Best 7 Potato Bacon Corn Chowder Recipes

POTATO, BACON, AND CORN CHOWDER

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.

BACON-POTATO CORN CHOWDER

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.

WALTER'S POTATO, BACON, CORN CHOWDER

Steps:

• Cook bacon in skillet till crisp-add onions until limp-drain on paper towels.
• Put potatoes and celery in large stock pot and add enough water to just cover.
• Boil until not quite tender.
• Do not drain.
• Add bacon, onions and rest of ingredients and simmer for 1/2 hour--eat & enjoy.

INSTANT POT® POTATO, CORN, AND BACON CHOWDER

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.

SWEET POTATO/BACON CORN CHOWDER

Steps:

• In a large soup pot cook bacon over medium high heat until almost crisp.
• Add white potatoes and onions. Cover and cook 5 minutes, stirring frequently.
• Add sweet potatoes, bay leaves, Old Bay, salt and pepper. Cover and reduce heat to medium; cook a few minutes more - until potatoes are tender, stirring occasionally.
• Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (approx 10 minutes).
• Remove bay leaves and serve.

SWEET POTATO CORN BACON CHOWDER

Steps:

• saute first three ingredients, saute bacon, add peppers saute, add potatoes, tomatoes and chicken stock, add smoked paprika and thyme, simmer 10 minutes, add black beans, corn, simmer 10 minutes add white beans at the end (or they fall apart).

POTATO BACON CORN CHOWDER

Steps:

• Place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. Add onions and celery to bacon and stir until coated in bacon grease; add garlic.
• Pour 1 quart water over onion mixture and cover pot; steam vegetables until partially tender, about 5 minutes. Add remaining 1 quart water and cream; reduce heat to medium.
• Melt butter in a saucepan over medium heat; stir flour into melted butter and cook until mixture forms a paste. Add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. Slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees F (75 degrees C) to 180 degrees F (80 degrees C), 30 to 40 minutes.
• Cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. Mix corn mixture into soup and season with red pepper flakes, salt, and pepper.