Autumn Chowder ~ Delicious

Cassie *


Make up a pot of this tasty soup, when your forecast is calling for a chilly's sure to warm the soul. I love making all sorts of chowders and this ones been long over due.

I love the combination of potatoes.


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15 Min
30 Min
Stove Top


1/2 lb
thick, smoked bacon, cut into about 1/2 - 1 inch pieces
1 large
onion, chopped
2 - 3
bay leaves
1 1/2 lb
baby yukon gold potatoes, sliced 1/4 inch thick ~ i leave the skin on mine, then cut each slice into 4ths
1 - 2 medium
sweet potatoes - peeled and cubed 1/4 inch
40 oz
chicken broth or enough to cover the potatoes
& pepper to taste
a couple
pinches, nutmeg & dried thyme
1 Tbsp
brown sugar
1 1/2 Tbsp
fresh parsley, chopped or can use dried
1/2 c
green onion, sliced
24 oz
frozen sweet corn, thawed and cooked slightly, then drained
1 c
each - evaporated milk & heavy cream or half n half


Step 1 Direction Photo

1Prepare potatoes, and place in cold water until ready to use.

Step 2 Direction Photo

2In a large stock pot, over medium heat, brown bacon, but not crispy.

Step 3 Direction Photo

3Add chopped onion, bay leaves and cook until soft, but not brown. Drain off most of the bacon fat. Leave some.

Step 4 Direction Photo

4Add potatoes to the pot and stir to combine with onion and bacon.

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5Pour enough chicken stock to cover potatoes and bring to a simmer. Continue simmering until potatoes are fork tender.

Step 6 Direction Photo

6In a small dish get seasonings ready - salt, pepper, thyme, nutmeg, brown sugar, parsley and green onions.

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7Once potatoes are tender add the blend of seasonings and corn. Stir to combine.

Now, pour in the cream & evaporated milk.

Step 8 Direction Photo

8Continue cooking until all is heated through....ladle out into bowls and enjoy the deliciousness.

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