This is a sponsored post, all opinions are my own.

This corn and potato chowder is one of the first soups that I’d learned to make. It sprang from my love of corn and not being able to find corn and potato chowders at many of the restaurants that I frequented.

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It was an immediate hit with my family and became my go-to for a hearty and filling soup during those cold months. My soup obsession isn’t just limited to the cold months. Corn and potato chowder would be especially yummy in the summer when sweet corn is at its peak!

I was able to find fresh corn at my local Mariano’s but if you can’t get your hands on it, frozen sweet corn makes a tasty bowl.

I have been making this corn and potato chowder for many years. In fact, my friend recently saw me preparing through my Instagram stories and replied that every time she eats corn chowder she thinks of me, lol.

I didn’t think that I could improve on it but I added Chateau Dumpling’s mini potato dumplings to my most recent batch and the results were fantastic! Chateau is a local Chicago company and their dumplings are available in many stores. Mariano’s has several varieties. You can also order Chateau’s food products online and have them shipped to your door.

You can easily prepare this corn and potato chowder after a busy day. I estimate 25 minutes prep time and 20 minutes cook time. Enjoy!

Click through to my recipes page for additional yumminess!

If you’d prefer to see me make this soup live click through to Marianos IG TV on Instagram!

Corn and Potato Chowder INGREDIENTS  

• 5 ears of corn on the Cob shucked
• 1 1/2 cups Chateau mini potato dumplings, 20 count cut in half
• 8 slices bacon chopped
• 1 medium red pepper diced
• 2 stalks celery diced
• 1 medium yellow onion diced
• 5 red potatoes peeled and cut into chunks
• 6 tbsp salted butter
• 6 tbsp flour
• 5 cups water
• 1 1/3 cup Half and Half
• pink salt
• pepper
• 2 cloves garlic minced

INSTRUCTIONS 

• Add 5 cups water to a pot
• cut corn off the cob and set kernels aside
• take the cobs and add them to the water pot
• bring water to boil and simmer
• while water simmers cook bacon to crisp
• remove bacon from grease
• add onions, celery, garlic, and red pepper to bacon grease and saute until softened
• remove corn cobs from water
• now add bacon, sauteed vegetables, and diced potatoes to water and simmer for 20 minutes
• stir roux into the soup
• at 10 minutes left to cook (if using frozen corn add at 5 minutes left to cook)
• put dumplings into the soup when 5 minutes of cook time remain
• add Half and Half, stir
• salt and pepper to taste
• top with chives and sharp cheddar cheese

Making your Roux

• Melt 6 tablespoons of butter in a saucepan
• Add 6 tablespoons of flour to the saucepan
• stir on low until a light brown roux is formed. Be patient and stir for about 5-8 minutes. Be careful not to burn your roux, it will ruin the taste. If you burn it start over.