This harvest potato corn chowder features crunchy carrots, crisp celery, salty pancetta and bite-size honey gold potatoes. It’s the perfect way to stay warm this winter.
Tender chunks of potato, crispy bits of pancetta, summer sweet crisp corn. Couldn’t you go for a bowl of that right about now?
It’s cold in Ohio. It’s barely winter and I’m already wishful for spring. These are the days when you just want to hunker down and stay warm. We eat a lot of homemade soups this time of year. There something so comforting about a steamy bowl of homemade soup or chowder.
After creating soups from scratch I just can’t go back to the store-bought stuff. Homemade just taste so much better and is so much healthier for you.
This recipe takes no time at all to prepare. Crunchy carrots, crisp celery and salty pancetta add great flavor to this chowder. I used bite-size honey gold potatoes for this recipe and simply cleaned, quartered and tossed them into the soup with a bag of frozen sweet summer corn. Fresh corn from the cob would work great here too.
Adding a small amount of heavy cream gives the soup just the right amount of creaminess and consistency. Every spoonful is sweet and salty and your mouth and tummy will thank you.
Be sure to scroll down to see all my homemade soups.
Harvest Potato Corn Chowder
- 6 cups chicken stock
- 1/4 cup heavy cream
- 2 tablespoons flour
- 1 pound honey gold one bite potatoes
- 1/2 small onion
- 14 ounces frozen summer sweet corn
- 4 ounces cubed pancetta
- 1 carrot, chopped
- 2 stalks celery, chopped
- Kosher salt and pepper
- 1 teaspoon fresh thyme
- In a large stock pot sauté the pancetta until almost crispy. Add the onion, carrot and celery and continue to cook until the vegetables are soft. Add the flour and stir for about one minute to incorporate into the vegetables.
- Add the chicken stock, cream, potatoes and corn. Season with kosher salt and fresh ground pepper. Add 1 teaspoon of fresh thyme leaves to the pot and allow the chowder to simmer for about 30 minutes before serving.