Crockpot Corn Chowder with Potatoes & Bacon Recipe | Centless Meals (2024)

FAQs

How do you thicken corn chowder after cooking? ›

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Potato chowder is a thick, creamy, chunky, and almost stew-like dish. It differs from potato soup in that it relies just as much on milk, half and half, or heavy cream as it does on broth, whereas soup recipes tend to be all broth or stock. Chowder in general is closer to a stew than it is a soup.

Experts say potato soup doesn't freeze well. Freezing soups with potatoes can become dry, because potatoes will sponge up moisture, and have a tendency to become grainy when defrosted. Plus, dairy-based soups can separate and lose their creamy consistency. All in all, potato soup is one to enjoy immediately.

Soups can be frozen using smaller individual portions or meal-sized tupperware containers for easy portioning and thawing. Portion and fill containers: Ladle the batch of cooled potato soup into the chosen containers. Make sure to leave some headspace at the top to allow for expansion during freezing.

Add plain instant mashed potatoes (which are essentially just dehydrated potatoes) to the finished soup recipe as a thickening agent.

This works especially well with soups that contain starchy vegetables such as potatoes, corn, or even beans. Simply take a cup or two of the soup, chunks and all, and puree it until it's creamy and smooth. Return it to the pot and stir. This will thicken your soup and preserve the chunkiness at the same time.

There's no correct way but some methods provide difference outcomes. I normally dice my potatoes quite small, boil them on their own and add to the soup at the end. That way they are perfectly cooked. On the other hand you can add them with other vegetables and the potatoes will begin to crumble once they are cooked.

Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines.

Potatoes - This chunky potato and bacon soup starts with Yukon gold or any similar potatoes. Wash them well, but since gold (or red) potatoes have thin delicate skins, you don't even need to peel them. Any potatoes will work for this recipe.

The freezing and thawing process can affect the texture of ingredients that are kept whole in a soup, like noodles or chunks of vegetables. Potatoes are very starchy and can turn mushy when defrosted.

How long does potato soup last in the refrigerator? ›

If you have leftover potato soup, let it cool completely before storing. Once it's cooled, transfer the creamy potato soup to an airtight storage container labeled with the date. Potato soup will last stored in the fridge for 3-4 days. We recommend reheating the soup slowly in the microwave or on the stovetop.

A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.

You'll want to use a large stock pot, or dutch oven, if you're doubling the recipe. Leftover potato soup will stay good in the refrigerator for up to 5 days, stored in an airtight container. I do not recommend freezing potato soup. Dairy-based soups tend to separate when frozen and will loose their creamy texture.

Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions. Store leftovers in the fridge for up to 5 days. Don't freeze this soup!

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Whisk in a bit of flour or starch.

This mixture is also known as a "slurry." After incorporating the slurry into the soup, let the liquid boil for a minute to thicken. Note that boiling for too long can cause the mixture to thin out again. Another way to thicken soup is through a roux, like in cooking gumbo.

You could also add 2 to 4 ounces of cream cheese before blending and let that melt into the soup for a creamy, rich texture. Whisk 2 tablespoons of flour or cornstarch with ¼ cup of milk and stir this into the soup before adding the heavy cream. This should help the soup thicken a bit more.