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Monday, November 3, 2014

Cheesy Corn, Bacon & Potato Chowder

When I last left you all it was Halloween and I was sharing my Top 5 Crock Pot Meals.  Since then the kids and I have gorged on endless miniature pieces of candy, the girls and I traveled back to my hometown to visit some friends and we've acquired a fish.
Since when does your kid go out on Halloween night and come home with a fish?  Well, mine did.  I fully expect it to be dead within a week.  Currently it's sitting in one of my clear glass mixing bowls on the kitchen counter.
My favorite mixing bowl.
And the next time I go to whip up something and reach for that bowl, yet instead come face to face with that fish....ugh.
Oh, and my kids gave it the name of our dog that died almost 2 years ago.  I'll keep you updated.
But this chowd-dah!  {In my best Boston accent}.  Well, this chowder is fabulous.  Have you made soup yet?  Is it chilly where you are?
I've made soup and YES it is chilly here.  Our heat has been turned on a few times and with that comes a craving for soup.  And if you love a thick, creamy and comforting soup, this is the one.  It's hearty and filling, salty from the bacon and sweet from the corn.  Perfect in every bite!
Better yet it comes together pretty quick and tastes great even a few days later {from experience}.  I bet this little tyke below will like eating it next year!
Some of you have asked for recent photos of our littlest.  I took this one last week.  She truly is such a happy baby.  Sleeps great, eats great and smiles, giggles and laughs at us daily.
We are beyond blessed by this nearly 6 month old cutie.

From our little gal to yours - make this chow-dah!

Cheesy Corn, Bacon & Potato Chowder

Print this Recipe!

3 slices bacon, chopped
7 potatoes, peeled and diced
2 c. corn
2 cloves garlic, minced
1 t. onion powder
1 t. pepper
1/2 t. salt
1/3 c. flour
2 1/2 c. chicken or vegetable broth
1 1/2 c. milk
2 c. grated cheddar cheese

1.  In a large pot, cook bacon over medium-high heat until crisp.  Transfer bacon to a paper towel lined plate.
2.  Cook garlic in bacon fat for 30 seconds.  Add in the diced potatoes.  Put lid on the pot and cook for 10-12 minutes, stirring frequently until potatoes are browned and soft.
3.  Sprinkle flour over the potatoes, stirring to coat, cooking 1-2 minutes.  Add broth and corn, whisking to combine.  Bring to a simmer, cooking another 5 minutes.  Stir in milk, onion powder, pepper and salt.
4.  When slightly thickened, fold in cheddar cheese.  Once melted, add in bacon.
5.  Serve warm.

Would you like to comment?

  1. Beth @ Sawdust and EmbryosNovember 3, 2014 at 8:05 AM

    Yummmmmmmm! I want to make this tonight! Do you think I could cube up some ham to substitute for the bacon?

  2. Mmm- sounds good. Does this freeze well? Thanks.

  3. I haven't froze this one before....but, I have froze similar cheesy potato soups and it works just fine!

  4. Are you using canned corn, fresh corn? Would frozen corn work? Thanks!

  5. Kelli @ The Sustainable CoupleApril 12, 2015 at 3:13 PM

    Hey girl! I spent a good 15 minutes leisurely browsing all of your recipes, looking for one that would be simple and use many of the ingredients I have in my pantry. This recipe is going on my weekly meal plan for Saturday! Of course, I am going to half your version to accommodate our family of two. You need to write a cookbook, Ally!

  6. Girl, you're the best! You know I'd LOVE to write a cookbook, the hard part is scoring a cookbook deal. Until then I'll keep giving them away for free:)