Creamy Corn and Potato Chowder

Purple potatoes. I saw them while browsing around the local farmer’s market yesterday and on the spot decided “That’s what for dinner.”

But in exactly what way would they delight my palate? On the drive home I contemplated my options. Roasted alongside pork? Pan-fried with onion? Filling for a frittata? Nope, nothing seem to be sparking any interest in my mind.

Then, the image of creamy corn and potato chowder popped into my head, and my appetite said “Yes, please!”

Chowder. In August? Okayyyyy.

Like most dishes I make, the hardest part is prepping the veggies (translation: not hard at all). Dice an onion and some garlic, then the potatoes, then grate the carrot. Voila! Not hard. Or buy pre-diced everything. Whatever you want – it’s your kitchen!

This chowder is both creamy and sweet, thanks to the fresh corn and carrot. A pinch or two of cayenne adds a tiny bit of heat for contrast, but not enough to make the young ones complain. Then there’s the bacon on top. Best accessory ever.

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Creamy Corn and Potato Chowder

Creamy Corn and Potato Chowder brings it all to the table. Delicious flavor from sweet corn and potatoes makes for a hearty supper with plenty of veggies.

Course Main Meals, Soup

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6 people

Author Julia Robarts

Ingredients

• 3 strips bacon diced
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 cup diced red onion
• 1 tablespoon diced garlic
• 2 tablespoons all-purpose flour
• 4 medium purple or red potatoes cut into bite-sized chunks
• 4 cups chicken or vegetable broth
• 3/4 cup grated carrot about 1 large carrot
• 1 1/2 cups corn niblets
• 1/2 teaspoon dried thyme
• Dash cayenne pepper or to taste
• 1/2 teaspoon salt or to taste
• 3/4 cup half-and-half

Instructions

1. In a large soup pot, saute the diced bacon over medium-high heat until browned and crispy - about 3 minutes. Set bacon aside on paper towels to drain.
   

2. Back in the soup pot, over medium-high heat, add the butter and olive oil. Once hot, add the onions and saute until the onions are soft, 3-4 minutes. Add the garlic and saute for 1 minute.

3. Sprinkle the flour over the onion mixture, and stir to combine, cooking for 1 minute more.

4. Add the potato and broth to the pot, cover, and bring to a boil. Lower heat and allow it to simmer, covered, until the potatoes are soft, about 10 minutes. 

5. Add in the corn, grated carrot, cayenne, and thyme, continuing to simmer for an additional 8-10 minutes.

   
   

6. Remove from heat and stir in the half-and-half. Taste, season with salt if desired, and serve hot with bacon crumbles on top.