Corn and Potato Chowder Recipe

Name: Corn and Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 lb bacon, cut across grain into 1/4 inch pieces; 1 small onion, diced; 3 -4 garlic cloves, minced; 1 potato, small diced (or 6-8 tri-colored fingerling potatoes you happen to have on hand); 1 tablespoon fresh parsley, chopped; 2 tablespoons flour; 1 cup frozen corn; 3 cups chicken broth; 1 cup milk or 1 cup cream; salt & pepper; 2 scallions, thin sliced; crispy crumbled bacon (to garnish)

Servings: persons

14 lb bacon, cut across grain into 1/4 inch pieces
1 small onion, diced
3 -4 garlic cloves, minced
1 potato, small diced (or 6-8 tri-colored fingerling potatoes you happen to have on hand)
1 tablespoon fresh parsley, chopped
2 tablespoons flour
1 cup frozen corn
3 cups chicken broth
1 cup milk or 1 cup cream
salt & pepper
2 scallions, thin sliced
crispy crumbled bacon (to garnish)

1
In a dutch oven, brown bacon over medium-low heat.
2
Reserve 2 Tbl.
3
for garnish.
4
Add onion, garlic, and potato and saute until onions are tender.
5
Add parsley, then sprinkle mixture with flour and saute for 1-2 minutes longer.
6
Add corn, chicken broth and milk, increase heat to med-high and bring to boil, stirring constantly.
7
Reduce to low heat and simmer 8-10 minutes until potatoes are tender.
8
Season with salt & pepper.
9
Serve in bowls, top with scallions and reserved crispy bacon.

9308

kcal

Calories

696

Fat

Carbs

652

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 14 lb bacon, cut across grain into 1/4 inch pieces, 1 small onion, diced, 3 -4 garlic cloves, minced, 1 potato, small diced (or 6-8 tri-colored fingerling potatoes you happen to have on hand), and more.

Yes, Corn and Potato Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn and Potato Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions