Potato Corn Chowder with Bacon

White Scribbled Underline

Potato Corn Chowder with Bacon and Leeks is one of my go to soup recipes when it starts to feel like fall.


- Bacon, diced - Butter, unsalted - Flour - Leeks - Chicken stock - Yukon gold potatoes - Corn - Garlic, minced - Whole milk - Salt - Black pepper - Parsley, chopped

In a stock pot over medium heat, cook the bacon until very crispy.  Remove from pan and reserve 1 tbsp bacon fat.  Set bacon aside.

Melt butter and add bacon fat.  Add leeks and cook until soft.  Like onions, leeks will cook down quite a bit.

Add flour to make a roux.  Let this cook out for a few minutes until it starts to turn a golden blond color.

Add potatoes, corn, garlic and pepper. Simmer for 20 minutes, or until potatoes are cooked through.

Potatoes are a great way to bulk up a recipe, to stretch a pot of soup and to thicken up a batch of chowder.