Potato, Corn, And Bacon Chowder Recipe

Name: Potato, Corn, And Bacon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound smoked applewood bacon, diced; 1 cup Vidalia or yellow onion, diced; 32 ounces chicken stock; 2 cups freshly roasted corn kernels; 1 cup carrots, diced; 1 tablespoon butter; 1 tablespoon garlic, minced; 2 tablespoons flour; 4 cups red or yukon gold potatoes, peeled and diced; 1 cup half-and-half; 1/2 teaspoon fresh thyme; 2 tablespoons fresh Italian parsley; 1 dash cayenne pepper; salt and pepper to taste

Servings: persons

1/4 pound smoked applewood bacon, diced
1 cup Vidalia or yellow onion, diced
32 ounces chicken stock
2 cups freshly roasted corn kernels
1 cup carrots, diced
1 tablespoon butter
1 tablespoon garlic, minced
2 tablespoons flour
4 cups red or yukon gold potatoes, peeled and diced
1 cup half-and-half
1/2 teaspoon fresh thyme
2 tablespoons fresh Italian parsley
1 dash cayenne pepper
salt and pepper to taste

1
Melt butter over medium-high heat in a dutch oven or whatever you prefer to make soup in. Throw in the bacon and cook until crisp. Scoop out the bacon and set aside to drain on paper towels. Save these bits for later and try not to eat them every time you walk past them on the counter!
2
Keep about 1/4 cup of fat from the bacon in the pot. Add in the onions and season with salt and pepper. Cook the onions until they are soft and translucent. Then throw in the garlic, cooking it for roughly 1 minute. Sprinkle on the flour, being sure to mix it into the onions and garlic completely.
3
Next, pour in the broth and the diced potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 15-30 minutes until the potatoes are tender. Then add in the shredded carrots and corn.
4
Cover again and simmer everything 15-30 minutes longer so that the flavors can meld.
5
Finally, stir in the half-and-half. Season the soup with the thyme, cayenne, a bit more salt, and freshly ground black pepper.
6
When you're ready to eat, throw in the parsley and the bacon bits and give it a few good stirs. I also added some chopped chives and freshly grated Pecorino Romano to my bowl (since I need cheese added to everything...). Cheddar or Gouda could work nicely too.

933

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 1/4 pound smoked applewood bacon, diced, 1 cup Vidalia or yellow onion, diced, 32 ounces chicken stock, 2 cups freshly roasted corn kernels, and more.

Yes, Potato, Corn, And Bacon 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!

Potato, Corn, And Bacon Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions