There was a time that whenever I heard the word “chowder”, all that came to mind was seafood…fish, clams, scallops and shrimp. But this mouthwatering recipe for easy Potato and Corn Chowder is going to go down in chowder history…trust me.
Make something amazing today…
Prepare this easy, delectable chowder for dinner tonight for an amazing meal and rave reviews. There will be enough to feed 4 hungry appetites and is so delicious, there will be no leftovers. If it’s just the two of you…you’ve got plenty for tomorrow.
Double the recipe, which will fill your Dutch oven, and you’ve got a delicious hot meal for friends after a round of golf or a day of hiking in the fall.
- 4 Chicken bouillon cubes
- 1 Cup hot water
- 8 – 10 bacon strips
- 1 Cup chopped red or green bell pepper
- 1 Cup chopped Vidalia onion (or more)
- 1/4 Cup flour
- 3 Cups half n half
- 1 1/2 Cups fresh or frozen whole kernel corn
- 1 Can (14 3/4oz each) cream style corn
- 3 -5 Medium size Yukon Gold potatoes, cut in bite size cubes with the skin left on.
- 1 1/2 Tsps Lawry’s seasoned salt
- 1/4 Tsp salt
- 1/8 Tsp white pepper
- 1/8 Tsp dried basil
- Dissolve the bouillon in the hot water and set aside.
- In a Dutch oven over medium heat, melt 2 tablespoons butter with 2 tablespoons olive oil.
- Sauté the onion until soft and add the pepper. Cook until tender.
- Add the flour, stir and cook for 2 minutes.
- Gradually stir in the half n half and dissolved chicken bouillon.
- Add the seasonings and cubed Yukon Gold potatoes. Continue to cook on medium heat stirring often until thickened. Check the potatoes….you don’t want them to be too soft and mushy.
⇒ Be careful and don’t leave the chowder unattended to or it may burn on the bottom. Keep stirring…the big key is to never turn the heat above medium.
- Add the cream style corn, the whole kernel corn and reduce the heat to low. Cook on low for about 15 minutes and dinner is ready to serve.
- Place a rack on a cookie sheet covered with aluminum foil and spray it with non-stick cooking spray.
- Lay the bacon strips on the rack and bake at 400 degrees until perfectly crisp. Keep an eye on them so they don’t overcook. Transfer the bacon to paper towels, blot and then crumble into a small bowl.
To serve, ladle the chowder into individual soup or chowder bowls and top with a little mound of crumbled bacon.
⇒ To really make this meal complete, serve potato and corn chowder with garlic bread. For the best ever recipe for Homemade Garlic Bread, click here for mine or check it out under “Sides” in the drop menu.