This recipe came about by accident, but it was a happy accident. I intended to make potato soup for dinner, but the bag of potatoes that I thought was mostly full was only about half way full. I knew I needed to add something to the potatoes or we wouldn’t have enough soup.
Adding corn, cheese and bacon seemed like a good solution. We loved the result!
I didn’t take an ingredient photo, but these are all very common ingredients. The homemade soup is quick to make and perfect for a winter (or cool, spring) day.
Cheesy Corn and Potato Chowder with Bacon
Servings: 6 -8 servings
Ingredients
- 2 cups diced potatoes
- 32 oz chicken broth
- 3 Tbs. butter
- 3 Tbs. flour
- 2 cups milk warmed
- 1 cup shredded cheddar cheese
- 2 cups frozen corn
- 1 can cream corn
- salt and pepper to taste
- 1 lb. bacon cooked and crumbled
Instructions
- Cook potatoes in chicken broth in a large pot till potatoes are tender.
- Meanwhile, in a large skillet melt the butter.
- Stir flour into butter and cook for 1 minute.
- Whisk milk into the skillet till smooth.
- Continue heating over medium heat till sauce begins to bubble and thicken.
- Remove sauce from heat and stir in cheese.
- Once potatoes are tender, add frozen and creamed corn to the soup pot.
- Stir in the cheese sauce.
- Season with salt and pepper.
- Heat over medium heat till soup is hot, being careful not to let it boil.
- Serve in bowls, topped with crumbled bacon.
. I put together a similiar soup this week. I had one leftover brat. I added potatoes, some leftover corn that I had cut off the cob and frozen last summer, onions, cheese,milk and a couple spoons of leftover ham broth. It was delicious and made a nice lunch of mainly leftovers for my husband and me.
Leftover soups like this are the best!
Wish even some of my accidents came out this well. Making this tomorrow. Delish, I already know. Pinned.
I made this tonight and it turned out SO yummy! I added a little garlic and onion, but other than that followed the recipe to the T. Thanks for the delicious recipe! 🙂