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This Corn, Potato & Bacon Chowder recipe is perfect for this cold weather we’ve been having!! It’s easy to make, and is sooo yummy and warming! You’ll defnitely want to pin this to your soup board because this recipe is a keeper!
Corn, Potato & Bacon Chowder
This creamy corn soup will warm you from the inside out.
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Servings 6 servings
Ingredients
- 8 Slices Thick Bacon
- 2 cup Corn or one 12oz bag of Frozen Corn
- ¾ cup Onion Chopped
- 1 ½ cup Potatoes Cubed
- 3 Cloves Garlic Minced
- 2 cup Heavy Cream
- 1 cup Chicken Broth
- 2 tablespoon Butter
- 2 tablespoon all-purpose flour
- 2 tablespoon Rosemary
- 1 tablespoon Thyme
- 1 teaspoon Pepper
Instructions
- Cook 1/2 of the slices of bacon until crispy.
- Crumble the bacon and set it aside
- Chop the rest of the bacon and add it to a cold pot.
- Turn heat to medium-high and cook until almost done.
- Drain only half of the bacon grease.
- Add seasonings, potatoes, corn, onions and garlic.
- Reduce heat to medium and add butter.
- Once butter has melted, whisk in flour and cook for about 1 minute, stirring constantly.
- Whisk in chicken broth and then the heavy cream.
- Bring to a boil and reduce to a simmer.
- Cook for 20 minutes to 1 hour.
- Stir often.
- Serve with crumbled bacon on the top.
Nutrition
Calories: 614kcal | Carbohydrates: 25g | Protein: 11g | Fat: 53g | Saturated Fat: 27g | Cholesterol: 150mg | Sodium: 532mg | Potassium: 567mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1525IU | Vitamin C: 16.5mg | Calcium: 98mg | Iron: 2.9mg
Keyword corn chowder, corn soup
Course Lunch, Main Course, Soup
Cuisine American
nancy says
I don’t care for thyme, so I’ll just leave it out.
Angie says
This soup was delicious but 2 tablespoons of thyme was way too much for my taste. Thank you for sharing…I will definitely make it again, with less thyme.