It’s getting cold in Chicago. While I’ve somehow resisted actually turning on the heat in my house, it’s time for the comfort foods. Last week, I made my chicken stew with biscuits for the first time since the thermometer went over fifty degrees last spring. And then I made another comfort food dish. I love soup. I love my crock pot. And so I got creative. I created an oh-so-yummy soup that I altered to make dairy-free for Little Miss but that can absolutely be full of dairy if you choose.
Served with a slice of fresh bread from the oven – I’m back to baking almost a small loaf a day, another recipe I need to share soon since it’s so low maintenance – and the wee ones were in heaven. Mister Man ate three bowls of it. This was definitely a winner, and I have all the ingredients except potatoes in my house now to make another batch. Yum!
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How to Make Potato Corn Chowder
Cook up your bacon in a pan. I suggest cutting the bacon before you cook it, as it’s easier to get an even browning that way – at least for me. Start your bacon in a cold pan, and cook until it’s starting to crisp up, then remove the bacon – but leave the grease – and set it aside until you’re ready to serve.
Add the diced carrot and celery to the hot pan with the bacon grease (note: I use lean center-cut bacon, so I don’t end up with tons and tons of grease, but if you use “standard” bacon, you may need to scoop out some of the greases). Cook for five minutes or so. Add the onion and continue to cook another ten minutes or so until the carrots and celery start to carmelize a bit, stirring periodically. Add the flour, and stir until it’s coated everything. Cook with the flour for two to three minutes to cook out the raw taste of the flour.
Add the four cups of chicken stock to your crock pot. Add the diced potatoes – note that I used red and purple potatoes because I had them on hand, but usually, I would use red or fingerling potatoes because I like them best, but russets work just fine, too. Add the veggies from the pan and stir to combine. Add the Worcestershire sauce, and cover the crock pot. Cook on low for six hours or high for three to four hours.
Then add the milk, and stir. Cover the crock pot again and cook for another half hour to hour. Because I like to have some potato texture, I pull out some of the potatoes at this time, but it isn’t necessary. Puree some or all of the soup to help it thicken further. I use my immersion blender in the crock pot. If you don’t have one, you can use your standard blender, but be careful to not fill it more than one-third full with a hot liquid and use a kitchen towel to hold the top on. Heat expands and can blow the top off if you don’t!
Once it’s pureed, add the corn. Let the soup come to temperature again (I put frozen corn in, so it needs to reheat another ten or so minutes) and serve with the bacon strewn atop the chowder in bowls.
Great. I’m hungry. Again.
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Potato Corn Chowder
Ingredients
- 6 slices bacon chopped
- 2 carrots diced
- 2 ribs celery diced
- 1 onion diced
- 1/3 cup flour
- 3 cups potatoes diced
- 4 cups chicken stock
- 1/2 teaspoon Worcestershire
- 1 cup milk
- 3 cups frozen sweet corn
Instructions
- Cook up your bacon in a pan. Start your bacon in a cold pan, and cook until it’s starting to crisp up, then remove the bacon – but leave the grease – and set it aside until you’re ready to serve.6 slices bacon
- Add the diced carrot and celery to the hot pan with the bacon grease. Cook for five minutes or so. Add the onion and continue to cook another ten minutes or so until the carrots and celery start to carmelize a bit, stirring periodically.2 carrots, 2 ribs celery, 1 onion
- Add the flour, and stir until it’s coated everything. Cook with the flour for two to three minutes to cook out the raw taste of the flour.1/3 cup flour
- Add the four cups of chicken stock to your crock pot. Add the diced potatoes. Add the veggies from the pan and stir to combine. Add the Worcestershire sauce, and cover the crock pot. Cook on low for six hours or high for three to four hours.3 cups potatoes, 4 cups chicken stock, 1/2 teaspoon Worcestershire
- Then add the milk, and stir. Cover the crock pot again and cook for another half hour to hour. Puree some or all of the soup to help it thicken further. I use my immersion blender in the crock pot. If you don’t have one, you can use your standard blender.1 cup milk
- Once it’s pureed, add the corn. Let the soup come to temperature again and serve with the bacon strewn atop the chowder in bowls.3 cups frozen sweet corn
Notes
- I used rice milk to make this dairy-free but you can use whatever milk you have in hand.
- Red or fingerling and russet potatoes work fine in this so if you have them, use them.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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[…] am all about the soups in winter, whether they’re Potato Corn Chowder or Blender Cheddar Soup or Roasted Asparagus Soup or something entirely different. One of the […]
Tara – Oh me, too! My soup supply is about gone right now, and I think I need to make some more stat! 🙂
I love making a big pot of soup or stew once the temperatures start getting cooler. This sounds like something my peeps would enjoy.