Potato Corn Chowder Recipe

  • 4 slices bacon, chopped
  • 1 med white onion, chopped
  • 1 lg garlic clove, minced
  • 3 russet potatoes, peeled and cut into 1/2 inch cubes
  • 1/2 red bell pepper, finely chopped (or can use a few carrots)
  • 3 cups whole milk
  • 1/4 cup cooking sherry or white wine
  • 1 - 15 oz cans creamed corn
  • 2 cups fresh or frozen corn kernels
  • 2 tablespoons chopped fresh thyme
  • Salt and pepper, to taste
Container:Heavy large saucepan
45 mins
45 mins
1.5 hrs
  • Cook bacon in heavy large saucepan over medium heat until crispy.
  • Remove 3/4 of the bacon and set aside to drain; chop into fine pieces.
  • Add onion to the remaining bacon and cook until tender, stirring occasionally - about 8 to 10 minutes.
  • Add garlic, potatoes, and bell pepper. Sauté for an additional minute. Make sure to get all the vegetables coated.
  • Add milk and the cooking sherry - bring to a boil. Reduce heat and simmer until the vegetables are tender and the soup thickens slightly, about 15 - 20 minutes.
  • Add creamed corn, corn kernels, and the thyme to the soup and simmer until heated through.
  • Season to taste with salt and pepper.
  • Serve garnished with the reserved bacon.
Similar Recipes
Corn  Sausage Chowder
cream style corn
evaporated milk
ground sausage
Salmon Sweet Potato and Broccoli Chowder
bay leaf
chicken broth
fresh thyme leaves
large onion
Corn Chowder
dried thyme
ears of fresh sweet corn
large yellow onion

Potato Corn Chowder Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com