Potato Bacon And Corn Chowder Recipes

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POTATO CORN CHOWDER WITH BACON RECIPE



Potato Corn Chowder with Bacon Recipe image

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!

Provided by LifeMadeSimpleTeam

Categories     Soup

Time 40m

Number Of Ingredients 15

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))

Steps:

  • 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.

Nutrition Facts : ServingSize 6 serving, Calories 307 kcal, Carbohydrate 35 g, Protein 11 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 1189 mg, Fiber 3 g, Sugar 7 g

POTATO BACON CORN CHOWDER



Potato Bacon Corn Chowder image

This recipe is mine that I have worked on for a few years. People love it. This is a great recipe to enjoy with a nice sourdough bread.

Provided by Jon Brown

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h20m

Yield 50

Number Of Ingredients 13

1 pound bacon, diced
3 onions, diced
1 bunch celery, diced
3 tablespoons minced garlic
2 quarts water, divided
1 gallon heavy whipping cream
1 cup butter
1 ¾ cups all-purpose flour
18 potatoes, peeled and diced
2 (16 ounce) packages frozen corn
1 red bell pepper, diced
2 pinches red pepper flakes, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. Add onions and celery to bacon and stir until coated in bacon grease; add garlic.
  • Pour 1 quart water over onion mixture and cover pot; steam vegetables until partially tender, about 5 minutes. Add remaining 1 quart water and cream; reduce heat to medium.
  • Melt butter in a saucepan over medium heat; stir flour into melted butter and cook until mixture forms a paste. Add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. Slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees F (75 degrees C) to 180 degrees F (80 degrees C), 30 to 40 minutes.
  • Cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. Mix corn mixture into soup and season with red pepper flakes, salt, and pepper.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 23.9 g, Cholesterol 117.4 mg, Fat 33.4 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 20.3 g, Sodium 142.6 mg, Sugar 1.9 g

BACON CORN CHOWDER WITH POTATOES



Bacon Corn Chowder With Potatoes image

Make and share this Bacon Corn Chowder With Potatoes recipe from Food.com.

Provided by AZPARZYCH

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

6 slices bacon, chopped
1/2 cup finely chopped onion
1/4 cup chopped celery
2 cups lower-sodium chicken broth, divided
3 1/2 cups fresh corn kernels, reserving 3 of the stripped cobs (6 to 8 medium ears corn)
1 lb unpeeled red potatoes, cubed (1/2 inch, about 3 cups)
2 tablespoons chopped fresh thyme
2 bay leaves
1 teaspoon coarse salt
1/4 teaspoon pepper
2 cups hot milk
1/4-1/2 teaspoon hot pepper sauce

Steps:

  • Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
  • Add onion and celery to pot; cook and stir 3 to 4 minutes or until almost translucent. Increase heat to high; add 1/2 cup of the broth, stirring to scrape up any browned bits from bottom of pot. Add reserved corn cobs, remaining 1 1/2 cups broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil. Cover; reduce heat to low.
  • Simmer 15 minutes or until potatoes are tender; uncover.
  • Add milk and hot sauce; simmer 5 minutes.
  • Add corn kernels; simmer 3 to 4 minutes.
  • Remove and discard corn cobs and bay leaves.
  • Stir in bacon just before serving.

Nutrition Facts : Calories 234.6, Fat 8.3, SaturatedFat 3.5, Cholesterol 16.8, Sodium 778.4, Carbohydrate 33.6, Fiber 3.4, Sugar 7.2, Protein 9.7

POTATO, BACON, AND CORN CHOWDER



Potato, Bacon, and Corn Chowder image

A quick and delicious comfort food made with canned corn, potatoes and bacon.

Provided by Kim R.

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 10

½ pound thick sliced bacon, cut into 1/2-inch pieces
2 carrots, diced
4 stalks celery, chopped
1 bay leaf
2 tablespoons butter
2 tablespoons flour
4 cups milk
2 large potatoes, peeled and diced
1 (15.25 ounce) can whole kernel corn, drained
1 pinch paprika

Steps:

  • Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
  • Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g

BACON AND POTATO CHOWDER



Bacon and Potato Chowder image

Very filling, tasty, and easy to make. For best results, buy a good, very smokey bacon from a butcher shop.

