Corn Chowder With Bacon and Potatoes

This creamy and thick corn chowder with bacon and potatoes recipe by Come Sit At My Table is going to be your ultimate comfort food. It’s easy to make and gives you the warmth you need during this season. The sweetness from the corn perfectly balances the saltiness of the bacon. You can definitely use frozen corn, but fresh ones are so much better.

RELATED: Easy Hot Water Cornbread Fritters Recipe

This soup recipe is packed with celery, carrots, onion, potatoes, red pepper, and bacon. It’s bursting with delicious flavor that you will surely love. You can serve it all year round, even in summer, as the peak season of corn is mid-summer. For sides, you can choose from buttermilk cornbread, potato pancakes, sandwiches, or fresh-baked bread. Try to make this at home; it will definitely be a hit.

Traditional Bacon and Potato Corn Chowder

• 4 slices of bacon
• 2-11 ounces of celery (chopped)
• 2 carrots (diced)
• 1 small onion (diced)
• 6 small gold potatoes (cubed)
• 1/2 red pepper (diced)
• 1 teaspoon of paprika
• 1/4 teaspoon of onion powder
• 1/4 teaspoon of garlic powder
• pinch of cayenne pepper (optional)
• 6 cups of chicken broth
• 1/4 cup of cornstarch
• 1 cup of heavy cream
• salt and pepper

[social_warfare buttons=”facebook,pinterest,twitter,whatsapp”]

How to Make Corn Chowder With Bacon and Potatoes

Step 1:

Place a medium or large soup pot over heat and fry chopped bacon. Once done, remove from the soup pot and transfer to a plate lined with a paper towel. Leave as much bacon grease as you can.

Step 2:

Add the celery, carrots, onion, potatoes, and red pepper to the soup pot. Stir and cook over medium heat for about 5 to 7 minutes. Next, add the corn, paprika, onion powder, cayenne pepper, and cook for about 30 seconds.

Step 3:

Add 1/2 cup of the chicken broth to the cornstarch and whisk well. Set aside. Add the remaining chicken broth to the soup pot. Let it come to a boil for about 15 to 20 minutes or until the potatoes are cooked.

Step 4:

Once the vegetables are done, add the cornstarch mixture and slowly stir into the boiling chowder mixture. Let it boil for about 2 to 3 minutes or until slightly thickened. Mix in one cup of heavy cream, lower the heat, and let it simmer for another 2 to 3 minutes.

Step 5:

Make a taste test, and add salt and pepper if needed. Normally about 1/2 teaspoons each. Serve and enjoy!

Corn Chowder With Bacon and Potatoes