This potato, bacon, and corn chowder 10-ingredient recipe is for a quick and delicious comforting soup made with canned corn, potatoes and smoky bacon.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
268 Calories
Recipe Instructions
Step 1
Cook bacon in a large skillet over medium heat until fat has rendered and bacon is crispy, about 8 minutes. Transfer bacon to a paper-towel-lined plate to drain; leave drippings in the skillet. Add celery, carrot, and bay leaf to the skillet; cook 5 minutes.
Step 2
Meanwhile, melt butter in a large pot over medium-low heat. Whisk in flour, whisking constantly; cook for 5 minutes. Slowly whisk in 4 cups milk. Bring to a simmer over medium-high heat; simmer for 5 minutes, whisking frequently.
Step 3
Add bacon, cooked vegetables, potatoes, and corn; return to a simmer, then reduce heat to medium-low. Cook until potatoes are tender, about 20 minutes; add milk as needed to achieve desired consistency. Garnish servings with paprika.
Ingredients
2 tablespoons butter
4 cups milk
1 bay leaf
2 carrots, diced
1 (15.25 ounce) can whole kernel corn, drained
4 stalks celery, chopped
1 pinch paprika
2 tablespoons flour
2 large potatoes, peeled and diced
0.5 pound thick sliced bacon, cut into 1/2-inch pieces