Provided by Kat2355

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

6 slices bacon, very smokey local bacon is better
1 cup onion, chopped
1 garlic clove, minced
3 cups potatoes, diced
3 cups water
3 chicken bouillon cubes
3 tablespoons flour
1 (354 ml) can evaporated 2% milk

Steps:

  • Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
  • In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.
  • Add potatoes, water, bouillon cubes to pot.
  • Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
  • Mix flour with a small amount of evaporated milk, making a paste.
  • Gradually stir in remaining milk.
  • Add to potato mixture.
  • Cook over medium heat until mixture comes to a boil and thickens.
  • Stir often to ensure the soup doesn't burn on the bottom of the pot.

Nutrition Facts : Calories 188, Fat 6, SaturatedFat 2, Cholesterol 8.6, Sodium 830.1, Carbohydrate 28.7, Fiber 3.3, Sugar 3.1, Protein 5.3

CORN CHOWDER WITH BACON



Corn Chowder with Bacon image

My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

4 bacon strips, diced
1 small onion, chopped
1 celery rib, chopped
1/4 cup chopped green pepper
4 cups cubed peeled potatoes
2-1/2 cups chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 quart half-and-half cream
1 package (16 ounces) frozen corn, thawed

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

Nutrition Facts :

CORN CHOWDER WITH POTATOES



Corn Chowder with Potatoes image

I developed this soup out of two others to create my own low-calorie recipe. It turned out so well that I entered it in my county fair and won a blue ribbon. -Alyce Wyman, Pembina, North Dakota

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 16

1 small onion, chopped
1 garlic clove, minced
1-1/2 cups cubed peeled potatoes
1/4 cup shredded carrot
2 cups water
2 teaspoons dried parsley flakes
2 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups fat-free milk, divided
3 bacon strips, cooked and crumbled
3 tablespoons all-purpose flour
1/2 cup cubed reduced-fat process cheese (Velveeta)
1/2 cup beer or nonalcoholic beer
1/2 teaspoon liquid smoke, optional

Steps:

  • Place a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook and stir until tender. Add potatoes, carrot, water, parsley and seasonings. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes., Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour and remaining milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke; heat through.

Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 681mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.

OLD FASHIONED CORN AND POTATO CHOWDER



Old Fashioned Corn and Potato Chowder image

This really is old fashioned! It comes from "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. This wonderful book has been passed down through 4 generations of women in my family. Proof that some of the best stuff is the oldest and simplest.

Provided by Malriah

Categories     Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2 cups cooked corn (canned is fine)
2 cups diced potatoes
1 tablespoon butter
1/4 cup onion, diced
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups boiling water
2 cups hot milk
1 tablespoon flour, mixed with
1 tablespoon water

Steps:

  • Combine, in a large pot,all ingredients except milk and flour/water.
  • Cook until potatoes are fork tender.
  • Add milk and flour/water, stirring well.
  • Bring to a boil and allow to cook for 10 minutes.
  • Serve with chopped green onion and shredded cheese as a garnish.

Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 4.8, Cholesterol 24.7, Sodium 384.5, Carbohydrate 40.8, Fiber 4.1, Sugar 5.2, Protein 9

BACON-POTATO CORN CHOWDER



Bacon-Potato Corn Chowder image

I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. -Katie Lillo, Big Lake, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1/2 pound bacon strips, chopped
1/4 cup chopped onion
1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

Nutrition Facts : Calories 335 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 592mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.

CORN AND POTATO CHOWDER



Corn and Potato Chowder image

Provided by Food Network

Categories     main-dish

Yield Feeds 6 to 8

Number Of Ingredients 15

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

Steps:

  • Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
  • Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
  • Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

WALTER'S POTATO, BACON, CORN CHOWDER



Walter's Potato, Bacon, Corn Chowder image

This is one of my Dad's recipes. It's great comfort food and very good with biscuits or corn muffins.

