While corn chowder is something that you usually find in the summer months, I thought it was ridiculous to not eat a steaming hot bowl of potato corn chowder when it’s NOT 90 degrees plus. Summer fresh corn is quite fantastic, but do you really want to eat hot soup when it’s hot outside? Yes, I understand the concept of eating hot foods on hot days to cool you off but let’s be honest…who really does that?
There are more than a couple of corn chowder recipes on this site. You think I’ve got a thing for corn chowder? I do. I also have a thing for potato soup and an even BIGGER thing for an easy soup recipe. Specifically, my mom’s potato soup. I.LOVE.THAT.STUFF. It’s rich and creamy, full of potatoes and we top off the bowls with a nice glug of apple cider vinegar. Sounds weird – tastes terrific.
So this potato corn chowder is a pretty easy dish to pull off. It uses a bag of frozen corn (thawed) and the base of the soup is a box of Imagine organic potato leek soup. To keep the soup fresh tasting, I added bacon, onion, potatoes, hatch chiles and seasonings. By using the bagged corn and the pre-made soup you can have a pot of fantastic tasting soup in minutes instead of hours.
This soup has been a big favorite of ours this winter. What’s not to love? It’s filling, warm and actually pretty good for you too. I think the flavor secret to this soup isn’t the bacon (I know, shocking) but is the hatch chiles. I’ve got a few bags of the roasted chiles in my freezer. It’s great to be able to take them out, in the dead of winter, and add them to soups and other dishes that need a little pick me up.
You can play around with this recipe to make it to your liking. Fire roasted corn will give it a smokier flavor (as will a couple of drops of liquid smoke). You can leave out the bacon and change up the stock to vegetable and you’ll have a delicious vegetarian version of the soup. Like things spicy? You can look for hot hatch chiles or replace them with 1 or 3 sliced red/green jalapenos. Oh, and if you don’t have any potatoes around you can make this without the potatoes. You’ll still have the potato flavor from the soup you use as the base.
Let us know if you play with this recipe and what you add to it.
- 6 Slices Bacon (cut to 1" pieces)
- 1 Medium Onion (diced)
- 2 Stalks Celery (diced)
- 1 Medium Carrot (diced)
- 2 Large Red Potatoes (diced to ½" pieces)
- 1 1 Pound Bag Corn (thawed)
- 1 2 Ounce Can Hatch Chiles or 4 Roasted Chiles (cleaned and chopped)
- 1 32 Ounce Package Potato Leek Soup (I used Imagine Soups)
- 2 Cups Chicken Stock or Water
- 1 Teaspoon Dried Thyme
- 1 Bay Leaf
- Kosher Salt
- Freshly Ground Black Pepper
- Toss the bacon into a large pot and cook over medium high heat just until bacon begins to crisp.
- Drain off the fat. (Pour it into a glass jar, with a lid, so you can use it later to fry your eggs or vegetables...that's good stuff.)
- Add remaining ingredients to a pot and heat over high heat.
- Bring everything to a boil then reduce heat to medium.
- Cook until potatoes have softened, about 30 minutes.
- Stir the soup, while it cooks, so that it doesn't stick to the pot.
- Remove bay leaf before serving.
- Top with more crumbled bacon and green onions.
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