Cheddar Bacon Corn Potato Chowder

A favorite fall chowder loaded with cheddar cheese, bacon, corn and potatoes. A very hearty and filling soup. 

 

I've been waiting for a cool day to make Cheddar Bacon Corn and Potato Chowder soup for weeks now.

It's been on the I need make recipes for the blog list but it's just been too hot and the weather's been far too nice to heat up the house so the corn kept going out to the grill and I've been waiting for a drop in temperature.

This barely ever happens in Washington just for the record, we almost always have a few cool days even in August.

So yesterday the temperature all of a sudden dropped to the mid 60's from the mid 80's the day before   and I knew my craving for Cheddar Bacon Corn and Potato Chowder was going to be fixed.

I instantly felt the need for all things soups, stew, apples, pumpkin, sweaters and boots, it hit me like a ton of bricks.

I don't know if it's my bodies way of preparing me for the next few months of rain and gloom or it's just some crazy subliminal thing that happens.

This soup has everything that makes me love the fall with it's cheddary, velvety texture, smokey baconliciousness (I know it's not a word, spell checks yelling at me at this very moment but I like the sound baconliciousness), tons of locally grown fresh corn and creamy potatoes.

It's everything in a bowl of chowder I need! 

To make the soup you need to fry 6 slices of chopped bacon until crispy. Remove bacon to a paper towel and set aside.

Add to Bacon Grease:

• 1 whole Medium Sized Onion Diced
• 3 cloves Minced Garlic
• 3 stalks Diced Celery
• 2 Diced Carrots

Saute until onion is softened and add 1/4 cup Flour. Mix until well combined over medium heat.

Slowly stir in 7 cups of Chicken Broth.

Remove kernels from 3 ears of Corn and set kernels aside.

Add:

• Corn Cobs
• 4 whole Diced Peeled Russet Potatoes
• 1 whole Diced Red Pepper
• 1 teaspoon Thymes
• 1 teaspoon Granulated Garlic
• 1/2 teaspoon Salt
• Pepper or to taste

Cover and bring to a simmer.

Cook for 20-30 minutes until potatoes are tender.

Add corn kernels, 3 sliced green onions and 2 cups Cheddar Cheese.

Cook until cheese is melted and corn is  tender, about 3-4 minutes.

Taste Corn Chowder and add more salt as needed.

Bacon Corn Chowder is definitely one of my favorite fall soups! 

Serve with Bacon Bits and additional sliced Green Onions.

If your a fan of cheesy bacony soups I strongly suggest you give this a try some time! 

Other favorite Soups we love are:

• Crock Pot Clam Chowder
• Loaded Baked Potato Soup
• Seafood Chowder
• Chicken Enchilada Soup 

A few of our favorite Roll Recipes to serve with this Corn Chowder are:

• Potato Rolls
• French Bread Rolls
• Garlic French Bread Rolls
• Herbed Focaccia Bread 

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American

Yield: 5

Author: Serena Bakes Simply From Scratch

Cheddar Bacon Corn Potato Chowder

Corn Chowder is loaded with cheddar cheese, bacon, corn and potatoes. A easy soup recipe from Serena Bakes Simply From Scratch.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 6 slices Bacon, Diced
• 1 whole Medium Sized Onion, Diced
• 3 cloves Garlic, Minced
• 3 stalks Celery, Diced
• 2 whole Carrots, Diced
• 1/4 cup Flour
• 7 cups Chicken Stock
• 3 whole Ears Corn On The Cob, Shucked
• 4 whole Potatoes, Peeled and Diced
• 1 whole Red Bell Pepper, Seeds Removed and Diced
• 1 teaspoon Thyme
• 1 teaspoon Granulated Garlic
• 1/2 teaspoon Salt
• 1/2 teaspoon Fresh Ground Black Pepper or To Taste
• 2 cups Cheddar Cheese, Grated
• 3 whole Green Onions, Sliced
• Additional Sliced Green Onion For Serving

Instructions

1. In a large soup pot brown bacon until crispy. Remove bacon bits to a paper towel to drain and reserve bacon grease.
2. Add onion, garlic, celery and carrots to bacon grease and cook until onion is softened over medium-high heat.
3. Add flour and stir until well combined for 1-2 minutes.
4. Slowly stir in chicken stock.
5. Remove kernels from corn cobs and set kernels aside.
6. Stir in corn cobs, potatoes, red bell pepper, thyme, granulated garlic, salt and black pepper bring to a simmer and cover. Cook for 20-30 minutes or until potatoes are tender.
7. Stir in corn kernels, grated cheese and green onions. Cook until cheese is melted and corn is heated through and desired tenderness.
8. Remove corn cobs. Taste soup and add additional salt to taste.
9. Serve with bacon bits and additional scallions.

Nutrition Facts

Calories

599.39

Fat

25.09 g

Sat. Fat

11.45 g

Carbs

65.25 g

Fiber

6.31 g

Net carbs

58.94 g

Sugar

12.49 g

Protein

30.45 g

Sodium

1387.12 mg

Cholesterol

68.49 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2014/09/cheddar-bacon-corn-and-potato-chowder.html

©2014 Serena Bakes Simply From Scratch

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