Real Recipes From Real Home Cooks ®

my bacon corn chowder

Recipe by
barbara lentz
beulah, MI

This is comfort food at it's finest. I took an old recipe of my moms and tweaked it adding some modern twists. Taste great on a cold fall or winter day. I have also added sweet potato and squash to this recipe with great results.

yield 6 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For my bacon corn chowder

  • 6 slice
    bacon cooked and crumbled
  • 1 lg
    onion diced
  • 1 lg
    carrot diced
  • 1 stalk
    celery chopped
  • 3 clove
    garlic minced
  • 1 stick
  • 5 c
    chicken broth
  • 1/2 c
    dry white wine
  • 1 c
    heavy cream
  • 5 lg
    yukon gold potatoes diced
  • 1 c
    fresh or frozen corn kernals
  • salt and pepper

How To Make my bacon corn chowder

  • 1
    Assemble all ingredients. Get two large dutch ovens.
  • 2
    Place 1/2 stick butter in one dutch oven and saute onion, celery, carrots and garlic until browned. Add wine and deglaze scrapping up bits from bottom of pan. Add one cup of chicken and bring to a boil. Reduce to simmer and cook until veggies are soft and mushy.
  • 3
    Meanwhile add the remaining 4 cups of chicken broth to the other dutch oven. Bring to a boil and add potatoes. Cook until potatoes are soft. Add corn. Simmer on low.
  • 4
    Take the veggies in broth and puree them in a food processor or use an immersion blender. This will help thicken the chowder. Remove from food processor and add the heavy cream and remaining 1/2 stick of butter.
  • 5
    Pour cream mixture into the potato mixture. Add bacon and seasoning with salt and pepper.

Categories & Tags for My Bacon Corn Chowder: