Bacon Potato Corn Chowder Recipe
Bacon Potato Corn Chowder Recipe
This thick and creamy chowder is stuffed with bacon, corn, potatoes and rich flavor! The whole family will love the hearty bacon chowder.
I love delicious potato soup-especially when it has bacon! If you like this chowder, you will love our Roasted Potato Soup or Broccoli Potato Soup.
So enthusiastic! very delicious!
Have you ever heard the Jewish proverb “Soup can relieve troubles”? I found this to be more and more real. Of course, apart from chocolate, there seems to be no other food more comforting than a bowl of hot soup. Thank goodness the soup season is coming soon! ! 🙂
Today’s tried and true recipe is similar to our cheese-ham chowder recipe. There are no ham or carrots today, but this bacon, potato and corn chowder is equally delicious. If you have eaten Clam Jumpers Baked Potato Soup, it tastes similar, which means you can enjoy restaurant-style food in the comfort of your home. Yes, please!
As you know, most chowders are thicker than soup, but they are still just as good. If you want to make it thicker, we recommend adding some chicken broth or more evaporated milk.
How to make potato and corn chowder
bacon. Cook the bacon in a large pan until crispy. Remove and drain with paper towels.
Potato. At the same time, add the potatoes to a large saucepan and add enough water to cover. Bring to a boil over high heat, then reduce to medium heat and cook without a lid for 10-15 minutes, until the potatoes are tender. Drain and reserve ½ cup potato water.
Combine. Add corn, milk, salt, pepper and reserved potato water to the pan; heat through. Stir in bacon and cheese. Serve hot.
Tank: Put onions, diced raw potatoes and buttered corn in a crock pot. Add water or chicken broth until the ingredients are covered. Cook for 7-8 hours on low or 4-5 hours on high. Or until the potatoes are tender. When about 30 minutes are left, add evaporated milk and cheese (if you are using it). Stir and cook for another 30 minutes. Put bacon and serve on top.
Tips and storage
Tip:
- Try our oven bacon recipe
- We used Yukon Golden Potatoes in this recipe. For a similar texture, you can use red potatoes. Another option is to use auburn. They are equally delicious, but their shape is not as good as Yukon or sweet potatoes.
- Add your favorite vegetables: carrots, celery, broccoli
Thicken the soup: It is easy to make the soup thicker. You can try the following simple methods:
- Mash some potatoes with a fork and stir.
- You can also take ½ c of soup in a separate bowl. Mix 1-2 tablespoons of flour into a bowl. After mixing, add it back to the mixing bowl of the soup. Repeat until the desired thickness is reached.
- In a separate bowl, add 1 tablespoon of cold water and 1 tablespoon of cornstarch. Stir until combined, then add it to the soup. If necessary, mix and repeat.
Store: The remaining soup can be stored in the refrigerator for 2-3 days with a lid. Freezing is a bit tricky because the texture will change when freezing. I recommend mashing the remaining potatoes to reduce the powdery texture that may form. Store the soup in a freezer safe container for 1-2 months. Thaw in the refrigerator, then slowly heat up over a low heat. Add milk as needed to help smooth the soup.
If you like bacon, corn, potatoes and cheese, then you will love this recipe.
For more chowder recipes, please check:
Course soup
American cuisine
Preparation time 5 minutes
20 minutes cooking time
Total time 25 minutes
6 servings
Calories 298 kcal
Author Little Luna
- 6 strips of bacon chopped
- 1 tablespoon onion powder
- 5-6 Yukon Gold Potatoes, washed, scrubbed, peeled and cut into cubes
- 14 3/4 ounces creamed corn
- 12 ounces evaporated milk
- 1 cup cheddar cheese optional
- Salt and pepper to taste
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Cook the bacon in a large pan until crispy. Remove and drain with paper towels.
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At the same time, add the potatoes to a large saucepan and add enough water to cover. Bring to a boil over high heat, then turn to medium heat and cook without a lid for 10-15 minutes. Until the potatoes are tender. Drain and reserve ½ cup potato water.
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Add corn, milk, salt, pepper and reserved potato water to the pan; heat through. Stir in bacon and cheese. Serve hot.
Adapt your own taste.
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