Smoky Bacon & Corn Chowder

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Can you believe this is actually the first soup recipe to appear on Creme de la Crumb? Um, what is that all about?  Why did no one scream at me to get with the program here.

Have you been just sitting there, shaking your head, wondering when I’d stopping posting ice cream recipes and give you something a little more on the warmer side?

I apologize. I don’t know what I was thinking.

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Honestly, I love soups. I always have. When we were growing up, I never could really get what my brother was talking about about when he muttered things like “chick food” whenever my mom made a batch of her homemade chicken noodle or cheddar broccoli.

Speaking of that cheddar broccoli, I will be making a phone call to her very soon to obtain the recipe for that soup. You must make it. Of all the cheddar broccolis I’ve tasted, and that’s quite a few, it is without doubt my absolute favorite. So take note, it will be on the horizon.

Along with about nine hundred and eleven other really incredible recipes from my mother’s repertoire that I intend to share with you.

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I’ll eat soup anytime of year, but nothing is quite like a hot bowl of soup in the fall time. I made this one a few days ago for a dinner with my in laws. It was actually a soup bar (a genius idea) so we had several to try. I’m only slightly embarrassed to say that my own soup was my favorite.

What can I say. I did invent the thing so it’s sort of tailored to my taste perfectly. Bacon, cheese, smoky paprika…

I’m thinking about changing the name to My BFF Soup.

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Smoky Bacon Corn Chowder
 
Prep time
Cook time
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This thick n' creamy corn chowder is perfect for the cooler months. A rich cheddar flavor, mixed with bacon and smoky paprika bring this soup to life! Make it for dinner or fix a batch ahead of time and keep it in the fridge for an easy lunch to-go!
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 8
Ingredients
  • ½ pound red potatoes, chopped into ½ to 1 inch pieces
  • 1 large russet potato, chopped
  • 4 tablespoons butter
  • 2 cups water
  • ¼ 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
Instructions
  1. 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.
  2. Melt butter in a large soup pot over medium high heat. Add flour. 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.
  3. 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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  1. Susan says

    This looks like a really tasty corn chowder recipe. I will definitely give it a try. (Found you through What’s Cooking With Ruthie)

  2. jenna says

    I just made this – and next time ill definitely boil the potatoes before adding them. I waited at least 45 min before the potatoes actually cooked in the sauce, and I cut them up smaller than half an inch. – the flavor once it was done was amazing though. I added a dash of chipotle red pepper also to cut the sweetness of the corn.

    • CremedelaCrumb1 says

      Ah dang, I might have to revise the recipe to speed up the softening of the potatoes, they can be so touchy! Sometimes my potatoes seem to soften really quickly and other times they can take foooooreeeevvvvver! I must’ve gotten a lucky batch here. Next time I’ll have to add that chipotle pepper you mentioned, I love chipotle in ANYTHING!! Genius! Thanks Jenna!!

  3. Ornmadee says

    This was EXCELLENT. Used some milk in there but could have easily done it with just the water, I watered it down towards the end to give it a bit more of a soupy feel. Great recipe!

  4. Mindy says

    I’m going to try this this week, but I think I’ll add a leek to the mix. I’m not sure if russet potatoes are available here in Finland, so I’m guessing a creamier potato would be better than a mealy one?

    • Tiffany says

      Hi Mindy, I think a more creamy potato would be great. This soup can be thick so just add water til it reaches the thickness of your liking. Also, I think a leek would be great in this soup! Let me know what you think if you do try it! :)