Potato Corn Chowder
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Potato Corn Chowder is a simple soup made with tender diced potatoes, sweet corn, red peppers, simple seasonings and of course salty bacon. This Potato Soup Recipe is so easy to make, perfect for the whole family or a group of friends and full of delicious flavors.
How to make Bacon Potato Corn Chowder
To make this delicious Potato Corn Chowder start by cooking the bacon and dicing into bits. If you are using bacon bits that are already cooked, skip this step. Next, prep the vegetables by dicing up the red pepper and onion.
Prepare the potatoes by peeling, washing and dicing into small cubes. Try to keep them all about the same size so they cook they will cook in the same amount of time.
In a large dutch oven or pot over medium heat, melt the butter and add in the chopped onions and red peppers. Cook and stir 2-3 minutes, until they are tender and the onions are translucent.
Add in the diced potatoes and 2 cups of water. Bring to a boil and cover with a lid. Continue to boil about 10 minutes, until the potatoes are tender, test by poking with a fork. If the fork slides easily into the potatoes, they are ready.
How to Thicken Soup
At this point to thicken this potato soup, just use a mixture of flour and water. Combine 1/3 cup of water and 3 tablespoons of flour. Whisk together until smooth.
Do not just add the flour directly to the soup, it will just become clumps of flour. The best way to avoid lumps of flour is to combine the flour with water in a separate bowl or measuring spoon and then slowly whisk it into the hot soup. As the flour heats up with the soup it will thicken the liquid.
Lastly, add in the milk, undrained can of corn, salt, black pepper, paprika, bacon piece and milk. Bring just to a boil and then turn down the heat to low. Do not boil for too long, or the milk will separate. Stir until the soup is thickened and everything is well incorporated.
How to Store Leftovers of Potato Corn Chowder
Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. This soup can also be frozen in a zip top bag or container for up to 4 months.
To reheat, microwave for 5 minutes, stirring half way. This chowder can also be heated on the stove in a pot over medium-low heat, stirring frequently.
Potato Corn Chowder Recipe
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Potato Corn Chowder
Ingredients
- 4 potatoes, peeled and diced into 1/2 inch cubes
- 4 tbsp butter
- 1/2 cup diced onion
- 1/2 cup diced red pepper
- 2 cups water
- 1 15.25 oz can sweet corn, undrained
- 1 cup bacon, cooked and diced (or bacon bits)
- 2 cups milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/3 cup water
- 3 tbsp flour
- parsley for garnish (optional)
Instructions
- In large dutch oven or pot over medium heat, melt the butter. Add in the diced onion and red pepper. Cook and stir 2-3 minutes until tender.
- Add in the diced potatoes and water. Stir and bring to a boil. Cover with a lid and simmer for about 10 minutes, until the potatoes are fork tender.
- Combine the 1/3 cup water and flour until smooth. Stir into the pot with the potatoes, onions and red peppers.
- Add in the milk, corn, bacon, salt, pepper and paprika. Bring to a boil and then turn down to a simmer until thickened.
Nutrition
Potato Corn Chowder is a simple soup made with tender diced potatoes, sweet corn, red peppers, simple seasonings and of course salty bacon. This Potato Soup Recipe is so easy to make, perfect for the whole family or a group of friends and full of delicious flavors.
