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


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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

How to Make Autumn Chowder ~ Delicious


  • 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.

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