Best Walters Potato Bacon Corn Chowder Recipes

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POTATO CORN CHOWDER WITH BACON RECIPE



Potato Corn Chowder with Bacon Recipe image

This cozy potato corn and bacon chowder is a quick, easy & filling meal! It's packed full of flavor and is ready to go in a little over 30 minutes!

Provided by LifeMadeSimpleTeam

Categories     Soup

Time 40m

Number Of Ingredients 15

1 tbsp all-purpose flour
1 tbsp butter
1/2 yellow onion (diced)
1 leek (rinsed well and diced)
1 clove garlic (minced)
1 cup whole milk (or half and half)
4 cup chicken broth (or (1) 32oz box of chicken broth)
3 russet potatoes (rinsed, peeled (optional) and cubed into 1/4"-1/2" chunks)
2 cup fresh corn (or frozen)
1 tsp kosher salt (+ a pinch for sweating)
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper (or less, depending on personal taste)
3 slices thick-cut bacon (cooked until crisp and diced)
1/2 cup medium-sharp cheddar cheese (grated)
1 tsp parsley (minced, (optional))

Steps:

  • Set a large stock pot or Dutch oven over medium-low heat. Add butter and melt. When the butter has melted add the onion and leek. Add a pinch of salt to help the onion and leek sweat and cook for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 2-3 more minutes.
  • Sprinkle in flour and whisk. Slowly add chicken broth and then milk. Turn heat up to medium-high, then add potatoes. Season with salt, pepper and cayenne. Simmer for 25 minutes or until potatoes are tender.
  • Once the potatoes are tender and the soup has thickened, remove from the heat. Add in cheddar cheese (and parsley) and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately.

Nutrition Facts : ServingSize 6 serving, Calories 307 kcal, Carbohydrate 35 g, Protein 11 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 1189 mg, Fiber 3 g, Sugar 7 g

BACON-POTATO CORN CHOWDER



Bacon-Potato Corn Chowder image

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

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1/2 pound bacon strips, chopped
1/4 cup chopped onion
1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper

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.

POTATO, BACON, AND CORN CHOWDER



Potato, Bacon, and Corn Chowder image

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

½ pound thick sliced bacon, cut into 1/2-inch pieces
2 carrots, diced
4 stalks celery, chopped
1 bay leaf
2 tablespoons butter
2 tablespoons flour
4 cups milk
2 large potatoes, peeled and diced
1 (15.25 ounce) can whole kernel corn, drained
1 pinch paprika

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

OLD FASHIONED POTATO CORN CHOWDER



Old Fashioned Potato Corn Chowder image

This thick and creamy potato corn chowder is a classic, hearty soup that can be easily made with ingredients on hand.

Provided by Sara Garska

Categories     Soup

Time 40m

Number Of Ingredients 9

3 slices bacon (cut into 1 inch pieces)
1/2 cup onion (chopped)
1 1/2 cups potatoes (cut into bite sized pieces)
2 cups corn (can use frozen, canned, or fresh (kernels only))
3 cups hot water
2 TB butter
1 cup evaporated milk
2 1/2 tsp salt
pepper to taste

Steps:

  • In a large heavy-bottomed saucepan, cook the bacon and onion, until the bacon is browned and the onion is tender.
  • Add the water, potatoes, and corn and cook at a simmer until the potatoes are tender (about 20 minutes).
  • Stir in milk, butter, pepper, and salt.
  • Bring to a gentle boil, turn off heat, and serve.

Nutrition Facts : Calories 191 kcal, Carbohydrate 25 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 1052 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving

CORN CHOWDER WITH BACON



Corn Chowder with Bacon image

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

4 bacon strips, diced
1 small onion, chopped
1 celery rib, chopped
1/4 cup chopped green pepper
4 cups cubed peeled potatoes
2-1/2 cups chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 quart half-and-half cream
1 package (16 ounces) frozen corn, thawed

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 :

BACON CORN CHOWDER WITH POTATOES



Bacon Corn Chowder With Potatoes image

Make and share this Bacon Corn Chowder With Potatoes recipe from Food.com.

Provided by AZPARZYCH

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

6 slices bacon, chopped
1/2 cup finely chopped onion
1/4 cup chopped celery
2 cups lower-sodium chicken broth, divided
3 1/2 cups fresh corn kernels, reserving 3 of the stripped cobs (6 to 8 medium ears corn)
1 lb unpeeled red potatoes, cubed (1/2 inch, about 3 cups)
2 tablespoons chopped fresh thyme
2 bay leaves
1 teaspoon coarse salt
1/4 teaspoon pepper
2 cups hot milk
1/4-1/2 teaspoon hot pepper sauce

Steps:

  • 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.

Nutrition Facts : Calories 234.6, Fat 8.3, SaturatedFat 3.5, Cholesterol 16.8, Sodium 778.4, Carbohydrate 33.6, Fiber 3.4, Sugar 7.2, Protein 9.7

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