Potato, Bacon, and Corn Chowder

Potato, Bacon, and Corn Chowder

29 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Kim R.
Recipe by  Kim R.

“A quick and delicious comfort food made with canned corn, potatoes and bacon.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
  2. Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

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Reviews (29)

Rate This Recipe
BroncosFan
71

BroncosFan

I think this is a really good base recipe. First, I doubled the recipe and instead of celery, I used carrot and onion. And because I really wanted some great flavor (we don't like anything bland around here), I substituted one cup of chicken bouillion for one of the cups of milk. I didn't have any canned corn, but I thawed some frozen corn which was perfect. Then I just salt and peppered to taste. I'll make this again.

HAPPYMOM3
37

HAPPYMOM3

I agree it is a good basic recipe, quick and easy for a week night meal. I substituted 2 cups broth for 2 of the cups of the milk. I had fresh corn so I used it. Used a little less celery and a little more carrot, just personal preference. A little pepper and it was very tasty. Thanks for the recipe.

pomplemousse
23

pomplemousse

Quite good. I didn't have celery or carrots, so I used some ground celery seed (about 1/2-1 tsp). I used half broth and half milk bc I didn't have enough milk, even for a half batch of the soup. Turned out very well. I served in rye bread bowls, which was good. Thanks for the recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 268 cal
  • 13%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 35.6 g
  • 11%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 475 mg
  • 19%

Based on a 2,000 calorie diet

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