bacon-corn-chowder-1title

Smoky Bacon & Corn Chowder

Posted on

This thick n’ creamy corn chowder is perfect for the cooler months. A rich cheddar flavor, mixed with bacon and smoky paprika bring this soup to life! Make it for dinner or fix a batch ahead of time and keep it in the fridge for an easy lunch to-go!

Ingredients

  • 1/2 pound red potatoes, chopped into 1/2 to 1 inch pieces
  • 1 large russet potato, chopped
  • 4 tablespoons butter
  • 2 cups water
  • 1/4 cup flour
  • 1/2 cup red or white onion, diced
  • 2 teaspoons chicken bouillon
  • 1 1/2 tablespoons minced garlic
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon black pepper
  • 1-2 teaspoons smoked paprika
  • 1-2 cups corn, canned or frozen
  • 1/2 cup sharp cheddar cheese, shredded
  • 8-10 strips bacon, cooked and crumbled
  • Instructions

  • Add potatoes to a large pot with enough water to just cover the potatoes. Boil about 10-15 minutes until tender. Remove from heat, strain out water and put potatoes in a bowl, set aside.
  • Melt butter in a large soup pot over medium high heat. Add flour. Stir until mixture thickens. Add water, chicken buillon, and garlic. Stir 1-2 minutes, then add potatoes. Cover and simmer 15-20 minutes tip potatoes are easily pierced with a fork.
  • Stir in diced onion, onion salt, black pepper, and smoked paprika. Cook about 5 minutes, then stir in corn, crumbled bacon, and shredded cheese. Stir until cheese is melted. Add water, one tablespoon at a time, to thin to desired consistency. Top with additional bacon and cheddar cheese if desired.
  • Gravatar Image
    Eat Clean, Live Healthy

    Leave a Reply

    Your email address will not be published. Required fields are marked *