One Pot Potato Corn Chowder
Make this delicious Potato Corn Chowder in one pot and spend more time with the family instead of washing up.
One of the first things I was taught as a budding Chef was to keep the clean up to a minimum. This was stressed by one of my early mentors. Chef Ray encouraged making as many dishes you could with one pot. Did I mention this guy could pinch a penny until Abe Lincoln screamed? That frugal sense is on display here with our recipe for One Pot Potato Corn Chowder.
Soups are one of my favorite things to make. I know I probably say that about a lot of dishes, but I do enjoy soups. It’s really strange though. As a young child my care giver would give me soup everyday from lunch from that red and white can. Even at that young age I grew tired of soup. I grew so tired of soup that I even asked my mom if she could pack me a lunch before she dropped me off. I pleaded for anything other than soup.
Good thing I don’t feel that way anymore or I would really be missing out, and so would my family. I can’t explain enough how heartwarming it is to see my girls heating up soup in the morning for their lunches.
This recipe is based off of a dish of the same name that my mom would to make. It was a favorite of mine back then. I’ve just updated it.
- Chicken Stock
- Heavy Cream
- Salt and Pepper
- Bay Leaf (optional)
Like the title states, you’re only going to need one pot to make this chowder. Knowing this, make sure the pot you use is going to be big enough for the amount of this recipe you plan on making.
You need to start off by rending the fat from your bacon. This rendered fat is going to be the basis of your roux. The roux is the element that will thicken the chowder. To render the bacon, set your pot over medium high heat and add the bacon. Cook the bacon slowly until most of the fat is cooked off. Your bacon will become slightly crisp and dark.
If you feel the bacon is cooking too quick, reduce your heat.
Once the bacon is rendered and crispy, add your celery, onions and carrots, aka mirepoix. Sweat the vegetables for a few minutes until the just start to become translucent.
Turn the heat down to medium low and add the flour to form the roux.
Your vegetables should look like they are mixed into a very light peanut butter at this point. Allow roux coated veggies to sweat for a few more minutes. Make sure the heat is not too hot or your roux will scorch.
After a few minutes of light sweating add the corn, stock, potatoes, seasonings and optional bay leaf.
Cover pot and allow to slowly simmer over low to medium low heat, stirring frequently, for approximately 20 minutes or until potatoes are tender. Once potatoes are fork tender, add heavy cream and bring back to temp. Enjoy with butter toasted French Baguette, crackers or moist southern corn bread. Oh so good.
For those that like it hot, spice it up with Franks, finely diced jalapeno or a dash of Sriracha.
- 1/2 lb bacon thin strips
- 1 1/2 cup Carrots small dice
- 1 1/2 cup Celery small dice
- 1 1/2 cup onion small dice
- 2 cup corn
- 3/4 cup AP Flour
- 6 cup Chicken Stock
- 3 ea russet potatoes peeled and cubed
- 1 cup Heavy Cream
- TT salt and pepper
Render bacon until just crispy over medium heat.
Add celery, onions and carrots and sweat until vegetables are soft.
Turn heat down to medium low and add flour. Stir and cook for about 5 minutes.
add corn, chicken stock, diced potatoes and salt and pepper. Simmer over medium low heat until potatoes are cooked, stirring frequently. If chowder becomes too thick, add a bit more stock. If chowder begins to stick to bottom, lower heat and cover.
Once potatoes have fully cooked, add cream and bring to temp.
Serve with crackers or toasted baguette.