POTATO, BACON, AND CORN CHOWDER
A quick and delicious comfort food made with canned corn, potatoes and bacon.
Provided by Kim R.
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
- Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g
BACON-POTATO CORN CHOWDER
I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. -Katie Lillo, Big Lake, Minnesota
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.
Nutrition Facts : Calories 335 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 592mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
CORN CHOWDER WITH FINGERLING POTATOES & SMOKED BACON
Found it here: http://wellfed.typepad.com/well_fed/2007/09/corn-chowder-wi.html Super good comfort food! Please use fresh corn, as it is much sweeter than frozen. Would be great with a nice piece of bread. You may want to cut back on the cayenne pepper, as 1/4 tbsp is quite a lot.
Provided by Andrew Mollmann
Categories Chowders
Time 50m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook bacon in a large pot oven over medium heat until crisp. Remove bacon from pan and set aside to drain on paper towels.
- Add butter and onion to drippings in pan and cook 8 minutes or until tender, stirring occasionally.
- Add flour and stir to coat onions. Continue to cook until flour has turn a very pale, golden color, one or two minutes.
- Add corn, chopped thyme, cayenne pepper, and garlic to pan, and stir to combine.
- Cook for 30 seconds, stirring constantly. Stir in broth, cream, and potatoes.
- Cover, turn heat to high and bring to simmer. Reduce heat to medium low and cook 10 to 15 minutes or until potatoes are tender and the broth has thickened, stirring frequently.
- Season with salt and black pepper. To serve, ladle into bowls and sprinkle with the reserved crumbled bacon and thyme leaves.
SUMMER CORN CHOWDER WITH BACON
Provided by Hannah Levitz
Categories Soup/Stew Milk/Cream Potato Sauté Quick & Easy Bacon Fennel Corn Zucchini Summer Chive Bon Appétit New Jersey
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.
CORN CHOWDER WITH BACON
My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.
Nutrition Facts :
CORN, FINGERLING POTATO CHOWDER & APPLEWOOD SMKD BACON
This soup was even good in the hot weather. We tried it and it was great! Light enough for us not to have the stuffed feeling as the kind you get with a heavy soup like this. I think I'd best just hush my mouth and let you find out. Cooking Light Magazine, August/07 Issue.
Provided by Manami
Categories Chowders
Time 50m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Cook bacon in a large Dutch oven over medium heat until crisp.
- Remove bacon from pan; crumble.
- Add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally.
- Add corn, chopped thyme, and garlic to pan; cook 30 seconds, stirring constantly.
- Stir in broth, milk, half-and-half, and potatoes; bring to a simmer.
- Cover and cook 10 minutes or until potatoes are tender, stirring occasionally.
- Transfer 2-3 cups potato mixture to a blender or food processor.
- Remove center piece of blender lid or feed tube on food processor (to allow steam to escape); secure blender lid on blender.
- Place a clean towel over opening in blender lid (to avoid splatters).
- Blend until smooth; return pureed mixture to pan.
- Stir in salt and black pepper; sprinkle with crumbled bacon.
- Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 194.1, Fat 4.6, SaturatedFat 2.3, Cholesterol 10.9, Sodium 157.1, Carbohydrate 36, Fiber 4.9, Sugar 7.7, Protein 6.4
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