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Smoky Bacon Corn Chowder

5 from 6 votes
This thick n' creamy corn chowder is perfect for the cooler months. A rich cheddar flavor, mixed with bacon and smoky paprika bring this soup to life! Make it for dinner or fix a batch ahead of time and keep it in the fridge for an easy lunch to-go!
Prep Time: 10 minutes
Cook Time: 30 minutes
0 minutes
Total Time: 40 minutes
Servings:8 servings

Ingredients

  • ½ pound red potatoes, chopped into 1/2 to 1 inch pieces
  • 1 large russet potato, chopped
  • 4 tablespoons butter
  • 2 cups water
  • ¼ cup flour
  • ½ cup red or white onion, diced
  • 2 teaspoons chicken bouillon
  • 1 ½ tablespoons minced garlic
  • ½ teaspoon onion salt
  • ½ teaspoon black pepper
  • 1-2 teaspoons smoked paprika
  • 1-2 cups corn, canned or frozen
  • ½ cup sharp cheddar cheese, shredded
  • 8-10 strips bacon, cooked and crumbled

Instructions

  • Add potatoes to a large pot with enough water to just cover the potatoes. Boil about 10-15 minutes until tender. Remove from heat, strain out water and put potatoes in a bowl, set aside.
  • Melt butter in a large soup pot over medium high heat. Add flour. Stir until mixture thickens. Add water, chicken buillon, and garlic. Stir 1-2 minutes, then add potatoes. Cover and simmer 15-20 minutes tip potatoes are easily pierced with a fork.
  • Stir in diced onion, onion salt, black pepper, and smoked paprika. Cook about 5 minutes, then stir in corn, crumbled bacon, and shredded cheese. Stir until cheese is melted. Add water, one tablespoon at a time, to thin to desired consistency. Top with additional bacon and cheddar cheese if desired.

Notes

As written, this soup is quite thick - feel free to thin with a bit of milk or broth to desired consistency. 

Nutrition

Calories: 132 kcal, Carbohydrates: 22 g, Protein: 5 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 10 mg, Sodium: 244 mg, Potassium: 414 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 261 IU, Vitamin C: 14 mg, Calcium: 77 mg, Iron: 1 mg
Course: Soup
Cuisine: American
Author: Tiffany