Potato Corn Chowder with Bacon Recipe
This cozy potato corn and bacon chowder is a quick, easy & filling meal! It's packed full of flavor and is ready to go in a little over 30 minutes!
Servings: 6 servings
Calories: 307kcal
Ingredients
- 1 tbsp all-purpose flour
- 1 tbsp butter
- 1/2 yellow onion diced
- 1 leek rinsed well and diced
- 1 clove garlic minced
- 1 cup whole milk or half and half
- 4 cup chicken broth or (1) 32oz box of chicken broth
- 3 russet potatoes rinsed, peeled (optional) and cubed into 1/4"-1/2" chunks
- 2 cup fresh corn or frozen
- 1 tsp kosher salt + a pinch for sweating
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper or less, depending on personal taste
- 3 slices thick-cut bacon cooked until crisp and diced
- 1/2 cup medium-sharp cheddar cheese grated
- 1 tsp parsley minced, (optional)
Instructions
- Set a large stock pot or Dutch oven over medium-low heat. Add butter and melt. When the butter has melted add the onion and leek. Add a pinch of salt to help the onion and leek sweat and cook for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 2-3 more minutes.
- Sprinkle in flour and whisk. Slowly add chicken broth and then milk. Turn heat up to medium-high, then add potatoes. Season with salt, pepper and cayenne. Simmer for 25 minutes or until potatoes are tender.
- Once the potatoes are tender and the soup has thickened, remove from the heat. Add in cheddar cheese (and parsley) and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately.
Notes
- This soup reheats really well, I usually add a bit of water to it before reheating it.
Nutrition
Serving: 6serving | Calories: 307kcal | Carbohydrates: 35g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 1189mg | Potassium: 839mg | Fiber: 3g | Sugar: 7g | Vitamin A: 588IU | Vitamin C: 23mg | Calcium: 148mg | Iron: 2mg