Loaded Cheesy, Bacon, Corn, and Potato Chowder Recipe

The chowder is easy, ready in about 45 minutes, and the ultimate comfort food. The smaller you dice the vegetables, the faster it’ll be ready. I recommend 1/4-inch dice. It’s loaded with savory bacon, juicy corn, tender potatoes, sweet Vidalia onions, carrots, and celery which all add texture and flavor. The chowder is thick, creamy, rich, hearty, and wonderfully cheesy. Grate your own cheese because pre-grated convenience bags of cheese are resistant to melting. And bacon just makes everything better.



12 ounces (3/4 of one pound) bacon, diced small
2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
1 cup carrots, peeled and diced small (about 2 large carrots)
1 cup celery, diced small (about 2 stalks)
4 garlic cloves, finely minced
1/4 cup all-purpose flour
32 ounces (4 cups) low-sodium chicken broth
4 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
2 1/2 cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 2 extra-large potatoes)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
pinch cayenne pepper, optional and to taste
2 cups corn (I used frozen and added it straight from the freezer)
8 ounces extra-sharp cheddar cheese (grate it yourself, pre-grated cheese in plastic bags is resistant to melting)
1/3 cup fresh flat-leaf parsley leaves, finely chopped


Get full recipe >> Loaded Cheesy, Bacon, Corn, and Potato Chowder @ averiecooks.com

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