Smoky Bacon Corn Chowder

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Smoky Bacon Corn Chowder

Smoky Bacon Corn Chowder

Smoky Bacon Corn Chowder


½ pound red potatoes, chopped into ½ to 1 inch pieces

1 large russet potato, chopped

4 tablespoons butter

2 cup water

1 cup flour

½ cup red or white onion, diced

2 teaspoons chicken buillon

5 teaspoons minced garlic

½ teaspoon onion salt

½ teaspoon black pepper

1-2 teaspoons smoked paprika

1-2 cups corn, canned or frozen

½ cup shard cheddar cheese, shredded

8-10 strips of bacon, cooked and crumbled


Add potatoes to a large pot with enough water to just cover the potatoes. Boil about 10-15 minutes until tender. Remove from heat, strain out water and put potatoes in a bowl, set aside.

Melt butter in a large soup pot over medium high heat. Add flour starting with ½ cup and adding up to ½ cup more *depending on how thick you like it. Stir until mixture thickens. Add water, chicken buillon, and garlic. Stir 1-2 minutes, then add potatoes. Cover and simmer 15-20 minutes tip potatoes are easily pierced with a fork.

Stir in diced onion, onion salt, black pepper, and smoked paprika.

Cook about 5 minutes, then stir in corn, crumbled bacon, and shredded cheese. Stir until cheese is melted. Add water, one tablespoon at a time, to thin to desired consistency.

Top with additional bacon and cheddar cheese if desired.

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