This winter I experimented with comfy food recipes and my favorite by far is my bacon potato corn chowder. Want to hear the best part (besides it being delicious of course)? It’s SO easy to make and takes less than an hour to prepare and cook. How much better can it get? Exactly, that’s what I said.
When the weather gets cold and snow is on thee ground the best meals to cook are comfort food meals. Especially on the days when you have to venture out into the cold to go to work, drop kids at school, run errands, etc. If any of you are wondering what qualifies as a “comfort food” it’s food that makes you feel cozy and comfy in your home. Soups, baked pastas, casseroles, etc. are the perfect go to dishes during these fall/winter nights.
Corn chowder has always been one of my favorite soups. It’s hearty and has ingredients most people find delicious. We all know how hard it can be to make dishes that are popular among a large group of people. Which makes it a winning dish to make for family or friends who come over for dinner. So get to cooking!
*Crockpot meals are always easier for those of us on the go and this recipe can also be cooked in one. Follow all of the ingredients, combine them together in the crockpot, and cook on low for 8 hours or on high for 4 hours. *
Bacon Potato Corn Chowder
Ingredients
- 6-8 red potatoes
- 1 large yellow onion diced
- 1 Tbsp minced garlic
- 1 15oz. can sweet corn drained
- 3 Tbsp butter
- 32 oz. chicken broth bold for extra flavor
- 1 cup whole milk
- 3 Tbsp flour
- 2 cups mild cheddar cheese
- 8 pieces bacon thick cut
- 2 tsp onion powder
- 1 tsp paprika
- salt & pepper to taste
Instructions
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Wash then cut your red potatoes into approximately 1 inch cubes. Place your diced potatoes into a large bowl and put to the side.
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In a large pot, over medium high heat melt your butter then sautee your diced onions until soft. Add your teaspoon of salt to the onions as they cook to help soften them.
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Add your minced garlic, flour and pepper to the sauteed onions. Stir to combine. Now add your drained corn to the pot and mix for a minute of two with the other ingredients.
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Pour your chicken broth into the pot and whisk the mixture to avoid clumps. Then add your milk to the pot and whisk again. Let the mixture get to a boil.
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Once the pot has started to boil pour your diced potatoes in and bring to a boil. Let boil for 5 minutes then reduce heat to medium low. Cover the pot and let the chowder cook for 30 minutes.
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Once the potatoes are soft add your 2 cups of mild cheddar cheese to the chowder and stir until combined.
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Taste and adjust salt and pepper to your liking.
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Serve your potato corn chowder with two strips of bacon crumbled on top. If you like a little spice in your life feel free to add cayenne pepper on top as well.
Enjoy your meal!
Happy eating! 🙂
Brie <3
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