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CathyZ from Kauai

Really tasty Corn and Potato Chowder

Veteran Member
3835 posts
Joined: Dec 10, 2005


Posted to Thread #29359 at 3:39 pm on Jan 13, 2017

Makes 7-8 cups
lb bacon cut into 1/2 pieces
1 large onion, chopped
2 large carrots, peeled and sliced thin
1 cup celery, sliced thin
1 bay leaf
2 large potatoes, peeled and cubed
2 cups chicken broth
2 cups half/half or cream
2 cups creamed corn
1 cup shredded cheddar or American cheese
salt, pepper and cayenne to taste
sour cream (just for serving)

Cook bacon until crisp and transfer to paper towels. In the bacon drippings, cook the onion, carrot, celery, bay leaf, salt & pepper. Cook for about 10 minutes. Add potato and chicken broth. Bring to a boil and simmer covered for 15 minutes or until potato is tender. Add the corn, milk and cream. Simmer for another 10 minutes. Remove bay leaf. Take about 2 cups of veggies and soup and puree it in a blender or food processor. Return it to the soup pot. Add the cheese and cayenne.

Serve in bowls with a dollop of sour cream on top and sprinkle with bacon.

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