Best 2 Potato Bacon And Corn Chowder Recipes

Indulge in a hearty and comforting Potato, Bacon, and Corn Chowder, a classic dish that combines the flavors of tender potatoes, smoky bacon, sweet corn, and a creamy broth. This chowder is not only delicious but also packed with wholesome ingredients, making it a perfect meal for chilly days. The addition of bacon adds a savory touch, while the corn provides a delightful sweetness that balances the flavors. Served with crusty bread or crackers, this chowder is sure to warm your soul and satisfy your cravings.

Additional recipes included in the article offer variations on this classic chowder:

- **Loaded Baked Potato Chowder:** Experience a fully loaded baked potato in a creamy chowder, complete with cheddar cheese, sour cream, and bacon.

- **Cheesy Corn Chowder:** Relish the creamy goodness of a corn chowder enhanced with three types of cheese, creating a rich and flavorful soup.

- **Chicken Bacon Corn Chowder:** Enjoy a hearty and protein-packed chowder with the addition of tender chicken, crispy bacon, and sweet corn.

- **Crock Pot Corn Chowder:** Prepare a hassle-free corn chowder in your crock pot, allowing the flavors to blend and develop while you go about your day.

These variations offer a range of options to suit different tastes and preferences, ensuring that everyone can find a chowder they'll love.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

INSTANT POT® POTATO, CORN, AND BACON CHOWDER

Instant Pot® Potato, Corn, and Bacon Chowder image

Instant Pot® version of a combined, classic comfort soup, ready in about 1 hour!

Provided by angelinamarie3

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

4 slices bacon, diced
1 onion, diced
3 cloves garlic, minced
4 medium potatoes, peeled and cubed
1 (16 ounce) package frozen corn kernels
4 cups vegetable stock, or more as needed
1 teaspoon dried thyme
1 pinch cayenne pepper
salt and ground black pepper to taste
¾ cup heavy cream
3 tablespoons all-purpose flour
¼ cup shredded Cheddar cheese, or to taste
2 tablespoons chopped green onions, or to taste

Steps:

Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Whisk together heavy cream and flour in a small bowl. Set aside.
Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
Garnish with shredded Cheddar cheese and green onions. Serve immediately.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 47.7 g, Cholesterol 53.4 mg, Fat 16.6 g, Fiber 5.6 g, Protein 10.4 g, SaturatedFat 9.1 g, Sodium 380.1 mg, Sugar 4.6 g

Tips:

Use a variety of potatoes: This will give your chowder a more complex flavor and texture. Good options include russet potatoes, Yukon Gold potatoes, and red potatoes.
Don't overcrowd the pot: If you add too many potatoes to the pot, they will not cook evenly. Cook the potatoes in batches if necessary.
Season the chowder to taste: Add salt, pepper, and other spices to taste. You can also add a splash of cream or milk for a richer flavor.
Serve the chowder hot: Potato-bacon-and-corn chowder is best served hot and fresh. You can store leftovers in the refrigerator for up to 3 days.

Conclusion:

Potato-bacon-and-corn chowder is a hearty and delicious soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a pot of potato-bacon-and-corn chowder that your family and friends will love.