Potato Corn Chowder
This Potato Corn Chowder is a creamy, comforting soup filled with tender potatoes, sweet corn, and smoky bacon—perfect for an easy family dinner any night of the week.
Servings 6
Ingredients
- 8 slices bacon chopped and divided
- 3 tbsp. butter
- 1 cup onion chopped
- 2 cloves garlic minced
- 3 tbsp. flour all-purpose
- 4 cup chicken broth
- 3 Russet potatoes large, peeled and cut into 1″ cubes
- 2 cups cheddar cheese shredded
- 1/4 cup heavy cream
- 4 cups frozen corn
- Salt and pepper to taste
- green onions sliced optional
- extra cheese optional
Instructions
- In a dutch oven cook bacon for about 8 minutes or until crispy. Remove bacon to a paper-towel-lined plate to drain, then crumble when cool. Wipe the pot with a paper towel to remove excess oil.
- Return pot to medium heat, then add butter, onion, and garlic. Saute until softened, about 4 minutes. Add flour and cook, stirring constantly, for about 1 minute.
- Add chicken broth and potatoes, bring to boil. Reduce heat to medium-low and simmer, stirring occasionally. Cook until potatoes are just tender but not falling apart, about 8 to 10 minutes.
- Whisk in heavy cream. Add cheddar cheese, stirring until melted. Stir in corn and half the bacon, crumbled. Simmer just until corn is heated through, about 3-5 minutes.
- Serve hot potato corn chowder immediately, topped with remaining crumbled bacon, green onion, and more cheddar, if desired. And who wouldn’t desire extra cheese and bacon, I mean, come on!
Nutrition
Serving: 1 | Calories: 546kcal | Carbohydrates: 57g | Protein: 23g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 535mg | Fiber: 5g | Sugar: 2g