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Harvest Potato Corn Chowder

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.
Course Soup
Cuisine American
Keyword Potato Corn Chowder
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Ali Randall


  • 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.