Servings
Font
Back
Potato Corn Chowder with Bacon
4.8 from 132 votes

Potato Corn Chowder with Bacon

This Potato Corn Chowder with Bacon features a creamy broth enriched by cooked bacon, sautéed vegetables, and cheddar cheese. Russet potatoes and corn provide heartiness and sweetness, while herbs like thyme and oregano add savory depth. The chowder develops thickness from sautéing flour and simmering until potatoes soften, resulting in a comforting, hearty soup.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 5 servings
Calories: 636 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for another 1 to 2 minutes.
  4. Add the flour and whisk constantly until lightly browned, about 1 minute.
  5. 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.
  6. After potatoes are soft, add the corn, and boil for 1 to 2 minutes to warm the corn through.
  7. 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.
  8. Add the parsley and stir to combine.
  9. 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

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%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 636

% 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.