Potato Corn Chowder with Bacon & Leeks
Thick and comforting potato corn chowder with crispy bacon is a perfect cool weather supper.
Servings: 8 people
Calories: 477kcal
Ingredients
- 12 ounces bacon diced
- 2 tbsp. butter unsalted
- 2 cups leeks rinsed and finely sliced (about 1 large)
- 5 tbsp. flour
- 32 oz. chicken stock
- 2 cups corn about 3 medium ears + cobs
- 2 lbs. yukon gold potatoes cut into 1/2 inch pieces (about 3 or 4 large)
- 2 cloves garlic minced
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tbsp. fresh thyme leaves or 1 tsp. dried thyme
- 3 cups whole milk or 1 ½ cups milk + 1½ cups half & half
- 2 tbsp. parsley chopped (optional)
Instructions
- 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 chicken stock and whisk to combine. Add garlic and reserved corn cobs to the pot, and simmer on medium low heat for 20 minutes. Carefully remove cobs from the pot with kitchen tongs and discard.
- Add potatoes, simmer for 10 minutes.
- Next, add corn, salt, pepper, and thyme. Cook for 3 minutes.
- Add bacon and milk, stir to combine, then simmer an additional minute, or until potatoes are fork-tender.
- Garnish with fresh parsley, if desired..
Notes
Recipe yields 3 quarts.
Store leftover chowder in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1g | Calories: 477kcal | Carbohydrates: 48g | Protein: 16g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 755mg | Potassium: 996mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1137IU | Vitamin C: 35mg | Calcium: 165mg | Iron: 3mg