POTATO BACON CORN CHOWDER
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
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
CREAMY CORN CHOWDER
Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 5
Number Of Ingredients 18
Steps:
- In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
- In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
- Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
- Garnish with parsley if desired, and crumbled bacon.
Nutrition Facts : Calories 490, Carbohydrate 43 g, Cholesterol 85 mg, Fat 4, Fiber 5 g, Protein 13 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 1 g
BACON AND POTATO CHOWDER
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
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
BACON POTATO CHOWDER
This is a hearty, stick-to-your-ribs potato soup. In place of the bacon, you can substitute cubed cooked ham.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain. , Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon.
Nutrition Facts : Calories 386 calories, Fat 20g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 782mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.
WALTER'S POTATO, BACON, CORN CHOWDER
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
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.
POTATO, BACON, AND CORN CHOWDER
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
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
POTATO BACON CHOWDER
Great taste, filling and nourishing. Easy to make. Suitable for diabetics and Celiacs. 499 Calories. Fat 17g
Provided by Insandouts
Categories Chowders
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the bacon in a large saucepan and cook over a medium heat for 5 minutes or until golden and crisp.
- Remove from saucepan and drain on absorbent kitchen paper.
- Melt the butter in the pan and cook the onions, celery and thyme over a low heat for 4- 5 minutes or until onion is soft.
- Return the bacon to the pan, then stir in the flour and cook 1 minute.
- Remove the pan from the heat and gradually blend in the stock.
- Bring to the boil, then reduce the heat.
- Add the potatoes and cook for 10 minutes or until they are tender (took longer for me).
- Remove pan from heat and stir in sour cream and parsley.
- Return to the heat and cook without boiling, stirring constantly, for 1- 2 minutes.
- Ladle soup into the bowls, sprinkle with chives/spring onions and serve.
Nutrition Facts : Calories 475.6, Fat 31.1, SaturatedFat 13.4, Cholesterol 62, Sodium 653.7, Carbohydrate 36.7, Fiber 4.3, Sugar 7.7, Protein 13.1
POTATO-BACON CHOWDER
A satisfying comfort food that can be jazzed-up with the same toppings you would put on a baked potato (cheese, green onions, bacon). This is a great soup for a pot-luck, because it is universally enjoyed by kids and adults. NOTE: The original version called for Half 'N Half, but I've found that milk works just fine.
Provided by CookinDiva
Categories Chowders
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Prepare vegetables; dice onion and celery. Peel and dice potatoes into small pieces.
- Saute onion and celery in butter about 8 minutes over low heat until softened.
- Add potatoes and chicken broth. Simmer 15-20 minutes until potatoes are tender.
- Add cream cheese to soup (Hint: pour some of the hot soup into a mixing bowl with cream cheese; whisk to blend, and then pour this back into the soup pot).
- Add chopped bacon and milk (if you like a richer soup, use Half-n-Half instead of milk).
- Option - add a pkg. of frozen broccoli, cooked, drained and chopped, or a package of frozen corn.
- Season with salt and pepper.
- Serve with additional toppings (cheese, chopped green onions, bacon).
Nutrition Facts : Calories 306.9, Fat 20.3, SaturatedFat 9.5, Cholesterol 45.6, Sodium 635.5, Carbohydrate 21, Fiber 2.3, Sugar 1.8, Protein 10.5
BACON-POTATO CORN CHOWDER
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
Time 30m
Yield 6 servings.
Number Of Ingredients 7
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.
POTATO BACON CHOWDER
Got this from BACKYARD LIVING. A baked potato chowder in a bowl. I haven't made this yet. I'm working up to it. Not really crazy for soups, but I'm slowly getting there. Very, very slowly. Prep and cooking times are really guesses.
Provided by Myrna 2
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cover and cook potatoes in 1 c.
- water til tender.
- Cook bacon in a skillet til crisp, remove and drain.
- Saute onion and celery in drippings.
- Add to undrained potatoes.
- Stir in soup, milk, sour cream, salt& pepper.
- Cook over low heat for 10 min.
- DO NOT BOIL!
- Add bacon to soup, saving 1/4 cup for garnish with the parsley.
Nutrition Facts : Calories 362.3, Fat 27.3, SaturatedFat 12, Cholesterol 51.4, Sodium 651.3, Carbohydrate 20.5, Fiber 1.6, Sugar 2, Protein 9.6
POTATO BACON CHOWDER
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
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.
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