Potato Corn Chowder with Bacon
User Reviews
4.8
Potato Corn Chowder with Bacon
Description
Starting with diced bacon rendered until crisp, the fat is used to sauté a mix of diced Vidalia onion, carrots, celery, and garlic, building flavor layers. Flour is then whisked in to create a roux, lightly browned to add to the chowder's thickness. Chicken broth and milk form the liquid base, into which peeled cubed russet potatoes and seasonings (thyme, oregano, salt, pepper, and optional cayenne) are added. The chowder is boiled until the potatoes become tender.
Frozen corn is added straight from the freezer for sweetness and texture, with shredded sharp cheddar cheese stirred in to meld a creamy richness. Fresh parsley adds brightness to the finished chowder. This method yields a flavorful soup blending smoked bacon, creamy milk, and vegetable sweetness with soft potato chunks and tender corn kernels.
The chowder can be gently reheated and keeps well in the refrigerator for up to a week. Stirring carefully on reheat preserves its creamy texture without breaking the sauce.
Ingredients
- 12 ounces Bacon 3/4 of one pound; diced small
- 2 cups sweet Vidalia onion peeled and diced small (about 1 medium/large onion, or yellow onion
- 1 cup carrot peeled and diced small (about 2 large carrots
- 1 cup celery diced small (about 2 stalks)
- 4 garlic finely minced, cloves
- ¼ cup all-purpose flour
- 32 ounces chicken broth low-sodium, 4 cups
- 4 cups milk or as needed (I use Silk Unsweetened Cashewmilk)
- 2 ½ cups russet potato peeled and diced into 1/4-inch cubes (about 2 extra-large potatoes
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- pinch cayenne pepper optional and to taste
- 2 cups corn I used frozen and added it straight from the freezer
- 8 ounces cheddar cheese grate it yourself, pre-grated cheese in plastic bags is resistant to melting, extra-sharp
- ⅓ cup parsley finely chopped, fresh; flat-leaf leaves
Instructions
- To a large Dutch oven or stockpot, add the bacon and cook over medium-high heat until crisp, about 10 minutes; stir intermittently. Using a slotted spoon, remove bacon from pot and place on paper towels; set aside. Keep the bacon grease in the stockpot. You could drain some off if desired but I didn’t because there are a lot of vegetables that need to sauté in it.
- Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes.
- Add the flour and whisk constantly until lightly browned, about 1 minute.
- Add the chicken broth, milk, potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra chicken broth (or milk or water) is okay. At the end you will adjust the seasoning levels.
- After potatoes are soft, add the corn, and boil for 1 to 2 minutes to warm the corn through.
- Reduce the heat to low, add most of the bacon bits (reserve about 1/4 cup for garnishing), and add the cheese slowly, and stir continuously until melted and combined.
- Add the parsley and stir to combine.
- Taste chowder and add salt to taste. It will vary based on how salty the brand of chicken broth used is, how salty the bacon and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), garnish with bacon and cheese if desired, and serve immediately.
Notes
- Store chowder covered airtight in the refrigerator for 5 to 7 days; reheat gently to prevent sauce separation.
- The recipe has not been tested for freezing, so freezing is not recommended.
- Using freshly grated extra-sharp cheddar cheese enhances melting and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 636kcal | 32% |
| Carbohydrates | 74g | 25% |
| Protein | 36g | 72% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 6790mg | 283% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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