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 minutesminutes
Cook Time: 30 minutesminutes
0 minutesminutes
Total Time: 40 minutesminutes
Servings:8servings
Ingredients
½poundred potatoes, chopped into 1/2 to 1 inch pieces
1largerusset potato, chopped
4tablespoonsbutter
2cupswater
¼cupflour
½cupred or white onion, diced
2teaspoonschicken bouillon
1 ½tablespoonsminced garlic
½teaspoononion salt
½teaspoonblack pepper
1-2teaspoonssmoked paprika
1-2cupscorn, canned or frozen
½cupsharp cheddar cheese, shredded
8-10stripsbacon, 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.