Potato Corn Chowder
  • Cooking Time: 25 mins
  • Servings: 6
  • Preparation Time: 20 mins
  • 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
  1. 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
  2. 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
  3. 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
  4. 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
  5. Serve hot potato corn chowder immediately, topped with remaining crumbled bacon, green onion, and more cheddar cheese, if desired
A hearty warm soup for a cold winter day!