Potato Corn Chowder with Bacon
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Averie Cooks · by Averie Sunshine★ 4.8 (45)

Potato Corn Chowder with Bacon

NUTRITION · PER SERVING50M COOK
CAL 39%·PRO 70%
CARBS 54G28% OF CAL
7G FIBER31G OTHER16G TOTAL SUGAR
FAT 47G55% OF CAL
21G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty corn and potato soup enriched with bacon, cheese, and cream. Comforting and substantial enough to serve as a main course on busy weeknights.

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Nutrition & ingredients

Ingredients

serves 5
  • 12 ounces 3/4 of one pound bacon, diced small
  • 2 cups sweet Vidalia or yellow onions (peeled and diced small (about 1 medium/large onion))
  • 1 cup carrots (peeled and diced small (about 2 large carrots))
  • 1 cup celery (diced small (about 2 stalks))
  • 4 garlic cloves (finely minced)
  • 1/4 cup all-purpose flour
  • 32 ounces 4 cups low-sodium chicken broth
  • 4 cups milk (or as needed (I use Silk Unsweetened Cashewmilk))
  • 2 1/2 cups Russet potatoes (peeled and diced into 1/4-inch cubes (about 2 extra-large potatoes))
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • pinch cayenne pepper (optional and to taste)
  • 2 cups corn (I used frozen and added it straight from the freezer)
  • 8 ounces extra-sharp cheddar cheese (grate it yourself, pre-grated cheese in plastic bags is resistant to melting)
  • 1/3 cup fresh flat-leaf parsley leaves (finely chopped)
PREP
10M
SODIUM
1885MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.