Packed corn, potatoes, celery and bacon this Bacon Corn & Potato Chowder is hearty and delicious, it’s sure to fill you up and make you feel good.
The last few days we have been under the weather here in our house and one thing that always makes me feel better is soup. Now that it is Fall and the weather is stating to cool off (even a bit here too), that means soup season is upon us my friends.
To be honest, I have actually made this recipe twice over the last 3 days; it’s a hearty, delicious soup that is sure to fill you up and make you feel good! It comes together pretty quickly and makes a great lunch or dinner, even with or without bread. Whether you’re feeling a little sick or the temperature is just right, you won’t be disappointed with this soup; I hope you’ll enjoy!
Bacon, Corn & Potato Chowder
Yield 4 servings
- 2 potatoes, large
- 2 stalks of celery, diced
- 5 slices bacon, crumbled
- 1 1/2 c corn, I used frozen
- 1/2 small onion, diced
- 2 c milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper
- Wash the potatoes and pierce with a fork, cook the potatoes in the microwave on high for 5 minutes.
- Once the potatoes have cooled; peel them, mash one and dice the other.
- In a frying pan cook the bacon until crisp and remove to drain on paper towels.
- Saute the diced potato, celery, corn and onion for 5-7 minutes until soft, set aside. In a large pot add the milk, mashed potato, salt, pepper and crushed red pepper; stir to combine.
- Next add the vegetables and bacon to the mixture and cook over medium low heat for an additional 15-20 minutes.
- Serve warm.
Recipe adapted from Summer Corn, Bacon and Potato Chowder by KelBel on food.com
Courses soup, main dish