Loaded Cheesy, Bacon, Corn, and Potato Chowder

It’s chilly out and this chowder is just the thing to warm you up.

My family loved the Loaded Cheesy Chicken Potato Chowder I recently made and this recipe is spin on that.

Loaded Cheesy, Bacon, Corn, and Potato Chowder - Loaded with all the good stuff!! Bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that's perfect for busy nights!!

It’s easy, ready in about 45 minutes, and the ultimate comfort food. The smaller you dice the vegetables, the faster it’ll be ready. I recommend 1/4-inch dice.

It’s loaded with savory bacon, juicy corn, tender potatoes, sweet Vidalia onions, carrots, and celery which all add texture and flavor. I need texture and a variety of textures and vegetables to keep me interested and this combination does the trick.

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Loaded Cheesy, Bacon, Corn, and Potato Chowder - Loaded with all the good stuff!! Bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that's perfect for busy nights!!

The chowder is thick, creamy, rich, hearty, and wonderfully cheesy. Cheese-based soups are my weakness. The cheesy broth just lures me in.

Grate your own cheese because pre-grated convenience bags of cheese are resistant to melting.

Loaded Cheesy, Bacon, Corn, and Potato Chowder - Loaded with all the good stuff!! Bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that's perfect for busy nights!!

And the bacon just makes everything that much better.

Your house will smell cozy and comforting, complete with the scent of bacon, onions, garlic, and potatoes wafting through the air long after the soup is done simmering.

Loaded Cheesy, Bacon, Corn, and Potato Chowder - Loaded with all the good stuff!! Bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that's perfect for busy nights!!

Loaded Cheesy, Bacon, Corn, and Potato Chowder

The chowder is easy, ready in about 45 minutes, and the ultimate comfort food. The smaller you dice the vegetables, the faster it’ll be ready. I recommend 1/4-inch dice. It’s loaded with savory bacon, juicy corn, tender potatoes, sweet Vidalia onions, carrots, and celery which all add texture and flavor. The chowder is thick, creamy, rich, hearty, and wonderfully cheesy. Grate your own cheese because pre-grated convenience bags of cheese are resistant to melting. And bacon just makes everything better.

Ingredients:

  • 12 ounces (3/4 of one pound) bacon, diced small
  • 2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
  • 1 cup carrots, peeled and diced small (about 2 large carrots)
  • 1 cup celery, diced small (about 2 stalks)
  • 4 garlic cloves, finely minced
  • 1/4 cup all-purpose flour
  • 32 ounces (4 cups) low-sodium chicken broth
  • 4 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
  • 2 1/2 cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 2 extra-large potatoes)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1 teaspoon 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 extra-sharp cheddar cheese (grate it yourself, pre-grated cheese in plastic bags is resistant to melting)
  • 1/3 cup fresh flat-leaf parsley leaves, finely chopped

Directions:

  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. Chowder will keep airtight in the fridge for 5 to 7 days; reheat very gently prior to serving so it doesn’t ‘break’. I haven’t tried freezing the chowder.

Adapted from Loaded Cheesy Chicken Potato Chowder

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24 comments on “Loaded Cheesy, Bacon, Corn, and Potato Chowder”

  1. I don’t eat bacon very often but I sure do love veggies sauteed in the fat. This soup looks delicious–bacon goes so well with corn and potatoes and cheese just goes with everything!

  2. This chowder looks incredible! Definitely pinning this to make it later!

    Paige
    http://thehappyflammily.com

  3. Looks amazing. I can’t wait to give it a try after the holidays.

  4. You’re doing it.  Again.  I was pretty convinced I’d try your chicken noodle soup today and then you posted this and confused me.  Although somehow I missed your chicken chowder recipe …

  5. This is on my list of things to make.  Slowly working my way through your soups–I made your white chicken chili again last week–it’s a keeper!

  6. Even if the weather has been unseasonably warm, nothing beats a delicious chowder this time of year. Great recipe, pinned!

  7. Instead of cashew milk would you use whole milk or skim?  Thank you.  

  8. Hi there Averie, a Blessed Christmas to you all.
    Thank you so much for all the fantastic soups which I will make in the near future but I am thinking that a lot of them I will make “dry” and not in a soup but in a Bubble ‘n Squeak, scrambled kind of casserole dish as well.
    Take care and God bless.
    Frances from a Sweltering Hot South Africa

  9. This is my perfect kind of winter meal.  I’m a sucker for any kind of potato soup, but the bacon and cheese in here makes it even more tempting!

  10. Averie,Your soups, girlfriend!! Have printed, a few out before, as well as prepared them.Loved them! Pinned all the soups on the page to my pot of soup PINTEREST board. Yummy in the tummy! So, all the hard work you do is greatly appreciated from this family.Have a very Merry Christmas and a Wonderfully Blessed and Prosperous New Year! You are a joy! 

  11. @Averie Sunshine

    This is on my rundown of things to make. Gradually working my way through your soups–I made your white chicken bean stew again last week–it’s a guar

    rakhi

  12. Could I make the loaded cheesy potato bacon corn chowder in the crockpot? HOW long and what temperature? this sounds amazing

  13. Thoughts on making this ahead and reheating? Planning to double or triple the recipe and would prefer to make it ahead if possible. But I know cream/milk based soups don’t always do well made in advance and frozen or even just reheated.

    • As long as you re-heat over low heat you should be fine. Also the higher fat the milk, the better it will reheat. i.e. use half and half rather than skim or a plant-based milk if you’re concerned.

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