Potato Corn Chowder

This Potato Corn Chowder is a thick, hearty, creamy soup, perfect for cooler days! It’s made with smoky bacon, creamy potatoes and sweet corn.

Ingredients

• 2 slices thick cut bacon
• 1 medium onion diced
• 1 stalk celery sliced
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 3 cups low sodium chicken broth
• 4 medium potatoes diced
• 3 cups fresh or frozen corn
• 3/4 cup whole milk or cream
• 2 tablespoons corn starch
• cheese, green onions, bacon bits as desired for serving

Instructions

1. In a large soup pot over medium-high heat, cook bacon until browned.
2. Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
3. Stir in broth, scraping the bottom of the pot to remove any browned bits.
4. Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
5. Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
6. Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
7. Serve as desired.