Bacon Corn Chowder With Potatoes

"This sounds perfect for those cold Wisconsin winter nights!!"
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by CaliforniaJan photo by CaliforniaJan
Ready In:
1hr 10mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
  • Add onion and celery to pot; cook and stir 3 to 4 minutes or until almost translucent. Increase heat to high; add 1/2 cup of the broth, stirring to scrape up any browned bits from bottom of pot. Add reserved corn cobs, remaining 1 1/2 cups broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil. Cover; reduce heat to low.
  • Simmer 15 minutes or until potatoes are tender; uncover.
  • Add milk and hot sauce; simmer 5 minutes.
  • Add corn kernels; simmer 3 to 4 minutes.
  • Remove and discard corn cobs and bay leaves.
  • Stir in bacon just before serving.

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Reviews

  1. CaliforniaJan
    Very tasty soup. Like others, I increased the celery and onion and would probably use an additional vegetable next time like mushrooms or shredded carrot. The flavor is wonderful and it worked perfectly with frozen corn, since fresh is out of season now. Thanks for posting.
     
  2. ellie_
    Very good soup! I used frozen corn on the cob and also frozen corn kernals -- only had 4 cobs -- and also used tarragon (dried) instead of thyme. Very filling and easy to make in about 30 minutes or so. Thanks for sharing!
     
  3. LARavenscroft
    Yummy soup and very nice flavor. I didn't have fresh corn so I used frozen instead. A nice meal on a cool fall night and very easy to make. Can't wait to taste the leftovers for lunch! Made for Newest Zaar Tag.
     
  4. dustymar
    Actual sweet corn is hard to come by here in Costa Rica. So when our neighbor gave us six ears, I decided the safest bet was to make corn chowder. Because I wanted to up the flavor, I used two chopped onions, a chopped red pepper and a lot of chopped parsley. Turned out quite tasty. If I'd made it in the states with REAL Jersey sweet corn, I would have given it five stars.
     
  5. Amanda P.
    I completely tweaked the recipe. 1lb bacon (cooked until crispy not burnt) Leave bacon fat in pan 2 tsps better than bullion chicken base 4 cups water 2 cans creamed corn 2 cans corn 1/2 cup of half n half or light cream 3 russet potatoes or 1 can diced potatoes 1 tsp garlic cook with onion 1 small onion cooked until white Cook for 45 minutes add cream cook for another 5 minutes Crumble bacon Salt and pepper to taste
     
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Tweaks

  1. dustymar
    More onion, a red pepper, lots of parsley (and about 8 slices of bacon.
     
  2. Amanda P.
    Majority of the recipe
     
  3. januarybride
    yum! I made mine vegan, omitting the bacon and sauteing the veggies in some vegan margarine and then adding vegan bacon bits at the end which worked well. I added 1/4 cup carrots - and glad I did. Next time I will double the amt of celery and then use 1/2 cup carrots. I also subbed out the thyme (not my favorite) for some no salt all purpose seasoning. Also subbed out chicken stock for veggie stock. Lastly, I used almond milk in place of the regular milk which wasn't thick enough, so I added some vegan potato buds to the desired thickness (we like ours thick). Thanks for sharing!!! Made for ZWT8.
     

RECIPE SUBMITTED BY

<p><span><strong>I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)! &nbsp;I also have&nbsp;two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also&nbsp;married to my best friend, Jeff and have been since April 2005.&nbsp; I love cooking, hate cleaning and will do whatever I can to get out of it!&nbsp;&nbsp;I&nbsp;love grilling and baking.&nbsp;&nbsp;I do most of the grilling at my house, and bake for almost a week straight at Christmas time!&nbsp; I can make or will attempt just about anything,&nbsp;though I rarely make&nbsp;brownies, my husband's are the best!&nbsp; Homemade breads are not my friend, so I am always working on bread baking.</strong></span></p> <p><span><strong>As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites.&nbsp; I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day!&nbsp; Over the past couple years with zaar, I have found tons of new recipes&nbsp;my family&nbsp;normally wouldn&rsquo;t eat&nbsp;but have been happily surprised with new favorites.</strong></span></p> <p><span><strong>I&nbsp;love to join in&nbsp;all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! </strong></span></p> <p><span><strong>Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes.&nbsp; Most of all though&nbsp;are my kids; being home all day with them is fun and challenging, but I wouldn&rsquo;t trade it for any salary!!</strong></span></p>
 
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