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Potato Corn Chowder

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"Corn, potatoes and bacon all in a warm soup."

Serves 6 | Prep Time 20 mins | Cook Time 25 mins

Why I Love This Recipe

A hearty warm soup for a cold winter day!

Ingredients You'll Need

8 slices bacon, chopped and divided
3 Tbsp butter
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced
3 Tbsp all-purpose flour
4 cups chicken broth
3 large Russet potatoes, peeled and cut into 1 inch cubes
2 cups shredded cheddar
1/4 cup heavy cream
4 cups frozen corn
salt and pepper to taste
green onions, sliced, optional
extra cheese, optional


In a Dutch oven cook bacon for about 8 mins or until crispy. Remove bacon to a paper-towel-lined plate to drain, then crumble when cool. Wipe the pot with a paper towel to remove excess oil

Return pot to medium heat, then add butter, onion, and garlic. Saute until softened, about 4 mins. Add flour and cook, stirring constantly, for about 1 min

Add chicken broth and potatoes, bring to boil. Reduce heat to medium-low and simmer, stirring occasionally. Cook until potatoes are just tender but not falling apart, about 8 to 10 mins

Whisk in heavy cream. Add cheddar cheese, stirring until melted. Stir in corn and half the bacon, crumbled. Simmer just until corn is heated through, about 3-5 mins

Serve hot potato corn chowder immediately, topped with remaining crumbled bacon, green onion, and more cheddar cheese, if desired

Pairs Well With

A good bread or croutons.

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