Potato, Bacon, and Corn Chowder

Health score
8%
Potato, Bacon, and Corn Chowder
60 min.
8
343kcal

Suggestions


Indulge your taste buds with a heartwarming bowl of Potato, Bacon, and Corn Chowder — a creamy, savory delight that captures the essence of comfort food. Perfect for chilly evenings or a cozy gathering with friends, this chowder brings together the robust flavor of thick-sliced bacon, the sweetness of corn, and the wholesome goodness of potatoes. With just the right balance of creamy and crunchy textures, it’s a dish that promises to become a family favorite.

In only 60 minutes, you can whip up this scrumptious soup that serves eight, all while enjoying the enticing aromas that waft through your kitchen. The process begins with frying crispy bacon, allowing its rich essence to infuse your vegetables, creating a delectable base. Enhanced by the addition of creamy milk, tender potatoes, and vibrant corn, every spoonful of this chowder is a celebration of flavors and comfort.

Whether served as a hearty starter, an enticing antipasti, or a comforting snack, this chowder is not just nourishing but also packed with delightful taste experiences. The use of simple, fresh ingredients ensures that you not only enjoy a delicious meal but also bring a touch of warmth to your dining table. So grab your frying pan and pot, and get ready to delight in a bowl of pure, satisfying goodness!

Ingredients

  • 0.5 pound bacon thick sliced cut into 1/2-inch pieces
  •  bay leaf 
  • tablespoons butter 
  •  carrots diced
  • stalks celery chopped
  • tablespoons flour 
  • cups milk 
  • large potatoes diced peeled
  • 15.3 ounce kernel corn whole drained canned

Equipment

  • frying pan
  • whisk
  • pot

Directions

  1. Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes.
  2. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
  3. Meanwhile, melt the butter in a large pot over medium-low heat.
  4. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently.
  5. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency.
  6. Garnish with paprika to serve.

Nutrition Facts

Calories343kcal
Protein12.87%
Fat49.29%
Carbs37.84%

Properties

Glycemic Index
40.7
Glycemic Load
15.57
Inflammation Score
-9
Nutrition Score
15.100869583047%

Flavonoids

Apigenin
0.57mg
Luteolin
0.23mg
Kaempferol
0.82mg
Myricetin
0.01mg
Quercetin
0.76mg

Nutrients percent of daily need

Calories:343.45kcal
17.17%
Fat:18.94g
29.14%
Saturated Fat:8g
49.98%
Carbohydrates:32.71g
10.9%
Net Carbohydrates:29.88g
10.87%
Sugar:7.59g
8.43%
Cholesterol:40.88mg
13.63%
Sodium:376.72mg
16.38%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.13g
22.25%
Vitamin A:2935.68IU
58.71%
Phosphorus:251.8mg
25.18%
Vitamin C:20.62mg
24.99%
Vitamin B6:0.46mg
22.95%
Potassium:793.9mg
22.68%
Calcium:177.89mg
17.79%
Vitamin B1:0.26mg
17.18%
Vitamin B2:0.26mg
15.28%
Vitamin B3:2.99mg
14.94%
Vitamin B12:0.81µg
13.44%
Selenium:9.06µg
12.94%
Magnesium:49.73mg
12.43%
Manganese:0.24mg
11.78%
Fiber:2.83g
11.32%
Folate:44.09µg
11.02%
Vitamin B5:0.99mg
9.88%
Vitamin K:10.24µg
9.75%
Vitamin D:1.46µg
9.7%
Zinc:1.33mg
8.89%
Copper:0.15mg
7.31%
Iron:1.13mg
6.3%
Vitamin E:0.43mg
2.86%
Source:Allrecipes