Best Potato Bacon And Corn Chowder Recipes

POTATO, BACON, AND CORN CHOWDER

Steps:

• Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
• Meanwhile, melt the butter in a large pot over medium-low heat. 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. 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. Garnish with paprika to serve.

INSTANT POT® POTATO, CORN, AND BACON CHOWDER

Steps:

• Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Whisk together heavy cream and flour in a small bowl. Set aside.
• Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
• Garnish with shredded Cheddar cheese and green onions. Serve immediately.

POTATO CORN AND CANADIAN BACON CHOWDER

Steps:

• Combine all ingredients except milk, cornstarch, salt and pepper in slow cooker; cover and cook on high for 4-5 hours, adding 1 1/2 cups milk during last 30 minutes.
• Discard bay leaf. Process half the soup in food processor or blender until smooth; return to slow cooker.
• Cover and cook on high for 10 mintues; stir in combined 1/2 cup milk and cornstarch, stirring 2-3 mintues. Season to taste with salt and pepper.

POTATO, CORN AND CANADIAN BACON CHOWDER

Steps:

• Saute onion and garlic in oil in large saucepan until tender, about five minutes. Add broth, potatoes, bay leaf, thyme, mustard; heat to boiling. Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes. Add milk and corn; heat to boiling. Reduce heat and simmer, covered, five minutes or until corn is cooked. Discard bay leaf. Process half the vegetables in food processor or blender until smooth; return to saucepan. Stir in Canadian bacon and simmer, covered, for five minutes. Season to taste with salt and white pepper.

CORN AND FINGERLING POTATO CHOWDER WITH APPLEWOOD SMOKED BACON

Steps:

• 1. cook bacon in a large dutch oven over medium heat until crisp; remove bacon from pan; crumble. add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally. add corn, chopped thyme, and garlic to pan; cook 30 seconds, stirring constantly. stir in broth, milk, half-and half, and potatoes; bring to a simmer. cover and cook 10 minutes or until potatoes are tender, stirring occasionally. 2. transfer 2 cups potato mixture to a blender. remove center piece of blender lid to allow steam to escape. secure lid on blender. place a clean towel over opening in blender lid to avoid splatters. blend until smooth; return to pan. stir in salt and black pepper; sprinkle with crumbled bacon. garnish with thyme sprigs, if desired.