Corn Chowder with Bacon

Corn Chowder with Bacon

Kimberly Dempsey 1

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10 servings yields 10 cups
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  1. 1. In a large pot, brown bacon until crisp, about 5-7 minutes. Remove half the bacon and set aside for the garnish. Remove half of the fat from the pot.
  2. 2. Add the onion and cook until transparent, about 8-10 minutes.
  3. 3. Stir in the flour, salt, pepper and turmeric and cook for 2 minutes.
  4. 4. Add chicken stock and deglaze the pan. Add the potatoes and bring to a boil then simmer until potatoes are tender, about 15 minutes.
  5. 5. Add the corn, Half & Half and cheese. Cook for about 5 minutes until the cheese is melted. Adjust salt and pepper.
  6. 6. Serve warm garnished with crumbled bacon and chopped parsley.
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