Potato, Bacon, and Corn Chowder Recipe

I think this is a really good base recipe. First, I doubled the recipe and instead of celery, I used carrot and onion. And because I really wanted some great flavor (we don't like anything bland around here), I substituted one cup of chicken bouillion for one of the cups of milk. I didn't have any canned corn, but I thawed some frozen corn which was perfect. Then I just salt and peppered to taste. I'll make this again.

Loved it!! I made some modifications and doubled the recipe. It was a huge hit at a party I went to today. I also made it in a crock pot overnight. Changes include: not peeling the red potatoes, substituting red onion for the celery as I didn't have any. I used half a gallon Ziploc bag of frozen corn that l removed from the cob last summer. Also sauteed about 10 medium sized sliced mushrooms in the leftover bacon fat along with the carrots and onion. I also added two teaspoons of salt at the end along with a cup or so of shredded cheddar cheese. I also used a blender stick to make it a thicker soup by blending some of the soup for about 30 seconds. The host of the party begged me to leave the leftovers so they can keep on eating it tonight and I'll pick up my crock pot tomorrow from them. Best compliment ever!

This tasted good. Only concern was cooking the thick soup over med. high heat til it was ready. It just stuck to the bottom too much and required constant stirring. I ended up putting the entire mixed concoction into the InstaPot and cooking it that way and I feel that I had better results than if it had been left on the stove top.

I reduced the bacon grease to half. Added a diced yellow onion to the celery, carrots and potatoes, cooking them in the bacon grease all at once. Once I got the butter/flour/milk cooked I added 1 tablespoon of chicken flavored Better than Bouillon to it and stirred till blended in. I used 3 russet potatoes cause that's what I had. I think they cooked faster than red would have cause I didn't really need to simmer long at all. If you do use russets I'd say to check the potatoes so it doesn't over cook.

! can of corn for CORN Chowder? Seemed more like potato soup with corn. Along with the 1 can of corn, I added 1 can Cream Style Corn, 1 family size bag of frozen whole kernel corn, 2 cups chicken broth, 1 1/2 TBLS. More flour, used four diced carrots and four stalks of celery. When done, I added some shredded cheddar to taste. I also used 3/4 lb. of bacon. My wife loved it. Wants to take some to her 102 year-old mother tomorrow.

I loved this recipe! I made a double batch and substituted 1/2 of the milk for chicken stock. We used fresh from the husk corn and added 4 cups for the double batch. I also added onion and garlic and sauteed them with the carrots and celery. My family loved it! Will be making it again.

This was a hit with my family! I made some changes because we have a severe dairy allergy in our house. I added a half of a medium onion, substituted 2.5 cups my own chicken stock for the milk, omitted the butter & flour (there's plenty of bacon fat already, and with no milk I wasn't trying to make a roux) and used 2 cans of creamed corn instead of 1 can whole kernel corn. I also added a little more bacon. Delicious!

Crowd pleaser; perfect for the onset of autumn! Changes: I added equal parts celery and carrot, with doubled the amount of chopped sweet onion. Added in 1/8 teaspoon of nutmeg, splash of liquid smoke and 1 can beef consume. Rather than whole milk I opted for 2%. I did not use bacon in the soup, but did sauté veggies in bacon grease for flavor while controlling fat/salt content. I also used one large bag of frozen corn in this double batch. The whole pot was eaten by 7 hungry adults!

I used frozen corn from the summer, and made it during the cold winter. I also garnished with cracked pepper, and added onions to the carrot and celery mix. Did the first few steps with the bacon, and veggies, then dumped everything into the crock pot to cook on low all day. It was wonderful served with hand made rolls and a salad. I will do it again.

This one's a keeper! Based on previous reviews, I subbed a yellow onion for the celery because that's my preferred flavor. I also made this a one pot dish by frying the bacon in my soup pot and then draining off all but 2 tbsp of the bacon grease. I then sweated the onion and carrots in the grease and added the flour once the onions were translucent. Stir and scrape the bottom for a few minutes then slowly incorporate the liquid: I used half milk and half chicken broth. Came out great and I've only got one pot to wash.

This is a great base recipe and I'm really glad I found it! Ive made this a few times now and have tweaked it to suit my family. I used half the recommended celery and twice the carrots. A little extra bacon is a good idea too. Additionally, I made sure to use whole milk for creamier soup and added 1 wheel of smoked gouda cheese (grated), which makes it ultra thick and creamy with a soft smoked flavor. It definitely needs salt and pepper, but that's to taste. I've also made sure to dice all of the veggies very small, especially the potatoes which take a long time to soften if too large. Something else I do is once everything is in the pot together, I dump it all in a crock and let it finish up on low heat for 2 hours or so. This saves me lots of stirring at the stove.

Made it with my daughter — so fun and yummy!

Very good. The only change I made was added more corn because I had 2 cups fresh frozen corn in the freezer. Also I made the milk/flour mixture in the same large skillet used for bacon and vegetables. Cuts down on dishes you have to wash.

I made without bacon. It’s good!

I doubled the recipe. I added the corn, roasted and harvested from 4 ears of early white corn and the scraped kernels and remaining corn "juice"..very tasty. Onion, carrot. .also no celery.. whole milk and cream .. along with crispy bacon. We always love this base recipe. .sometimes I had chicken or other leftover protein.. love this

Good base, however , corn chowder that only uses 1 small can of corn? I used the one can of creamed corn and 2 small bags of frozen corn and 1 15 oz. can of whole kernel corn.

Good recipe. Double it as we like to food prep. Used extra bacon. Extra bacon never hurt nobody. Also used golden potatoes instead of standard Joe blow potatoes. I like this recipe and will make it again!!

Great start, but this recipe needs a little extra flavor. I also added an additional 1 cup or so of half and half

I made some changes and added lump crabmeat. I also added red pepper flakes for just a touch of heat. Absolutely delicious!

This was a really simple and good soup made with things that I always have on hand. Thanks for sharing.