Potato Corn Chowder with Bacon

Indulge in this creamy, comforting Potato Corn Chowder with Bacon, perfect for a cozy meal. This chowder is packed with flavorful bacon, tender potatoes, sweet corn, and a medley of vegetables, all simmered in a rich broth. The addition of extra-sharp cheddar cheese and fresh parsley adds a delightful finish to this satisfying dish. Whether enjoyed as a hearty lunch or a warming dinner, this chowder is sure to become a family favorite.

Ingredients

• 12 ounces bacon, diced small
• 2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
• 1 cup carrots, peeled and diced small (about 2 large carrots)
• 1 cup celery, diced small (about 2 stalks)
• 4 garlic cloves, finely minced
• ¼ cup all-purpose flour
• 32 ounces (4 cups) low-sodium chicken broth
• 4 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
• 2 ½ cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 2 extra-large potatoes)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• Pinch cayenne pepper, optional and to taste
• 2 cups corn (I used frozen and added it straight from the freezer)
• 8 ounces extra-sharp cheddar cheese, grated
• ⅓ cup fresh flat-leaf parsley leaves, finely chopped

Instructions

1. Cook the Bacon:

• In a large Dutch oven or stockpot, cook the diced bacon over medium-high heat until crisp, about 10 minutes, stirring intermittently.
• Using a slotted spoon, remove the bacon from the pot and place it on paper towels to drain. Keep the bacon grease in the pot.

1. Sauté the Vegetables:

• Add the onions, carrots, and celery to the pot with the bacon grease.
• Sauté for about 7 to 9 minutes, or until the vegetables begin to soften, stirring intermittently.
• Add the minced garlic and sauté for another 1 to 2 minutes until fragrant.

1. Make the Roux:

• Add the flour to the pot and whisk constantly for about 1 minute, or until lightly browned.

1. Add the Liquids and Potatoes:

• Pour in the chicken broth, milk, and add the diced potatoes, dried thyme, dried oregano, salt, pepper, and optional cayenne.
• Bring the mixture to a boil and allow it to boil fairly rapidly for about 15 minutes, or until the potatoes are fork-tender, stirring intermittently. If the chowder becomes too thick, you can add extra chicken broth, milk, or water to reach your desired consistency.

1. Add Corn and Bacon:

• Once the potatoes are tender, add the corn and boil for 1 to 2 minutes to warm the corn through.
• Reduce the heat to low, add most of the bacon bits (reserving about 1/4 cup for garnishing), and gradually add the grated cheese, stirring continuously until melted and combined.

1. Finish and Serve:

• Stir in the chopped parsley and taste the chowder. Adjust the seasoning with more salt, pepper, or herbs as needed.
• Garnish with the reserved bacon bits and additional cheese if desired.
• Serve immediately and enjoy.

Tips

• Prep Ahead: Dice all the vegetables and bacon before starting to cook for a smoother process.
• Adjust Thickness: If the chowder is too thick, add extra broth, milk, or water a little at a time until you reach the desired consistency.
• Cheese: Grate the cheese yourself for best melting results. Pre-grated cheese often contains anti-caking agents that can affect the texture.
• Storage: Store leftover chowder in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of milk or broth if needed.

This Hearty Potato Corn Chowder with Bacon is a comforting, delicious dish that’s perfect for any occasion. Enjoy the rich flavors and creamy texture, and don’t forget to share with family and friends!