Loaded with all the good stuff!! Bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that's perfect for busy nights!!
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Soup
Cuisine: American
Keyword: bacon potato corn chowder, corn and potato chowder, corn chowder with bacon and potatoes, corn chowder with potatoes, potato corn chowder, potato corn chowder recipe, recipe for corn chowder with potatoes
Servings: 5
Calories: 636kcal
Author: Averie Sunshine
Ingredients
12ounces3/4 of one pound bacon, diced small
2cupssweet Vidalia or yellow onionspeeled and diced small (about 1 medium/large onion)
1cupcarrotspeeled and diced small (about 2 large carrots)
1cupcelerydiced small (about 2 stalks)
4garlic clovesfinely minced
¼cupall-purpose flour
32ounces4 cups low-sodium chicken broth
4cupsmilkor as needed (I use Silk Unsweetened Cashewmilk)
2 ½cupsRusset potatoespeeled and diced into 1/4-inch cubes (about 2 extra-large potatoes)
1teaspoondried thyme
1teaspoondried oregano
1teaspoonsaltor to taste
1teaspoonpepperor to taste
pinchcayenne pepperoptional and to taste
2cupscornI used frozen and added it straight from the freezer
8ouncesextra-sharp cheddar cheesegrate it yourself, pre-grated cheese in plastic bags is resistant to melting
⅓cupfresh flat-leaf parsley leavesfinely chopped
Instructions
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.
Notes
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.