1. Recipes

How to Make Potato Bacon Corn Chowder - A Step-by-Step Guide

When it comes to comfort food, there are few dishes that can rival the warmth and satisfaction of a hearty chowder. And when it comes to chowders, the classic combination of potato, bacon, and corn is hard to beat. This Potato Bacon Corn Chowder recipe is the perfect blend of savory and sweet flavors, and it's sure to become a staple in your recipe collection.

Chowders have a long history in American cuisine, with roots in the New England region. Traditionally, chowders are creamy, th...

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Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 50
  • Yield: 3 gallons

  • 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

    408 cal.

    • Total Fat: 33g
    • Saturated Fat: 20g
    • Cholesterol: 117mg
    • Sodium: 143mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 6g
    • Vitamin C: 21mg
    • Calcium: 70mg
    • Iron: 1mg
    • Potassium: 486mg

    Categories

    Potato recipes
    Bacon recipes
    Corn recipes
    Chowder recipes