Cooking Wright

potato corn and bacon chowder


1 Tbsp all purpose flour
1 Tbsp butter
1/2 yellow onion diced
1 leek, rinsed well diced
1 Clove garlic minced
1 c whole milk or half & half
4 cs or one 32 oz box chicken broth
3 russets potatoes, rinsed, peeled (optional) & cubed into 1/4-1/2" chunks
2 Cups fresh or frozen corn
1 tsp kosher salt plus a pinch for sweating
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper or less depending on personal taste
3 Slices of thick cut bacon cooked until crisp and diced
1/2 c medium sharp cheddar cheese grated
1 tsp minced parsley optional


1. Set a large stockpot or Dutch oven over medium low heat. Add butter. When the butter has melted add the onion and Leek. Add a pinch of salt to help the onion and leek sweat and cook for 4-5 minutes until tender and transparent.
Add garlic and corn and cook for 2-3 more minutes
2. Sprinkle in flour and whisk. Slowly add chicken broth and then milk. Turn heat up to medium high, then add potatoes. Season with salt, pepper and cayenne. Simmer for 25 min or until potatoes are tender.
3. Once the potatoes are tender and the soup has thickened, remove from the heat. Add I. Cheddar cheese (and parsley) and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately

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