Corn Chowder with Bacon and Potatoes is a hearty and comforting soup that combines the sweetness of corn with the smoky flavor of bacon and the creamy texture of potatoes. This delightful dish is perfect for cozy nights in or as a crowd-pleasing appetizer at gatherings. With its rich flavors and satisfying ingredients, this recipe is sure to become a favorite in your household.

Why Make Corn Chowder with Bacon and Potatoes

Corn Chowder with Bacon and Potatoes offers a delicious combination of flavors and textures that is sure to satisfy your cravings. The sweetness of fresh corn pairs perfectly with the savory notes of crispy bacon, while the creamy potatoes add a comforting richness to the soup. With its simple yet flavorful ingredients, this recipe is easy to make and perfect for any occasion.

How to Make Corn Chowder with Bacon and Potatoes

Cook the bacon in a skillet or in the oven until crispy. Remove to drain on paper towels, then chop coarsely.
Shuck the corn and cut the kernels from the ears.
Heat bacon grease in a large stockpot or Dutch oven over medium heat. Add corn, celery, carrots, onions, and potatoes. Cook for 5-7 minutes.
Add the red pepper and cook for another 3 minutes. Add paprika, onion powder, garlic powder, and cayenne, and cook for 30 seconds.
Pour in the chicken broth and simmer until potatoes are soft.
Mix one cup of broth with flour to create a slurry. Whisk into the soup and simmer until slightly thickened.
Stir in the cream.
Just before serving, add chopped bacon and parsley. Season with salt and pepper to taste.

Serving Suggestions

Serve Corn Chowder with Bacon and Potatoes hot, garnished with additional chopped parsley and crispy bacon bits. Pair it with crusty bread or a side salad for a complete meal. This chowder also makes a delicious appetizer or starter for a dinner party or family gathering.

Storage Info

Corn Chowder with Bacon and Potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through. For longer storage, you can freeze the chowder in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Some Techniques or Tips

For extra flavor, use homemade chicken broth or stock instead of store-bought.
If fresh corn is not available, you can use frozen corn kernels as a substitute.
Adjust the amount of cayenne pepper according to your preference for spiciness.
Be sure to simmer the soup until the potatoes are tender to ensure a creamy texture.

Variation

For a vegetarian version of this recipe, omit the bacon and use vegetable broth instead of chicken broth. You can also add extra vegetables such as bell peppers, peas, or broccoli for added flavor and nutrition.

FAQs about Corn Chowder with Bacon and Potatoes

Can I use canned corn instead of fresh corn?
- While fresh corn is preferred for its sweet flavor and crisp texture, you can use canned corn as a substitute if fresh corn is not available. Just be sure to drain and rinse the canned corn before adding it to the soup.
Can I make this soup ahead of time?
- Yes, you can make Corn Chowder with Bacon and Potatoes ahead of time and store it in the refrigerator for up to 3-4 days. Simply reheat it gently on the stovetop or in the microwave before serving.
Can I freeze leftovers of this soup?
- Yes, you can freeze leftovers of Corn Chowder with Bacon and Potatoes in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating. However, keep in mind that the texture of the potatoes may change slightly after freezing and reheating.

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