Potato Corn Chowder Recipe

  • 4 slices bacon, chopped
  • 1 med white onion, chopped
  • 1 lg garlic clove, minced
  • 3 russet potatoes, peeled and cut into 1/2 inch cubes
  • 1/2 red bell pepper, finely chopped (or can use a few carrots)
  • 3 cups whole milk
  • 1/4 cup cooking sherry or white wine
  • 1 - 15 oz cans creamed corn
  • 2 cups fresh or frozen corn kernels
  • 2 tablespoons chopped fresh thyme
  • Salt and pepper, to taste
Container: Heavy large saucepan
45 mins
45 mins
1.5 hrs
  • Cook bacon in heavy large saucepan over medium heat until crispy.
  • Remove 3/4 of the bacon and set aside to drain; chop into fine pieces.
  • Add onion to the remaining bacon and cook until tender, stirring occasionally - about 8 to 10 minutes.
  • Add garlic, potatoes, and bell pepper. Sauté for an additional minute. Make sure to get all the vegetables coated.
  • Add milk and the cooking sherry - bring to a boil. Reduce heat and simmer until the vegetables are tender and the soup thickens slightly, about 15 - 20 minutes.
  • Add creamed corn, corn kernels, and the thyme to the soup and simmer until heated through.
  • Season to taste with salt and pepper.
  • Serve garnished with the reserved bacon.
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