Potato Corn Chowder - Just like Grandma used to make! This flavorful combination of potatoes, corn, carrots and bacon in a creamy, cheesy broth is a perfect soup for the whole family!
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Ahh yes, soup. It's just one of those things that makes you feel good. It warms you up. It satisfies. It's a full meal inside of a little bowl.
I REALLY love cheesy soups, and this Potato Corn Chowder ranks right up there with my cheesy broccoli soup, my beer brat cheesy chowder and my cheesy potato & broccoli soup. I tend to put cheese in. . .well. . .most everything. . .if you haven't noticed.
This soup I'm sharing today came about because I needed to use up some baby red potatoes I had sitting around the kitchen.
There really weren't enough to make a substantial side dish for the family, so I ended up making this delicious soup instead. . .and I'm so glad I did!
What I love is that this recipe uses ingredients you probably already have in your fridge and pantry. The only thing I needed to run to the store for was some bacon because we don't always keep that readily available each week.
The whole soup comes together in about 30-40 minutes and it's ready to go. It doesn't need to simmer on the stove for hours like some soups do. And there's just something about root vegetables in the fall that calms my soul and prepares me for the cooler months ahead.
There's really no need to peel your baby reds either. I leave the skins right on. It's just my preference. If you prefer your potatoes, skinless. . .peel away.
And then just. . .enjoy. Because that's what this cozy dish is all about. Have a bowl. . .or maybe two. . .it's almost time to start preparing for hibernation, after all. 😉
Potato Corn Chowder
Ingredients
- 6 slices bacon (chopped)
- 1 cup onion (chopped)
- 1 cup water
- 2 ½ cups baby red potatoes (diced)
- 1 cup carrots (sliced)
- 2 teaspoons instant chicken bouillon
- 3 cups milk
- 1 can whole corn (drained)
- ½ teaspoon pepper
- 3 cups shredded cheddar cheese
- 3 tablespoons flour
Instructions
- Fry the bacon.
- Add the chopped onion to the pan with the bacon.
- Brown until bacon reaches desired crispness.
- Stir in water, potatoes, carrots and bouillon.
- Simmer until potatoes are tender (about 15-20 minutes).
- Stir in milk, corn and pepper and heat until simmering.
- Mix the cheese and flour together and add to the soup mixture, stirring constantly until the cheese is melted.
Notes
- Layer Flavors with Bacon: Bacon adds a rich, smoky flavor to the chowder. To maximize the flavor, render the bacon until it's crispy and golden brown before adding the onion. This allows the bacon fat to infuse the onion with its delicious flavor, creating a flavorful base for the chowder.
- Control Potato Texture: To ensure the potatoes are cooked evenly and to your desired texture, dice them into uniform pieces. This helps them cook at the same rate, preventing some pieces from being undercooked while others are overcooked. Additionally, test the doneness of the potatoes by piercing them with a fork; they should be tender but still hold their shape.
- Thicken the Chowder Properly: To achieve the desired consistency for the chowder, mix the shredded cheddar cheese with flour before adding it to the soup mixture. This helps thicken the chowder and prevents the cheese from clumping when it's added to the hot liquid. Stir constantly while adding the cheese mixture to ensure it melts smoothly and evenly into the chowder, creating a creamy and velvety texture.
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