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Creamy Bacon Corn Chowder

Creamy Bacon Corn Chowder

Creamy Bacon Corn Chowder 

Creamy Bacon Corn Chowder

Creamy Bacon Corn Chowder 

Looking for comfort food?  Winter warm up recipes?  Delicious soup?

I’m loving this recipe!  So many great flavors and textures give your mouth a happy treat!

When the weather changes, I get soup ready.  I love all types of soup.  It really doesn’t matter to me.  I like cold soup, hot soup, thick soup (Chowders and chili too) I like thin soups.  Ok- I’ll stop because I’m starting to sound like Bubba from Forest Gump!  (Shrimp soup lol) The point is…I like soup! 

Creamy Bacon Corn Chowder packed full of delicious bacon and veggies. Make some tonight! Click To Tweet

I’ve been wanting to make Corn Chowder for months.  I meant to do it during Corn season but- time got away from me.  Here I am in November wanting soup.  Good news is I can change the “want” into a “have” fairly quickly!  

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Creamy Bacon Corn Chowder 

Packed full of delicious bacon and veggies this soup is sure to please!

Creamy Bacon Corn Chowder is hearty enough to eat as an entree but is also a delicious side dish to your favorite protein.  

We liked this soup so much I decided it had to bea soup option for Christmas dinner along with my Roasted Poblano Cheddar Soup With Ham 

Roasted Poblano and Cheddar Soup

When I make big batches of soup I like to freeze about half of the recipe.  My favorite way to freeze soup is to pour the soup into ice cube trays.  Pop the soup filled trays into the freezer until frozen.  Once frozen, remove the “soup cubes” from the ice cube trays and place in a freezer bag until I’m ready to use.  I have had great luck with this method for a few reasons.  First, the soup freezes well for several months.  I have frozen soup in August and served it in December and it was just as delicious as the day I made it.  Second, in cube form it is easy to pull out the perfect portion.  If you want a cup of soup as a side you can just pull out 3-4 cubes.  Last of all, the cubes reheat easily.  Just plop them into a pot and turn on low heat and the work is done!  Allow the soup to melt slowly and then you can turn up the heat before serving.

I’m looking forward to making Creamy Bacon Corn Chowder for years to come.  

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I hope you enjoy!

Thanks for Reading!

Happy Blogging!

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Creamy Bacon Corn Chowder
Creamy Chowder packed full of bacon and veggies
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Ingredients
  1. 6 slices of bacon, cooked crispy and crumbled
  2. 1 Tablespoon butter
  3. 3 cloves garlic, peeled and minced
  4. 2 stalks celery, finely chopped
  5. 1 medium carrot, peeled and finely chopped
  6. 1 medium yellow onion, finely chopped
  7. 1 teaspoon each, salt and pepper
  8. 1/4 cup of all purpose flour
  9. 4 cups low sodium chicken broth
  10. 1 baseball sized red potato, peeled and finely chopped
  11. 4 ears of corn, removed from cob
  12. 1 teaspoon dried thyme
  13. 2 cups whole milk
  14. 1/8 cup scallions for garnish
Instructions
  1. Cook Bacon in a heavy soup pot until crispy.
  2. Transfer bacon to a paper towel lined plate
  3. Add butter to bacon grease and stir until melted
  4. Add garlic, celery, carrot and onion
  5. Saute until veggies are tender
  6. Season with the salt and pepper
  7. Sprinkle in the flour and stir until absorbed and pasty
  8. Add chicken broth
  9. Mix well
  10. Add in potato, corn and thyme
  11. Bring to a boil
  12. Reduce heat and simmer approximately 15 minutes until potatoes are tender
  13. Pour in the milk and simmer 20 minutes longer
  14. Crumble 4 pieces of bacon into the soup reserving the last 2 for garnish
  15. Mix well
  16. Taste to adjust seasonings
  17. Garnish with the remaining bacon and scallions
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