Corn and Potato Chowder Recipe

For the health-conscious, omit bacon and use olive oil to cook the onions.

For the health-conscious, omit bacon and use olive oil to cook the onions.

Corn and Potato Chowder Recipe

Sharlene Tan
For the health-conscious, omit bacon and use olive oil to cook the onions.
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4

Ingredients
  

Corn and Potato Chowder Ingredients

  • 4 strips bacon
  • 1 piece white onion chopped
  • 2 large Potatoes cubed
  • 2 cups chicken stock
  • 1 can Canned Cream Style Corn
  • 1 Cup heavy cream
  • Salt

Instructions
 

  • Fry the bacon in a large pan or stockpot until crisp, using as little oil as possible. Transfer to a plate and set aside. Leave a tablespoon of bacon oil in the pan.
  • Add olive oil if necessary, then cook onions in the same pan. Add in cubed potatoes; cook for 2 minutes. Add in chicken stock. Bring to a simmer, and cook until potatoes are tender, about 15 minutes.
  • Add in cream style corn and heavy cream. Season soup with salt and pepper to taste. Transfer to a bowl then sprinkle crumbled bacon on top.
  • Serve with crusty bread.
Keyword Corn and Potato Chowder Recipe, Corn and Potato Chowder, corn and potato
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