to simmer, for about 1 hour or until cauliflower is soft. Do stir contents about every 15 to 20 minutes to prevent sticking and/or scorching.
• OPTIONAL:.
• Serve topped with cheddar cheese, green onion and bacon crumbles. If you enjoy some heat (spiciness), try using Monterrey Jack cheese.

POTATO AND DOUBLE-CORN CHOWDER

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except parsley.
• Cover and cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.
• Sprinkle each serving with parsley.

SMOKY CORN AND POTATO CHOWDER

Steps:

• Boil potatoes until tender.
• Coarsely chop potatoes and set aside (one can of whole new potatoes can be substituted to save time).
• Cook sausage, if not already, and slice into small peices.
• Stir milk into creamed corn in large saucepan.
• Add sausage, potatoes and whole kernel corn.
• Heat through, stirring occassionally.
• Stir in both kinds of cheese until melted.
• Garnish with green onion slivers, if desired.

CORN AND POTATO CHOWDER

Steps:

• Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes.
• Add onion and cook until tender, stirring occasionally, for about 8 minutes.
• Add potato and bell pepper and saute 1 minute.
• Add 2 cups of milk and bring to a boil.
• Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
• Add creamed corn, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup.
• Simmer until heated through.
• Season to taste with salt and pepper If soup is too thick, thin with additional milk.