Best 2 Potato Bacon And Corn Chowder Recipes

Potato Bacon and Corn Chowder is a hearty and comforting dish that is perfect for a cold winter day. It is a creamy soup that is loaded with potatoes, bacon, corn, and vegetables. This chowder is easy to make and is a great way to use up leftover vegetables or bacon.

Let's cook with our recipes!

POTATO, BACON, AND CORN CHOWDER

Potato, Bacon, and Corn Chowder image

A quick and delicious comfort food made with canned corn, potatoes and bacon.

Provided by Kim R.

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

½ pound thick sliced bacon, cut into 1/2-inch pieces
2 carrots, diced
4 stalks celery, chopped
1 bay leaf
2 tablespoons butter
2 tablespoons flour
4 cups milk
2 large potatoes, peeled and diced
1 (15.25 ounce) can whole kernel corn, drained
1 pinch paprika

Steps:

Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g

INSTANT POT® POTATO, CORN, AND BACON CHOWDER

Instant Pot® Potato, Corn, and Bacon Chowder image

Instant Pot® version of a combined, classic comfort soup, ready in about 1 hour!

Provided by angelinamarie3

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

4 slices bacon, diced
1 onion, diced
3 cloves garlic, minced
4 medium potatoes, peeled and cubed
1 (16 ounce) package frozen corn kernels
4 cups vegetable stock, or more as needed
1 teaspoon dried thyme
1 pinch cayenne pepper
salt and ground black pepper to taste
¾ cup heavy cream
3 tablespoons all-purpose flour
¼ cup shredded Cheddar cheese, or to taste
2 tablespoons chopped green onions, or to taste

Steps:

Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Whisk together heavy cream and flour in a small bowl. Set aside.
Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
Garnish with shredded Cheddar cheese and green onions. Serve immediately.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 47.7 g, Cholesterol 53.4 mg, Fat 16.6 g, Fiber 5.6 g, Protein 10.4 g, SaturatedFat 9.1 g, Sodium 380.1 mg, Sugar 4.6 g

Tips:

Choose the right potatoes: Yukon Gold or russet potatoes are the best choices for chowder, as they hold their shape well and have a creamy texture.
Don't overcrowd the pot: When cooking the bacon, add it to the pot in batches so that it can crisp up properly. If you overcrowd the pot, the bacon will steam instead of fry.
Cook the vegetables until they are tender: The vegetables should be cooked until they are tender, but not mushy. This will take about 10-15 minutes.
Season the chowder to taste: Once the vegetables are cooked, season the chowder with salt, pepper, and any other desired spices. Taste the chowder and adjust the seasoning as needed.
Serve the chowder hot: Chowder is best served hot, so make sure to reheat it before serving if it has been refrigerated.

Conclusion:

Potato, bacon, and corn chowder is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your chowder thick or thin, with or without vegetables, this recipe is a great place to start. So next time you are looking for a comforting and delicious soup, give potato, bacon, and corn chowder a try.