Provided by Larry Jones

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

8 slices bacon, diced
4 medium potatoes, chopped
1/2 cup onion, chopped
pepper
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
1 (15 ounce) can corn
1 teaspoon marjoram
3 cups milk, depends on how thick you want it to be

Steps:

  • Cook bacon in skillet till crisp-add onions until limp-drain on paper towels.
  • Put potatoes and celery in large stock pot and add enough water to just cover.
  • Boil until not quite tender.
  • Do not drain.
  • Add bacon, onions and rest of ingredients and simmer for 1/2 hour--eat & enjoy.

CORN-BACON CHOWDER



Corn-Bacon Chowder image

A rich chowder thickened with canned potato and mushroom soups.

Provided by CONI4JSUS

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 40m

Yield 12

Number Of Ingredients 8

2 ½ pounds potatoes, peeled and cubed
1 pound sliced bacon
2 (10.75 ounce) cans condensed cream of potato soup
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10 ounce) can canned whole kernel corn
2 cups whole milk, or as needed
¼ teaspoon curry powder, optional
1 pinch salt and black pepper to taste

Steps:

  • Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
  • Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
  • Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 32.4 g, Cholesterol 19.7 mg, Fat 10.6 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 1029.8 mg, Sugar 4.4 g

POTATO CORN AND CANADIAN BACON CHOWDER



Potato Corn and Canadian Bacon Chowder image

Make and share this Potato Corn and Canadian Bacon Chowder recipe from Food.com.

Provided by dicentra

Categories     Chowders

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups chicken broth
3 cups red potatoes, peeled and cubed
2 cups corn
1 large onion, chopped
1 garlic clove, minced
6 ounces Canadian bacon, julienned
1 large bay leaf
3/4 teaspoon thyme
1/4 teaspoon dry mustard
2 cups whole milk, divided
2 tablespoons cornstarch
salt and pepper

Steps:

  • Combine all ingredients except milk, cornstarch, salt and pepper in slow cooker; cover and cook on high for 4-5 hours, adding 1 1/2 cups milk during last 30 minutes.
  • Discard bay leaf. Process half the soup in food processor or blender until smooth; return to slow cooker.
  • Cover and cook on high for 10 mintues; stir in combined 1/2 cup milk and cornstarch, stirring 2-3 mintues. Season to taste with salt and pepper.

Nutrition Facts : Calories 238.8, Fat 6.4, SaturatedFat 2.5, Cholesterol 23.4, Sodium 854.8, Carbohydrate 32.2, Fiber 3, Sugar 8.8, Protein 14.8

POTATO BACON CHOWDER



Potato Bacon Chowder image

This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table.-Jacque Manning, Burbank, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 pound potatoes, peeled and cubed (about 2 medium)
1 cup water
8 bacon strips
1 medium onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-3/4 cups whole milk
1 cup sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

Steps:

  • Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside., In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil)., Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

Nutrition Facts : Calories 389 calories, Fat 29g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 869mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.

QUICK POTATO CORN CHOWDER



Quick Potato Corn Chowder image

This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
Minced fresh parsley, optional

Steps:

  • In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.

INSTANT POT® POTATO, CORN, AND BACON CHOWDER



Instant Pot® Potato, Corn, and Bacon Chowder image

Instant Pot® version of a combined, classic comfort soup, ready in about 1 hour!

Provided by angelinamarie3

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 1h

Yield 6

Number Of Ingredients 13

4 slices bacon, diced
1 onion, diced
3 cloves garlic, minced
4 medium potatoes, peeled and cubed
1 (16 ounce) package frozen corn kernels
4 cups vegetable stock, or more as needed
1 teaspoon dried thyme
1 pinch cayenne pepper
salt and ground black pepper to taste
¾ cup heavy cream
3 tablespoons all-purpose flour
¼ cup shredded Cheddar cheese, or to taste
2 tablespoons chopped green onions, or to taste

Steps:

  • Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Whisk together heavy cream and flour in a small bowl. Set aside.
  • Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
  • Garnish with shredded Cheddar cheese and green onions. Serve immediately.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 47.7 g, Cholesterol 53.4 mg, Fat 16.6 g, Fiber 5.6 g, Protein 10.4 g, SaturatedFat 9.1 g, Sodium 380.1 mg, Sugar 4.6 g

