Corn and Potato Chowder Recipe
This corn and potato chowder recipe is a creamy, stovetop soup you can pull together quickly. You’ll crisp the bacon, soften onion and red pepper, simmer diced potato in milk, then finish with corn and fresh thyme. The steps below keep it simple and clear so you know exactly how to make it.
Ingredients
For the chowder
Step-by-Step Method
Crisp the bacon
Set a pot over medium heat. Add the chopped bacon and cook, stirring, until it renders some fat and lightly browns.
Soften the aromatics
Add the onion and red bell pepper. Sauté for about 3–4 minutes, until the onion turns translucent and the pepper softens.
Simmer the potato in milk
Stir in the diced potato and cook for 1–2 minutes. Pour in the milk, then simmer over medium-low heat until the potato is tender.
Add corn and thyme
Add the corn and the thyme sprig. Simmer 4–5 minutes so the flavors come together.
Adjust texture and serve
If you like it thicker, mash a small portion of the potatoes in the pot. Remove the thyme sprig and serve hot.