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Potato and Corn Chowder

Potato and Corn Chowder

3 cups red potatoes
2-3 large ears fresh corn
1 red onion, peeled
1 tablespoon minced garlic
1/2 package diced thick cut or slab bacon, Optional
1 stick butter
1/4 cup sour cream or kefir
1 cup half and half cream or kefir
3 cups chicken broth (enough to cover potatoes)
1 cup water
1 tablespoon herbs
1 tsp. cayenne powder
1 tsp. parsley
Chives and Grated Sharp Cheddar as Garnish (optional)
Salt and Pepper to Taste


Cut corn off the cobs.  Cube potatoes, onions, and bacon in even pieces. Simmer corn, potatoes, bacon,  onions and garlic in the chicken broth, water and butter until tender and the bacon is fully cooked.

When potatoes are tender, add sour cream, half and half, corn and seasonings; continue to simmer on medium low for 15-20 minutes. Soup should reduce and thicken.

Season with salt and pepper to taste.



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