Best 7 Potato Bacon Corn Chowder Recipes

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Potato bacon corn chowder is a hearty and flavorful soup that is perfect for a cold winter day. Made with simple ingredients like potatoes, bacon, corn, and cream, this soup is sure to become a family favorite. The creamy broth is rich and satisfying, while the bacon and corn add a smoky and sweet flavor. Serve this soup with a side of crusty bread or crackers for a complete meal.

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

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

BACON-POTATO CORN CHOWDER



Bacon-Potato Corn Chowder image

I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. -Katie Lillo, Big Lake, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1/2 pound bacon strips, chopped
1/4 cup chopped onion
1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

Nutrition Facts : Calories 335 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 592mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.

WALTER'S POTATO, BACON, CORN CHOWDER



Walter's Potato, Bacon, Corn Chowder image

This is one of my Dad's recipes. It's great comfort food and very good with biscuits or corn muffins.

Provided by Larry Jones

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

8 slices bacon, diced
4 medium potatoes, chopped
1/2 cup onion, chopped
pepper
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
1 (15 ounce) can corn
1 teaspoon marjoram
3 cups milk, depends on how thick you want it to be

Steps:

  • Cook bacon in skillet till crisp-add onions until limp-drain on paper towels.
  • Put potatoes and celery in large stock pot and add enough water to just cover.
  • Boil until not quite tender.
  • Do not drain.
  • Add bacon, onions and rest of ingredients and simmer for 1/2 hour--eat & enjoy.

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

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

SWEET POTATO/BACON CORN CHOWDER



Sweet Potato/Bacon Corn Chowder image

I merged recipes from several sources to get this. I once made it and brought it to work for a pot luck. they LOVED it! I had people from other offices asking for the recipe!

Provided by hhorn

Categories     Chowders

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

8 slices bacon, cut into slivers
2 medium white potatoes, peeled & diced
1 medium onion, chopped
2 medium sweet potatoes, peeled & diced
2 bay leaves
1 tablespoon Old Bay Seasoning
salt & pepper
10 ounces frozen corn
1 cup sour cream
1 1/4 cups milk
10 ounces condensed cream of chicken soup

Steps:

  • In a large soup pot cook bacon over medium high heat until almost crisp.
  • Add white potatoes and onions. Cover and cook 5 minutes, stirring frequently.
  • Add sweet potatoes, bay leaves, Old Bay, salt and pepper. Cover and reduce heat to medium; cook a few minutes more - until potatoes are tender, stirring occasionally.
  • Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (approx 10 minutes).
  • Remove bay leaves and serve.

Nutrition Facts : Calories 421.2, Fat 26.7, SaturatedFat 11.5, Cholesterol 48.3, Sodium 741.1, Carbohydrate 37.1, Fiber 3.6, Sugar 3.3, Protein 10.6

SWEET POTATO CORN BACON CHOWDER



Sweet Potato Corn Bacon Chowder image

Number Of Ingredients 14

1 very large sweet onion diced
3-4 cloves garlic finely chopped
2 celery stalks
3 canned chipotle peppers finely chopped
1/2-3/4 red pepper
1 pound bacon well fried diced (use about 1/2 of fat)
2 plum tomatoes chopped
3 cups sweet potato peeled and cubed (one very large)
1 can black beans
1 can white kidney beans
1 can corn (large)
1-1/2 liters chicken stock
2 1/2 teaspoons smoked paprika
2 tablespoons thyme

Steps:

  • saute first three ingredients, saute bacon, add peppers saute, add potatoes, tomatoes and chicken stock, add smoked paprika and thyme, simmer 10 minutes, add black beans, corn, simmer 10 minutes add white beans at the end (or they fall apart).

POTATO BACON CORN CHOWDER



Potato Bacon Corn Chowder image

This recipe is mine that I have worked on for a few years. People love it. This is a great recipe to enjoy with a nice sourdough bread.

Provided by Jon Brown

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h20m

Yield 50

Number Of Ingredients 13

1 pound bacon, diced
3 onions, diced
1 bunch celery, diced
3 tablespoons minced garlic
2 quarts water, divided
1 gallon heavy whipping cream
1 cup butter
1 ¾ cups all-purpose flour
18 potatoes, peeled and diced
2 (16 ounce) packages frozen corn
1 red bell pepper, diced
2 pinches red pepper flakes, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. Add onions and celery to bacon and stir until coated in bacon grease; add garlic.
  • Pour 1 quart water over onion mixture and cover pot; steam vegetables until partially tender, about 5 minutes. Add remaining 1 quart water and cream; reduce heat to medium.
  • Melt butter in a saucepan over medium heat; stir flour into melted butter and cook until mixture forms a paste. Add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. Slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees F (75 degrees C) to 180 degrees F (80 degrees C), 30 to 40 minutes.
  • Cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. Mix corn mixture into soup and season with red pepper flakes, salt, and pepper.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 23.9 g, Cholesterol 117.4 mg, Fat 33.4 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 20.3 g, Sodium 142.6 mg, Sugar 1.9 g

Tips:

  • For a smoky flavor, cook the bacon in a cast iron skillet.
  • Use fresh corn kernels for the best flavor. If using frozen corn, thaw it completely before using.
  • Add a splash of white wine or beer to the chowder for extra flavor.
  • Garnish the chowder with fresh parsley, chives, or green onions before serving.
  • Serve the chowder with a side of crusty bread or crackers.

Conclusion:

Potato, bacon, and corn chowder is a hearty and delicious soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you are looking for a quick and easy soup recipe, give potato, bacon, and corn chowder a try. You won't be disappointed!

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