Creamy and chunky, this bacon corn chowder is comfort food at its best! Loaded with potatoes, bacon, corn, and cheese, it's perfect.
Prep Time10 minutesminutes
Cook Time35 minutesminutes
Total Time45 minutesminutes
Ingredients
16ozbacon, chopped
1large yellow onion, diced
4large garlic cloves, minced
6sprigs fresh thyme, leaves only, minced
2lbssmall red potatoes, diced
¼cupall purpose flour
6cupschicken stock
2cupshalf and half
3cupsfresh or frozen sweet corn
1teaspoonseasoned salt, I use Slap Ya Mama seasoning
Cayenne pepper, to taste
Salt and black pepper, to taste
2cupsshredded cheddar cheese, divided
Chopped crispy bacon, for topping
Chives, for topping
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Instructions
Heat a Dutch oven over medium heat. Add the bacon and cook until crispy, stirring often. Remove half of the bacon grease from pan. Optional: Set aside a little cooked bacon for topping the soup once finished.
Add onion and cook for 5 minutes. Add garlic and thyme and cook for 30 seconds.
Add red potatoes and sprinkle flour on top of potatoes. Stir to coat everything well.
Pour in the chicken stock and bring to a boil and boil about 12 minutes, until the potatoes are soft.
Use a potato masher to roughly mash potatoes once cooked - this makes a thicker chowder. You want to leave some small chunks of potatoes when you are done roughly mashing.
Add the half and half and corn to soup. Season with seasoned salt, cayenne pepper, salt and pepper to taste. Bring to a simmer and cook for 5 more minutes.
Add cheese and stir to combine. Serve topped with chives, more cheese and crispy bacon!
Notes
Storage: When the soup has come down to room temperature, transfer it to an airtight container. Refrigerate it for up to 5 days. To reheat, simply pop it into the microwave for 1-2 minutes or until warm. If it thickens up, add a little milk and stir until you reach the desired consistency again.