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
  • salt
    & 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

How to Make Autumn Chowder ~ Delicious


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

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

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