Creamy Potato and Corn Chowder with Bacon

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Category: soup

Yield: 4 servings

Calories/serving: 400

Preparation time: 40 minutes

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  • 4 slices bacon, chopped
  • 1 onion onion, chopped
  • 3 cloves garlic, minced
  • 4 medium potatoes, peeled and cubed
  • 2 cups corn kernels, fresh or frozen
  • 4 cups chicken or vegetable broth
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • To taste salt and pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)


In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set it aside, leaving the bacon grease in the pot.

Add the chopped onion to the pot and cook until softened, about 5 minutes. Then, add the minced garlic and cook for an additional 1 minute.

Add the peeled and cubed potatoes, corn kernels, chicken or vegetable broth, dried thyme, and paprika to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes or until the potatoes are tender.

While the soup is simmering, in a separate smaller pot, whisk together the flour and milk until smooth. Heat the mixture over medium heat, stirring constantly, until it thickens. Remove from heat.

Using a blender or an immersion blender, carefully blend half of the soup mixture until smooth. Return the blended soup back to the pot.

Stir in the thickened milk mixture to the pot, and season with salt and pepper to taste. Cook for an additional 5 minutes over low heat.

Serve the creamy potato and corn chowder warm, garnished with the reserved crispy bacon and freshly chopped parsley.


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