BACON CORN CHOWDER WITH POTATOES
Make and share this Bacon Corn Chowder With Potatoes recipe from Food.com.
Provided by AZPARZYCH
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
- Add onion and celery to pot; cook and stir 3 to 4 minutes or until almost translucent. Increase heat to high; add 1/2 cup of the broth, stirring to scrape up any browned bits from bottom of pot. Add reserved corn cobs, remaining 1 1/2 cups broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil. Cover; reduce heat to low.
- Simmer 15 minutes or until potatoes are tender; uncover.
- Add milk and hot sauce; simmer 5 minutes.
- Add corn kernels; simmer 3 to 4 minutes.
- Remove and discard corn cobs and bay leaves.
- Stir in bacon just before serving.
Nutrition Facts : Calories 234.6, Fat 8.3, SaturatedFat 3.5, Cholesterol 16.8, Sodium 778.4, Carbohydrate 33.6, Fiber 3.4, Sugar 7.2, Protein 9.7
BACON-POTATO CORN CHOWDER
I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. -Katie Lillo, Big Lake, Minnesota
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.
Nutrition Facts : Calories 335 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 592mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
POTATO BACON CORN CHOWDER
This recipe is mine that I have worked on for a few years. People love it. This is a great recipe to enjoy with a nice sourdough bread.
Provided by Jon Brown
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 50
Number Of Ingredients 13
Steps:
- Place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. Add onions and celery to bacon and stir until coated in bacon grease; add garlic.
- Pour 1 quart water over onion mixture and cover pot; steam vegetables until partially tender, about 5 minutes. Add remaining 1 quart water and cream; reduce heat to medium.
- Melt butter in a saucepan over medium heat; stir flour into melted butter and cook until mixture forms a paste. Add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. Slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees F (75 degrees C) to 180 degrees F (80 degrees C), 30 to 40 minutes.
- Cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. Mix corn mixture into soup and season with red pepper flakes, salt, and pepper.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 23.9 g, Cholesterol 117.4 mg, Fat 33.4 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 20.3 g, Sodium 142.6 mg, Sugar 1.9 g
POTATO, BACON, AND CORN CHOWDER
A quick and delicious comfort food made with canned corn, potatoes and bacon.
Provided by Kim R.
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
- Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g
INSTANT POT® POTATO, CORN, AND BACON CHOWDER
Instant Pot® version of a combined, classic comfort soup, ready in about 1 hour!
Provided by angelinamarie3
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Whisk together heavy cream and flour in a small bowl. Set aside.
- Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
- Garnish with shredded Cheddar cheese and green onions. Serve immediately.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 47.7 g, Cholesterol 53.4 mg, Fat 16.6 g, Fiber 5.6 g, Protein 10.4 g, SaturatedFat 9.1 g, Sodium 380.1 mg, Sugar 4.6 g
BACON 'N' CHEESE STUFFED POTATOES
Here's my creamy and rich version of twice-baked potatoes. Always a treat, these stuffed potatoes go very well with the Chicken Cordon Bleu for my holiday dinner. -Merle Dyck, Elkford, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.
Nutrition Facts :
BACON AND POTATO CHOWDER
Very filling, tasty, and easy to make. For best results, buy a good, very smokey bacon from a butcher shop.
Provided by Kat2355
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
- In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.
- Add potatoes, water, bouillon cubes to pot.
- Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
- Mix flour with a small amount of evaporated milk, making a paste.
- Gradually stir in remaining milk.
- Add to potato mixture.
- Cook over medium heat until mixture comes to a boil and thickens.
- Stir often to ensure the soup doesn't burn on the bottom of the pot.
Nutrition Facts : Calories 188, Fat 6, SaturatedFat 2, Cholesterol 8.6, Sodium 830.1, Carbohydrate 28.7, Fiber 3.3, Sugar 3.1, Protein 5.3
POTATO CORN AND CANADIAN BACON CHOWDER
Make and share this Potato Corn and Canadian Bacon Chowder recipe from Food.com.
Provided by dicentra
Categories Chowders
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except milk, cornstarch, salt and pepper in slow cooker; cover and cook on high for 4-5 hours, adding 1 1/2 cups milk during last 30 minutes.
- Discard bay leaf. Process half the soup in food processor or blender until smooth; return to slow cooker.
- Cover and cook on high for 10 mintues; stir in combined 1/2 cup milk and cornstarch, stirring 2-3 mintues. Season to taste with salt and pepper.
Nutrition Facts : Calories 238.8, Fat 6.4, SaturatedFat 2.5, Cholesterol 23.4, Sodium 854.8, Carbohydrate 32.2, Fiber 3, Sugar 8.8, Protein 14.8
CORN-BACON CHOWDER
A rich chowder thickened with canned potato and mushroom soups.
Provided by CONI4JSUS
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
- Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
- Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 32.4 g, Cholesterol 19.7 mg, Fat 10.6 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 1029.8 mg, Sugar 4.4 g
SUMMER CORN AND POTATO CHOWDER
I have tried many corn chowder recipes and created this using fresh summer corn. I used Peaches and Cream corn but any fresh corn will do. My five-year-old gives it two thumbs up. Easy recipe to change up if you want. Add carrots for another pretty color.
Provided by Heidi
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Cut the corn from the cobs. Take the back of a large knife and scrape it against the cobs to extract as much of the "milk" as you can. Set both aside in a bowl.
- Cook bacon in a saute pan over medium-high heat, turning occasionally, until crispy, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
- Heat oil in a stockpot over medium-high heat. Add onion, celery, bell pepper, garlic, and jalapeno; saute until translucent, about 5 minutes. Add chicken stock and potatoes; bring to a low boil.
- Lower heat to a simmer and cover the pot. Cook until potatoes are just about tender, 8 to 10 minutes. Add corn kernels and any accumulated "milk," half-and-half, oregano, and cumin. Simmer until corn is tender, about 10 minutes. Season with salt and pepper.
- Ladle into bowls and garnish with sour cream and Cheddar cheese.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 54.9 g, Cholesterol 28.8 mg, Fat 15.4 g, Fiber 5.8 g, Protein 13.2 g, SaturatedFat 6 g, Sodium 803.4 mg, Sugar 6.5 g
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