Sassy Potato Corn Chowder
Creamy, flavorful, and irresistibly bold, Sassy Potato Corn Chowder is the ultimate comfort food with a kick! This hearty soup combines tender russet potatoes, sweet corn kernels, and crispy bacon for a classic chowder base—then turns up the heat with a touch of jalapeño, paprika, and cayenne pepper. A velvety roux made from butter and flour creates a rich, creamy texture, enhanced by the addition of heavy cream and a portion of blended chowder for that perfect thickness. Garnished with fresh green onions, shredded cheddar cheese, and more crispy bacon, this one-pot wonder is an easy 45-minute recipe that’s perfect for weeknight dinners or cozy gatherings. Dive into a bowl of this sassy chowder for a delightful balance of smoky, sweet, and spicy flavors!
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Recipe Information
Ingredients
- 4 medium (peeled and diced) Russet potatoes
- 2 cups (fresh, canned, or frozen) Corn kernels
- 6 slices (diced) Bacon
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 2 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 small (deseeded and finely chopped) Jalapeño
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Ground black pepper
- 2 stalks (sliced, for garnish) Green onions
- 0.5 cup (shredded, for garnish) Cheddar cheese
Instructions
In a large soup pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave 2 tablespoons of the bacon fat in the pot.
Add the diced onion and minced garlic to the pot with the bacon fat. Sauté over medium heat until the onion is translucent, about 3-4 minutes.
Stir in the chopped jalapeño, unsalted butter, and all-purpose flour. Mix well and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a gentle boil.
Add the diced potatoes, paprika, cayenne pepper, salt, and ground black pepper to the pot. Reduce the heat to medium-low and let simmer for 15 minutes, or until the potatoes are fork-tender.
Stir in the corn kernels and heavy cream. Simmer for another 5 minutes, stirring occasionally. Adjust seasoning with more salt and pepper if necessary.
Use an immersion blender to blend a portion of the chowder for a thicker consistency, leaving some potato and corn chunks for texture. Alternatively, transfer 1-2 cups of the chowder to a blender, puree, and return it to the pot.
Serve hot, topped with crispy bacon, sliced green onions, and shredded cheddar cheese for garnish. Enjoy your sassy potato corn chowder!
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 6094 mg | 265% | |
| Total Carbohydrate | 259.1 g | 94% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 36.2 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 494 mg | 38% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 6326 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
