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This thick and creamy chowder is filled with bacon, corn, potatoes, and big flavor! The whole family will love hearty chowder with bacon.
so hearty! So delicious!
Have you heard the Jewish Proverb “Worries go down better with Soup”? I’m finding this to be more and more true. Other than chocolate of course, there seems to be no other food more comforting than a warm bowl of soup. Thank heavens Soup Season is just around the corner!! 🙂
Today’s tried and true recipe is similar to our recipe for Cheesy Ham Chowder. No ham or carrots today, but this Bacon Potato Corn Chowder is just as yummy. If you’ve had Clam Jumpers Baked Potato Soup, this tastes a lot like it, which means you can have restaurant style food in the comfort of your own home. Yes please!
As you know, most chowders are thicker than soups, but they are still just as good. If you’d like to make it more soupy we suggest adding some chicken broth or more evaporated milk.
How to Make potato corn chowder
BACON. Cook bacon in a large skillet until crisp. Remove and drain on paper towels.
POTATOES. Meanwhile, add potatoes to a large saucepan adding enough water to cover. Bring to a boil on high heat then reduce to medium heat and cook, uncovered, for 10-15 minutes until potatoes are tender. Drain, reserving ½ cup potato water.
COMBINE. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and cheese. Serve warm.
Crock Pot: Place the onion, cubed uncooked potatoes and creamed corn in a crock pot. Add water or chicken broth until the ingredients are covered. Cook on low for 7-8 hours or high for 4-5 hours. Or until potatoes are soft. When there is about 30 minutes left add the evaporated milk and the cheese if you’re using it. Stir and cook for 30 more minutes. Top with bacon and serve.
Tips and Storage
- Try our Bacon in the Oven recipe
- We used Yukon Gold potatoes in this recipe. For a similar texture you can use red potatoes. Another option is to use russet. They are equally as yummy, but they don’t keep their shape as well as the Yukon or red potatoes.
- Add your favorite veggies: carrots, celery, broccoli
Thicken the soup: Making the soup thicker is rather easy. Here are a few easy ways you can try:
- Mash a few of the potatoes with a fork and stir.
- You can also take ½ c of the soup and place it in a separate bowl. Mix 1-2 tbsp flour into the bowl. Once combined add it back to the main pot of soup. Repeat until you’ve reached the desired thickness.
- In a separate bowl add 1 tbsp cold water and 1 tbsp cornstarch. Stir until combined, then add it to your soup. Mix and repeat if necessary.
Storage: leftover soup can be stored covered in the fridge for 2-3 days. Freezing is a bit tricker as the texture will be altered when frozen. I suggest mashing up the remaining potatoes to reduce the mealy texture that can form. Store soup in a freezer safe container for 1-2 months. Thaw in the fridge and reheat slowly over low heat. Add milk as needed to help smooth out the soup.
If you love bacon, corn, potatoes and cheese, then you’ll love definitely love this recipe.
For more chowder recipes, check out:
Potato Corn Chowder Recipe
- 6 strips bacon chopped
- 1 tbsp onion powder
- 5 – 6 Yukon Gold potatoes clean, scrubbed, peeled and cubed
- 14 3/4 oz cream-style corn
- 12 oz evaporated milk
- 1 cup cheddar cheese optional
- salt and pepper to taste
- Cook bacon in a large skillet until crisp. Remove and drain on paper towels.
- Meanwhile, add potatoes to a large saucepan adding enough water to cover. Bring to a boil on high heat then reduce to medium heat and cook, uncovered, for 10-15 minutes. Until potatoes are tender. Drain, reserving ½ cup potato water.
- Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and cheese. Serve warm.
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Taste of Home.