Corn Chowder with Bacon and Potatoes
Farm fresh corn, hearty chunks of potatoes, and crisp hickory smoked bacon send this chowder over the top with unequivocal flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Scale
Ingredients
- 4 slices bacon
- 3 ears of corn
- 2 stalks celery chopped
- 2 carrots diced
- 1/2 large onion diced
- 2 gold potatoes chunked into 1/2 inch bites
- 1/2 red pepper diced
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper
- 6 cups low sodium chicken broth
- 3 tablespoons flour
- 1/4 cup heavy cream
- 1/4 cup fresh chopped parsley
- Salt & Pepper to taste
Instructions
- Cook bacon in skillet or in oven on baking sheet at 375 degrees until crispy; approximately 15 minutes. Remove to paper towels; reserving bacon grease. When cooled coarsely chop bacon.
- Shuck and remove silk from corn. Cut kernels from the ears of corn.
- Heat bacon grease in large stockpot or dutch oven over medium heat. Add corn, celery, carrots, onions and potatoes and cook for 5-7 minutes; stirring several times. Add red pepper and cook for another 3 minutes; stirring a couple of times. Add paprika, onion powder, garlic powder and cayenne and cook for 30 seconds stirring constantly.
- Add chicken broth. Bring to low boil and simmer until potatoes are soft.
- Pull one cup of broth from stockpot (trying not to get any vegetables). Mix with flour to create a slurry. Whisk into soup using fork and bring back to a low boil. Simmer until slightly thickened for about 2-3 minutes.
- Stir in cream.
- Add chopped bacon and parsley just before serving. Salt and pepper to taste.
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Find it online: https://www.smalltownwoman.com/bacon-potato-and-corn-chowder/