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.


★★★★★ 1 vote
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


1Prepare potatoes, and place in cold water until ready to use.
2In a large stock pot, over medium heat, brown bacon, but not crispy.
3Add chopped onion, bay leaves and cook until soft, but not brown. Drain off most of the bacon fat. Leave some.
4Add potatoes to the pot and stir to combine with onion and bacon.
5Pour enough chicken stock to cover potatoes and bring to a simmer. Continue simmering until potatoes are fork tender.
6In a small dish get seasonings ready - salt, pepper, thyme, nutmeg, brown sugar, parsley and green onions.
7Once potatoes are tender add the blend of seasonings and corn. Stir to combine.

Now, pour in the cream & evaporated milk.
8Continue cooking until all is heated through....ladle out into bowls and enjoy the deliciousness.

About Autumn Chowder ~ Delicious