One-Pot Chunky Potato Bacon Corn Chowder
Chunky potatoes, savory bacon and sweet corn combine in this near-perfect one-pot soup recipe! Creamy and delicious, One-Pot Chunky Potato Bacon Corn Chowder is easy to make and sure to please even the pickiest eater in your family! Made in one-pot, clean-up is easy, too!
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 6 to 8 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 6 to 8 russet potatoes (depends on size; if they are smaller, use 8), washed, peeled and cut into 1/2″ chunks
- 1 large yellow onion, peeled and diced
- 8 slices thick bacon, chopped
- 4 cups whole milk
- 2 cups chicken broth
- Water
- 2 cups frozen corn
- Salt
- Pepper
Instructions
- Add bacon pieces to a large stock pot or Dutch oven and cook on stove top over medium heat stirring occasionally until lightly browned.
- Remove bacon bits, using slotted spoon, to a paper towel-lined plate to drain.
- Pour off all but about 2 tablespoons of bacon grease from pot and discard the remaining bacon grease or save in refrigerator for another recipe.
- Add onion to bacon grease in stock pot/Dutch oven and heat on stove top over medium, stirring occasionally until onions are translucent.
- Next, add chicken broth and potatoes to a pot, scraping bottom of pot to get all that bacon/onion goodness!
- Add enough water to cover potatoes and increase heat to medium-high.
- Once near boiling, reduce heat to a simmer and cook until potatoes are fork tender.
- Add corn, reserved bacon, milk, salt and pepper to pot.
- Stir to combine and taste.
- Correct seasonings by adding more salt and pepper as needed.
- Simmer over low heat until soup is hot, stirring occasionally to avoid sticking to the bottom of the pot (about 10 minutes).
- Serve.
Notes
Do not overcook potatoes or you will have mush. Don’t bring soup to a boil or you will scald the bottom of pot, giving soup a burned taste.
Find it online: https://tootsweet4two.com/caroles-corn-chowder/