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BACON POTATO CORN CHOWDER RECIPE | LIL' LUNA
2020-08-20 Cook bacon in a large skillet until crisp. Remove and drain on paper towels. Meanwhile, add potatoes to a large saucepan adding enough water to cover. Bring to a boil on high heat then reduce to medium heat and cook, uncovered, for 10-15 minutes. Until potatoes are tender. Drain, reserving ½ cup potato water.
From lilluna.com


OLD FASHIONED POTATO CORN CHOWDER - GRANNY'S IN THE KITCHEN
2022-02-22 Instructions. In a large heavy-bottomed saucepan, cook the bacon and onion, until the bacon is browned and the onion is tender. Add the water, potatoes, and corn and cook at a simmer until the potatoes are tender (about 20 minutes). Stir in milk, butter, pepper, and salt. Bring to a gentle boil, turn off heat, and serve.
From grannysinthekitchen.com


CREAMY POTATO CORN CHOWDER WITH BACON - SWIRLS OF FLAVOR
2021-09-03 Instructions. Heat a medium saucepot and cook bacon until crispy. Transfer bacon to paper towel, leaving bacon fat in saucepot. Cook onion, carrots, potatoes, celery, kosher salt and pepper in bacon fat until vegetables are tender-crisp, about 5 minutes. Add vegetable broth, corn kernels and cream style corn.
From swirlsofflavor.com


SLOW COOKER POTATO BACON CORN CHOWDER - CREME DE LA CRUMB
2015-11-08 Instructions. Add onions, red pepper, corn, milk, chicken broth, potatoes, flour, and Italian seasoning to slow cooker and stir. Cover and cook on high 4 hours or low 6-8 hours. Potatoes should be easily pierced with a fork. Stir in salt and pepper to taste and bacon. Garnish with fresh parsley if desired and serve.
From lecremedelacrumb.com


BACON, POTATO AND CORN CHOWDER • STEPHANIE HANSEN
Instructions. Cut the corn off the cob by standing the cob in a wide-mouthed bowl and cut the kernels off the cob. The bowl will catch the kernels. Reserve the cobs. Place 1 Tbsp butter in a large pot over medium-high heat. Add bacon and cook until brown. With a slotted spoon, transfer bacon from pot to a paper towel to drain.
From stephaniesdish.com


10 BEST POTATO CORN CHOWDER BACON RECIPES | YUMMLY
2022-06-01 Southwest Potato Corn Chowder Betty Crocker. green onions, milk, frozen corn, roasted red bell pepper, red potatoes and 10 more. Bacon Onion Potato Corn Chowder (Gluten Free) Oh Snap! Let's eat! pepper, potatoes, milk, bay leaf, bacon, frozen corn, chicken broth and 6 more. Bacon Onion Potato Corn Chowder (Gluten Free) Oh Snap!
From yummly.com


POTATO CORN CHOWDER – PERFECT FOR COLD-WEATHER SEASON
2022-04-15 Instructions. In a large soup pot, cook bacon until browned. Add onion and celery, cook until soft. Add garlic, salt, thyme and pepper. Stir in broth, potatoes and corn. Bring to a simmer and reduce heat to medium. Cover and cook for 15-20 minutes or until potatoes are tender. In a small bowl, combine milk and cornstarch.
From lemonsforlulu.com


POTATO CORN CHOWDER WITH BACON IS SUPER EASY TO MAKE
7. While waiting for the potatoes to boil, chop the cooked bacon into 1/4-inch pieces and set aside. 8. Next, use a potato masher to break up some of the potatoes with 4-5 mashes. 9. Add in the half and half and bring the mixture back up to a boil. Then, add in the corn and continue boiling for 5 minutes. 10.
From sweetsavoryandsassy.com


CORN POTATO CHOWDER - SPUDSPIKES
gourmet seasonings are not just for potatoes! use on vegetables & meat, and in soups, salads, and more!
From spudspikes.com


ROASTED POBLANO CORN AND POTATO CHOWDER WITH BACON AND …
2016-11-10 Reduce heat to medium and cook until the potatoes are tender. Add the roasted and peeled peppers, corn and heavy cream and bring back to a simmer. Add Gouda cheese and stir until cheese has melted. Add half the bacon, reserving the remainder for garnishing the chowder. Season to taste with salt and black pepper to taste.
From fromachefskitchen.com


