Potato Corn Chowder

Just like Grandma used to make! This flavorful combination of potatoes, corn, carrots and bacon in a creamy, cheesy broth is perfect for the whole family!

Servings

Calories 541kcal

Author Sara

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.

Nutrition