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The Boat Shed Kitchen

Creamy Potato Corn Chowder

This rich and hearty chowder combines sweet corn, tender Yukon gold potatoes, Italian sausage, and a touch of spice from jalapeños and cumin. Finished with smoky bacon and fresh green onions, it’s the ultimate comfort food for cool evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 3 ears fresh corn husked
  • 4 cups heavy cream
  • 2 cups chicken broth or stock
  • 4 garlic cloves minced
  • 10 thyme sprigs
  • 1 bay leaf
  • 1 ½ medium onions chopped (divided)
  • ½ lb hot Italian sausage
  • 2 tsp minced jalapeños with seeds
  • ½ tsp ground cumin
  • 3 Yukon gold potatoes cubed
  • 2 tbsp all-purpose flour
  • Salt and pepper to taste
  • ¼ cup green onions chopped (for garnish)
  • ½ tsp red pepper flakes for garnish
  • 4 slices bacon chopped and crisped (save 2 tbsp bacon grease)

Method
 

  1. Simmer corn cobs, cream, broth, garlic, thyme, bay leaf, and half the onions.
  2. Remove cobs and bay leaf, then blend solids into the broth.
  3. Cook sausage until browned, slice, and set aside.
  4. In bacon fat, sauté jalapeños, cumin, and remaining onions.
  5. Add corn stock (reserve ½ cup), potatoes, and sausage. Boil, cover, and cook 25 minutes.
  6. Whisk flour into reserved stock, stir into soup, and simmer until thickened.
  7. Add corn kernels and cook 5 minutes until tender.
  8. See full steps with tips & photos → https://theboatshedcafe.com/creamy-potato-corn-chowder/

Notes

  • For a lighter version, swap heavy cream with half-and-half or whole milk.
  • You can make this vegetarian by omitting sausage and bacon, and using vegetable stock.
  • Tastes even better the next day after flavors meld!