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When fall arrived, there were always certain meals my family looked forward to—favorites we didn’t usually have during the warmer months. This potato and corn chowder is definitely one of them. 🍂
I’ve made it for decades, and it’s such a filling, comforting meal on a chilly night. I blend some of the softened potatoes to make a creamy base while leaving plenty of tender chunks, then add the sweet corn. A little milk, crisp bacon, and chives finish it beautifully.
🌿 RosemaryThyme Homestyle Potato & Corn Chowder
Makes about 8 servings
Ingredients
• 3 pounds Walmart organic red potatoes, scrubbed and cut into ½-inch pieces
• 1 carton (32 ounces) Swanson Unsalted Chicken Broth
• Water as needed to barely cover the potatoes
• 4 cups Great Value Frozen Sweet Corn
• 2 teaspoons RosemaryThyme seasoning blend—our blend of onion powder, garlic powder, paprika, thyme, and rosemary, made with Great Value Organic spices
• ¼ teaspoon black pepper, or to taste
• ½–1 cup fat-free evaporated milk or fat-free half-and-half, optional
• 6 slices Hormel Fully Cooked Bacon, crisped according to package directions and crumbled
• 1 tablespoon dried chives, or to taste
Directions
- Place the potatoes, chicken broth, RosemaryThyme seasoning blend, and black pepper in a large soup pot. Add just enough water to barely cover the potatoes.
- Bring to a boil, then reduce the heat. Simmer, partially covered, for 15–20 minutes, or until the potatoes are very tender.
- Remove the pot from the heat. Keeping the immersion blender head fully submerged, blend in short bursts to create a creamy base while leaving some potato chunks. You can also set aside a few scoops of potatoes before blending, then return them to the pot.
- Stir in the frozen corn. Return to a gentle simmer for 8–10 minutes, stirring occasionally, until the corn is tender and heated through.
- For a creamier chowder, stir in ½ cup fat-free evaporated milk or half-and-half, adding more if desired. Add the dried chives and warm gently for another 2–3 minutes. Avoid a rolling boil after adding the milk.
- Stir in the crisp bacon just before serving, or sprinkle it over each bowl. Taste and adjust the seasoning.
Recipe notes
🌿 Leave the potato skins on for a rustic chowder, or peel them if you prefer.
🌿 The blended potatoes provide the thickening, so there’s no need for flour or heavy cream.
🌿 Taste before adding salt—the bacon brings its own salty flavor.
🌿 If the chowder thickens as it sits, add a splash of unsalted broth, water, or milk when reheating.
A little RosemaryThyme note 💛
Sometimes the changing seasons bring us back to the simplest family traditions. A warm pot of chowder, familiar flavors, and everyone gathered for supper—that’s a little bit of home worth looking forward to.
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Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
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