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–+ servings
bacon and corn potato chowder

Creamy Corn & Potato Chowder with Bacon

10 minutes prep + 25 minutes cook
6 servings
Quick and easy recipe for creamy potato chowder with corn and bacon bits! This smoky chowder is perfect year round!

Ingredients 

  • 4 slices thick-cut smoked bacon
  • 2 large carrots, diced
  • 1 celery stick, diced
  • 1 small onion, diced
  • 4 garlic cloves, finely minced
  • 3 cups chicken broth
  • 4 large Russet or Yukon potatoes, peeled and diced
  • 1 cup fresh or canned corn
  • 4 cup milk
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup Worcestershire sauce
  • 1/2 teaspoon EACH: dried basil, dried oregano
  • 1 1/2 teaspoons EACH: salt, fresh ground black pepper
  • 2 tablespoons fresh chopped parsley

Instructions

  • Add the bacon slices to a large soup pot and render the bacon over medium-high heat, until crispy and golden. Remove the bacon from the pan and onto a tray lined with paper towels. Allow the bacon to cool slightly and then dice it into small bits.
  • Into same pot with the bacon fat, add the onion, carrot and celery. Sauté the mixture over medium heat until the onion is soft and translucent, but not browned. Add the garlic and continue to sauté for 1 more minute.
  • Add to pan the chicken stock and simmer for 4 to 5 minutes. Add to pan the diced potatoes, bacon and corn and bring to a simmer. Then cover and continue to cook for 7 to 8 minutes, stirring occasionally.
  • Meanwhile, in a separate sauce pan, melt the butter over medium heat. Whisk in flour once butter has melted completely and cook roux for 2 to 3 minutes, whisking frequently. Begin adding the milk, 1 cup at a time, cooking and whisking for about 1 minute after each addition. Add to the milk the Parmesan, salt, pepper, dried herbs, parsley and Worcestershire. Cook for a few minutes, until the cheese is completely melted.
  • Pour the milk mixture into the soup and stir to combine all the ingredients together. Cover the pot with lid and continue to simmer over medium/low heat for 10 to 12 minutes, or until potatoes reach desired tenderness. Season with additional salt and pepper to taste.
  • Serve warm with fresh biscuits or sourdough baguette.

Nutrition

Calories: 464kcal | Carbohydrates: 45g | Protein: 18g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1058mg | Potassium: 1102mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4856IU | Vitamin C: 38mg | Calcium: 422mg | Iron: 3mg