Smoky Bacon & Corn Chowder
Smoky Bacon & Corn Chowder - This thick n' creamy corn chowder is perfect for the cooler months. A rich cheddar flavor, mixed with bacon and smoky paprika!
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: 132kcal | Carbohydrates: 22g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 244mg | Potassium: 414mg | Fiber: 2g | Sugar: 2g | Vitamin A: 261IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 1mg
