Loaded Bacon Potato Corn 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 Easiest Potato Bacon Chowder
It’s chilly out and this chowder is just the thing to warm you up. My family loved the Cheesy Chicken Chowder I recently made and this recipe is spin on that.
It’s easy, ready in about 45 minutes, and the ultimate comfort food.
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.
The chowder is thick, creamy, rich, hearty, and wonderfully cheesy. Cheese-based soups are my weakness. The cheesy broth just lures me in.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.
What’s in Bacon Potato Corn Chowder?
To make the bacon, corn and potato chowder, you’ll need:
- Yellow onion
- All-purpose flour
- Chicken broth
- Russet potatoes
- Dried thyme and oregano
- Sharp cheddar cheese
- Fresh parsley
How to Make Bacon Potato Corn Chowder
Cook the bacon in a large stock pot. Once it’s crisp, remove the bacon to a plate but keep the grease in the pot.
Cook the onion, carrots, and celery in the same stock pot until softened. Stir in the garlic and flour, then stir in the broth, milk, potatoes, and spices. Let the mixture simmer until the potatoes have softened.
Once softened, add the corn and cooked bacon to the pot. Stir the cheese and parsley in last.
Can I Freeze This Chowder?
Yes, but it may split once frozen. That means the texture will be grainy once reheated, but it’ll still be safe to eat.
Tips for Making Potato Chowder Soup
The smaller you dice the vegetables, the faster the potato bacon chowder will be ready. I recommend 1/4-inch dice.
Grate your own cheese because pre-grated convenience bags of cheese are resistant to melting.
At any time while the corn and potato 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.
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- 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
- 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.
- Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes.
- Add the flour and whisk constantly until lightly browned, about 1 minute.
- 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.
- After potatoes are soft, add the corn, and boil for 1 to 2 minutes to warm the corn through.
- 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.
- Add the parsley and stir to combine.
- 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.
Storage: 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.
Amount Per Serving: Calories: 636Total Fat: 24gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 92mgSodium: 6790mgCarbohydrates: 74gFiber: 8gSugar: 17gProtein: 36g
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