Recipes

Potato and Corn Chowder

Potato Corn Chowder
This Potato Corn Chowder is a thick, hearty, and creamy soup, perfect for those snowy winter nights! Made with smoky bacon, creamy potatoes, and sweet corn, it's guaranteed to warm you up.
  • Prep Time: 20min
  • Cook Time: 30min
  • Servings: 4

Ingredients

  • 4 strips bacon
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1 tablespoon flour
  • 3 cups chicken stock or reduced-sodium broth
  • 1 lb. Michigan russet potato, peeled and cubed
  • 1 (14-oz.) can cream-style corn
  • 1 cup frozen, thawed corn
  • 1/3 cup milk
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground pepper to taste

Preparation

  1. Cook bacon in a large saucepan over medium heat until crisp. Remove and drain on paper towels. Pour off all but 1 tablespoon bacon fat.
  2. Add onion and cook for 5 minutes.
  3. Add celery and carrots and cook for 5 minutes more.
  4. Stir in flour and cook for 1 minute.
  5. Slowly stir in stock, stirring constantly until thickened.
  6. Add potatoes and bring to a boil.
  7. Reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
  8. Stir in cream-style corn, corn, milk, thyme and Worcestershire sauce; cook until heated through.
  9. Crumble bacon into chowder and season with salt and pepper.
  10. Ladle into bowls and top with additional crumbled bacon and thyme, if desired.

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