Cheesy Potato and Corn Chowder

Soups

Nov 18

We love a good chowder and this one was born out of several different ones I’ve made over the years. It was a huge hit and the leftovers were even better!

This makes about 4 servings.

NOTES Feel free to leave out the bacon and sub vegetable broth for the chicken broth if you’d like to make this one vegetarian! We served this with a few dashes of hot sauce and it was amazing! Also, if you’d like an even thicker consistency, use 1 cup heavy cream and 1 cup milk instead of 2 cups milk.

*If you want to watch the video of this being made, this recipe starts at the 0:07 mark.

We love a good chowder and this one is so hearty and comforting and could easily be turned into a vegetarian soup!

Ingredients

1/2 lb bacon, cut into bite size pieces
1 medium onion, diced
2 celery ribs, thinly sliced
2-3 cloves of garlic, minced
1.5 tsp dried thyme
1 tsp dried parsley
1 tsp of salt
1/2 tsp black pepper
1/3 cup all-purpose flour
4 cups chicken broth (low-sodium is my preference)
4 medium russet potatoes, peeled and chopped into bite-size cubes
1 cup frozen corn (thawed)
2 cups milk
2 Tbsp sour cream
1 cup shredded Colby Jack cheese

Here’s how to make it

Cook bacon over medium heat in a dutch oven or soup pot until done. Remove from pot leaving bacon grease behind.
To the bacon grease, add onion, celery, garlic, and seasonings. Stirring frequently, cook these until softened (about 3-4 minutes).
Sprinkle flour over the veggies and stir. Allow to cook for another minute.
Gradually add broth, stirring the whole time. Add potatoes and cook on medium heat for about 15 minutes until potatoes are fork tender.
Add corn, milk and sour cream and let it simmer for another 5 minutes or so.
Finally, stir in cheese and stir until it’s all melted.
Serve immediately with crumbled bacon on top! I also added a little pepper jack cheese to the tops of ours! Enjoy!