This Potato Corn Chowder recipe makes the most creamy, hearty, and flavorful soup.

It’s full of potatoes and corn and tastes great topped with crispy bacon bits, minced chives, and a little drizzle of creme fraiche.

INGREDIENTS

– Bacon  – Butter  – Onion  – Celery  – Garlic

In a large Dutch oven over medium heat, add the diced bacon. Cook while stirring occasionally until the bacon is slightly crispy and golden brown. Remove from the pan and drain on a paper towel-lined plate.

1

In the Dutch oven with bacon grease, add the butter, onions, and celery. Cook over medium heat until the onions are golden brown.

2

Add chicken broth, diced potato, thyme, bay leaves, and hot sauce. Bring the soup to a boil and continue to cook for 20-25 minutes, or until the potatoes are tender.

3

Next, stir in the frozen corn, milk, salt, and pepper and return to a low simmer.

4

In a small bowl, whisk together the cornstarch and cold water, then slowly add the slurry while stirring. Allow to boil for 2 minutes to allow the slurry a chance to thicken the soup.

5

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