Are you looking for an easy and quick dinner that the whole family will love? This creamy potato bacon corn chowder is rich and hearty, leaving everyone satisfied and happy at the end of the night.
I am always trying out new variations on recipes that we’ve had for years. One of my easy, go-to recipes on a cold winter evening has always been potato soup. It’s hearty, quick to throw together, and a delicious meal that the whole family enjoys.
But there comes to a point mid-winter when everyone’s just not quite as satisfied with the plain old regular potato soup. Instead of shouting for joy that we’d be having potato soup, the family groans in disappointment. Times like these call for experimentation.
Enter creamy potato bacon corn chowder. This delicious chowder was well received by my family and there weren’t groans when I mentioned making this meal again. Even my son, who isn’t a huge fan of potatoes, was ok with this in his bowl because beneath the potatoes was bacon and corn covered in a creamy delicious base. Score for mom!
What makes this soup a chowder?
A chowder can be classified as a rich and chunky soup, almost always with a cream base, that contains potatoes and onions. Typically, chowders also include either fish, clams, or corn as well. This potato soup has been transformed into chowder because it is thick, hearty, creamy, and contains corn, potatoes, and onions.
Ingredients
Making this delicious creamy potato bacon corn chowder is really simple because of the easy ingredients involved. You probably already have most of them in your pantry. That’s my whole philosophy on cooking: learning to use what I have already at home from our homestead foods.
Here is what you’ll need:
- 1 pound of bacon
- 1 quart of broth: You can use turkey or chicken (whatever you have around!) I had turkey broth from our Thanksgiving turkey left over, so I used that.
- Potatoes
- Onion
- Carrots: fresh are best, but you can used canned or frozen here too
- Corn: creamed styled corn is really good in this recipe, but you can also just use plain canned corn or frozen corn. We used our preserved freezer corn, which has a bit of a sugary liquid to it (like cream corn almost), that was wonderful!
- Milk: we used our milk from our family milk cow, August, so it’s 100% whole milk. In our opinion, that’s the best way to go!
- Flour: This serves as a thickener in this recipe
- Garlic Powder
- Salt and Pepper
How to make Creamy Potato Bacon Corn Chowder
Making this recipe is really quite simple and pretty quick, too. You’ll have a delicious dinner ready for your family in just under 30 minutes!
Cook your bacon until done. Remove bacon from pan and set aside to cool. Dice your onions, then add them to the bacon grease. Allow them to cook in the grease until they’re translucent and softened. A great tip so that you only have to use one pot is to use a cast iron kettle. You can do everything in one pot which saves on the dishes!
Meanwhile, slice your carrots and peel and chop your potatoes. Once your onions are softened and ready, add all of the vegetables to the soup pot, along with your salt, pepper, and garlic powder. Add in the stock and bring to a boil. Reduce heat and simmer your broth and vegetable mixture until vegetables are softened (about 10 minutes).
While you wait, chop your bacon into small bite size pieces. Set aside.
In a glass measuring cup, measure out your milk. To the milk, whisk in the flour until the flour is absorbed.
Slowly add your milk and flour mixture to your broth and vegetable mixture. Stir for a few minutes, allowing the flour and milk mixture to thicken.
Stir in your corn and bacon to the chowder. Allow everything to simmer together for 5 minutes so that flavors can combine.
Serve with your favorite bread and cheese, and you have a meal ready to go for your family!
Recommended Tools
To lessen the dish load on this recipe, I highly recommend using a dutch oven cast iron kettle like this one for the creamy potato bacon corn chowder. Not only is it really pretty, but it’s also really useful because you can use it on the stovetop, then put it in the oven when you need it too! We use ours a lot when we make stews because it’s easy to sauté the vegetables then throw everything into the oven while only using one pot! It’s also great for baking breads like sourdough.
Other items you’ll need:
Pin it for later- you’ll want to save this one!
Don’t forget dessert!
Top things off with some of these dessert ideas:
From Scratch Easy Gooey Brownies
Cast Iron Gooey Cinnamon Rolls with Cream Cheese Frosting
Creamy Potato Bacon Corn Chowder
A rich and hearty chowder filled with potatoes, carrots, and bacon is perfect for a cozy evening at home. This easy meal made with winter vegetables and pantry staples is sure to be a winner for your family.
If you tried out this recipe and loved it, I'd really appreciate you coming back and giving it 5 stars!
Ingredients
- 12-16 oz bacon
- 1 quart chicken or turkey broth
- 5 potatoes
- 1 medium sized onion
- 2 cups of sliced carrots (about 2 large carrots)
- 2 cups whole milk
- 1 cup flour
- 1 tsp. garlic powder
- salt and pepper to taste
Instructions
- Cook your bacon until done in a large cast iron kettle or stainless steel pot. Remove bacon from pan and set aside to cool.
- Dice your onions, then add them to the bacon grease. Allow them to cook in the grease until they're translucent and softened.
- Meanwhile, slice your carrots and peel and chop your potatoes into bite size chunks.
- Once your onions are softened and ready, add all of the vegetables to the soup pot, along with your salt, pepper, and garlic powder
- Add in the stock and bring to a boil. Reduce heat and simmer your broth and vegetable mixture until vegetables are softened (about 10 minutes).
- While you wait, chop your bacon into small bite size pieces. Set aside.
- In a glass measuring cup, measure out your milk. To the milk, whisk in the flour until the flour is absorbed.
- Slowly add your milk and flour mixture to your broth and vegetable mixture. Stir for a few minutes, allowing the flour and milk mixture to thicken.
- Stir in your corn and bacon to the chowder. Allow everything to simmer together for 5 minutes so that flavors can combine.
Serve with your favorite bread and cheese, and you have a meal ready to go for your family!
Notes
*Cream corn works great for this recipe, but frozen or canned corn will also work just fine.
*Sprinkling cheese on top can take this chowder to another level of deliciousness!
*Not enough veggies? Too many? Feel free to adjust your quantities based on your taste and preferences
What’s your favorite go-to soup? Share in the comments below!
Leave a Reply