SAVORY BACON POTATO CHOWDER RECIPE | LAND O’LAKES
8 slices bacon, cut into 1-inch slices . 6 medium (2 cups) new red potatoes, cubed 1/2-inch . 1 medium (1 cup) onion, chopped . 1 cup sour cream . 1 1 / 4 cups Land O Lakes® Half & Half. 1 (10 3/4-ounce) can condensed cream of chicken soup . 1 (11-ounce) can whole kernel corn, drained . 1 / 4 teaspoon dried thyme leaves . 1 / 4 teaspoon pepper
From landolakes.com


POTATO BACON AND CORN CHOWDER - STIRRING THE POT WITH WENDY
2021-08-26 Chunky Potato Bacon and Corn Chowder. A chunky hearty soup . Print Recipe Pin Recipe. Prep Time 10 mins. Cook Time 25 mins. Total Time 35 mins. Course Light meal, Soup. Servings 6. Ingredients . 1 Onion finely diced; 2 Stalks celery diced; 4 Rashers bacon, diced; 1 Tbsp Olive Oil; 800 gm Potatoes, peeled and diced; 1 1/2 Litres Stock – Chicken or …
From stirringthepotwithwendy.com


EASY POTATO CORN CHOWDER RECIPE - THE SHORTCUT KITCHEN
2021-12-02 Add corn, garlic, potatoes, and seasonings and cook for 1 minute. Stir in flour and cook for 2 minutes stirring constantly. Slowly whisk in chicken broth and cream and bring to a boil. Once boiling turn down to a simmer and let cook for 10-15 minutes or until potatoes are soft. Serve with bacon bits and green onions.
From centslessdeals.com


BACON POTATO CORN CHOWDER - COOKING FOR MY SOUL
2021-02-12 Add the corn kernels and heavy cream (or half-and-half). Season with salt and pepper to taste. Bring it back to a boil and then reduce to a low simmer. Cover with the lid and simmer for 8-10 more minutes, stirring occasionally. If needed, add more broth or heavy cream until desired consistency.
From cookingformysoul.com


CHICKEN CHOWDER WITH POTATO, BACON, AND CORN RECIPE
2019-06-04 Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore. Notes: Freeze the bacon first for easy chopping. The stock can be prepared the day before. Avoid overcooking the potatoes. This chowder reheats well.
From seriouseats.com


CORN CHOWDER WITH POTATO AND BACON - FOXY FOLKSY
Heat oil in a pot over medium heat. Add bacon pieces and fry until browned and crisp. Remove the pieces using a slotted spoon and transfer in a small bowl. Set aside. In the same pot with oil, add butter and melt. Add garlic and onions and cook until limp an aromatic. Add potatoes and corn kernels and stir.
From foxyfolksy.com


POTATO CORN CHOWDER WITH BACON RECIPE (INSTANT POT OPTION)
2015-07-29 Run the back of the knife over the empty cobs to also extract the 'cream of corn'. Add corn kernels and potato dices to the Instant Pot together with 2.5 cups broth, coconut milk and seasonings. Close the lid and turn the pressure valve to 'Sealing' position. Cook on high pressure for 8 minutes. The pot will take about 15 minutes to pressurize ...
From leelalicious.com


LOADED BACON POTATO CORN CHOWDER - AVERIE COOKS
2020-05-21 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.
From averiecooks.com


CREAMY POTATO CORN CHOWDER - ADVENTURES OF MEL
2017-12-08 Instructions. Wash and chop your veggies, including potatoes, onion, and celery. Sauté the chopped onion and celery in melted butter in a large stew pot for 3 to 4 minutes. Stir in the chicken broth, potatoes, and frozen corn. Simmer on medium heat until potatoes have softened, about 30 minutes or so.
From adventuresofmel.com


CORN AND BACON CHOWDER | CANADIAN LIVING
2010-02-02 Method. In saucepan, cook bacon over medium heat until crisp, about 5 minutes. Drain fat from pan. Add onions and garlic; cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, peel and cube potatoes. Add to pan along with half of …
From canadianliving.com


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