Winter is the perfect season for enjoying a steaming bowl of homemade soup. This recipe for Potato Corn Chowder is my go-to recipe for a quick and delicious supper.

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When winter hits, I crave a warm bowl of homemade soup for a simple supper. One of my all-time favorites is this Potato Corn Chowder and I make it quite often when the weather is cold.
And it uses leftover mashed potatoes, which is one of those foods that I just don't enjoy eaten the second time around but hate to seen thrown away. Typically, whatever potatoes remain in the pan after a meal go into a container that is popped into the freezer until I've got enough to make the soup.
Also, the recipe is just a general framework for the amount of ingredients and can be adapted for however whatever amount of potatoes you have. Double the recipe for a larger family. Cut it in half if it is just for yourself. Throw in more corn or less (which can also be leftover from that same mashed-potato-dinner).
Top the chowder off with a little crumbled bacon and serve it with some fresh crusty bread. I love to keep some Real Bacon Bits around for recipes like this rather than having to cook it fresh.
In no time at all, you'll have a delicious bowl of homemade soup to enjoy and warm you up on a cold day!
SOME MORE RECIPES YOU MIGHT ENJOY
Quick + Easy Creamy Chicken Noodle Soup
Secret Ingredient + How to Make the Best Scrambled Eggs
Homemade Hot Chocolate Mix + Tips for a Peanut Butter Twist

INGREDIENTS
- 2 cloves garlic, minced
- 3 Tablespoons butter
- Carrot
- Small onion
- 3 cups chicken stock
- 3 cups mashed potatoes
- 1/2 cup corn
- Freshly ground pepper, to taste
- 1 cup milk
INGREDIENTS
- Begin by chopping the carrot into small pieces and finely chop the onion.
- Add broth to a medium sized stockpot with the minced garlic and butter. Saute everything over medium heat until the carrots are tender and the onion is transparent, about seven minutes.
- Add the chicken stock to the pot. Then stir in the mashed potatoes and corn. Season with a little pepper.
- Bring the chowder to a boil and then turn down the heat and simmer uncovered for 25 minutes, stirring occasionally. The liquid will reduce and the soup will thicken as it simmers.
- Add the milk and simmer for an additional five minutes.
- This chowder can be served immediately, but is best served reheated the next day as it will be thicker and more flavorful. Serve with a little crumbled bacon on the top.
This post was originally published in January 2014.
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