Loading

Potato Corn Chowder Recipe

Ingredients
  • 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
Directions
PREP
45 mins
COOK
45 mins
READY IN
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.
Similar Recipes
Corn  Sausage Chowder
marjoram
water
ground sausage
onion
potatoes
Salmon Sweet Potato and Broccoli Chowder
whole milk
bay leaf
skinless salmon fillets; cut into 1/2 inch chunks. Other meats may be used.
salt and pepper to taste
large sweet potato
Corn Chowder
salt and pepper to taste
whole milk
bacon
olive oil
potatoes
Loading

Potato Corn Chowder Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com