Prep: 10 mins | Cook: 25 mins
A thick and creamy potato corn chowder is sure to warm the soul on these cooler days.
- 4 medium washed potatoes, diced
- 1 brown onion, diced
- 1 celery stick, diced
- 3 cups fresh corn (grated)
- ¾ cup full cream milk (can use cream if preferred)
- 2 slices thick cut bacon, diced
- 1 tsp minced garlic
- ½ tsp dried thyme
- 1 tsp salt
- ¼ tsp pepper
- 3 cups chicken broth
- 2 tbs corn starch
- Chives, roast potato and bacon bits, to serve
- Cook bacon in a large pot over a medium-high heat until browned.
- Add onion and celery into the pot, stirring occasionally until the onion starts to brown.
- Add in the garlic, thyme, salt and pepper and cook for around 1 minute.
- Stir through the broth, then add in the potatoes and corn. Stir and bring to a simmer, then reduce the heat to medium.
- Cover the pot and cook for 15 – 20 mins or until the potatoes are tender. Then reduce heat to low.
- Add in corn starch and full cream milk by gradually adding small amounts at a time and whisking as you combine. Do so until the mixture has thickened slightly.
- Serve in individual bowls and top with chives, roast potato and bacon bits as desired.