Corn and Potato Chowder

Yield:
Feeds 6 to 8
Ingredients
  • 1 tablespoon butter
  • 1/4 pound bacon, diced
  • 1 cup chopped onion
  • 3/4 cup chopped green pepper
  • Kosher salt and black pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons flour
  • 4 cups chicken broth or stock
  • 4 cups peeled, finely diced all-purpose potato
  • 1 1/2 cups shredded carrot
  • 2 cups fresh or frozen corn kernels
  • 1 cup half-and-half
  • 1/2 teaspoon dried thyme
  • Pinch of cayenne pepper
  • 2 tablespoons chopped fresh Italian parsley
Directions

Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.

Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.

Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.


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    Delicious! Omitted carrots and added small can of drained, diced green chilies. For the broth, I used Better than Bouillon chicken base, 3 1/2 tablespoons to the quart of water. I prefer this brand for recipes that call for stock. Other than mentioned items, I made it exactly as stated in the recipe. Lots of freshly ground pepper after ladling in bowl.
    Well, i can't have bacon so i didn't use that. I used canola oil to keep the veggies from burning and not butter. I did use fresh thyme, and corn not packaged and whipping cream not half and half. I also used stock i had made myself using Michael Chiarello's recipe (i doubt the person's recipe it is matters that's just the one i used. I think making your own stock reeeeeaally makes it awesome. I sliced the carrots not shredded (yuck baby food. I put red pepper flakes as i think their flavor is better for this and i put a little liquid smoke in there to add some depth. Someone stated the consistency was off and i have to mention if you don't use baking potatoes and don't cook them until they "fall apart" you wont get the right consistency. White or gold potatoes are a NO NO in chowder. All in all my favorite Corn and Potato chowder recipe.
    This recipe was ok but nothing special. I made it as written but would leave out the carrots if I were to make it again. They didn't taste as though they belonged; seemed to conflict with the othe flavor and textures.
    I should say I completely modified this recipe to suit my Requirement. I am vegetarian, avoided using bacon, chicken stock. Instead of butter I used canola oil. Used all the basic ingredients that was used in the recipe as well as added small can of cream style corn. It turned out to be good as well and whole pot was empty. I am making it again!
    Love it !!!!!
    awsum
    Very tasty. I thought the consistency was too chunky so I blended 1/3 of it and added it back in to make the soup base thicker.
    Great basic recipe and easily varied by adding things like diced green chilis or other veggies. I cooked the bacon in a separate pan and added 1 Tbsp of the fat to the soup pot with some canola oil to saute the onions in the interest of lowering sat fat.
    Very good!
    Good, mild, and flavorful. We did the initial saute as written, then cooked it all day in the slow cooker, before adding the cream and spices and finishing it back on the stove for a couple minutes. The carrots, onion and pepper liquify if done this way, but still darn tasty. You could easily convert this recipe to vegetarian or even vegan without losing much. Ditch the bacon, use vegetable stock, thicken with a little cornstarch.
    Absolutely delicious!
    We loved it. I added some pre-cooked chicken. Very good. However, we liked it so much, we think this is really only for 4 very hungry people. However, it's all we had for this meal. No salad or bread with it. And I used 1 percent milk to save on calories. Still very good.
    Very tasty! Good comfort food. Gives the appearance of having cheese which was a disappointment to my husband when he tasted it and discovered no cheese. A little shredded parmesan on top and he was a happy camper once again. Made it step by step by the directions the first time I made this. Served with toasted homemade bread and it was wonderful. Not sure that the parsley added anything special to the soup but it was pretty. The second time I made it I made a double batch (planning for leftovers!, pureed 2 cups of soup to thicken to thicken it up a bit, and added a shredded up rotisserie chicken to give it a titch more hardiness. This is definately a make-again meal.
    I followed the advice of one of your reviewers, "nurisrivera", and lightened the chowder up a bit by using low fat milk instead of half and half, and thickened it up by pureeing part of the finished soup before adding the milk. It turned out great..a super flavorful soup and great way to use the abundance of corn available this time of year. Yumm!!
    This was awesome! I made this exactly as written with the exception of making a little more bacon. I used an immersion blender and blended it a little bit to thicken it up, I added a little bit of shredded chicken to the bottom of the bowl with a little cheese for a complete meal. The kids gobbled it up! Very quick and easy to put together too.
    Any recipe that has "chowder" in the title gets me excited to try it. This was no exception. Wow! I have made this without the 1/2 and 1/2 and it was still real good.
    This recipe is soooo dang good! It is easy to make and is gone fast! The second time I tried this I added a package of Andouille sausage, cubed it, and more bacon to make it meatier and add a spicy flavor. I also added broccoli florets instead of corn. It was delicious and very filling. I made some cornbread to go with it and just crumbled it on top of the soup. Something about the cornbread gave it a better "chowder" consistency and a sweetness, must have been the butter on top of the breadthat made the soup even better. This is the best recipe, you have to try it!
    Sooooooo good. My only changes were to use chopped red pepper instead of green, hit it with an immersion blender before adding the corn and then stir in a hefty handful of aged cheddar cheese. Will make this again!
    Added extra bacon (because bacon makes everything better) and a splash more 1/2&1/2 and about 1/2 T of cayenne instead of the pinch suggested 'cause we love spicy. All in all, awsome recipe!
    I eat at this restaurant a dozen times a year. Food is awesome.Great recipe. I made a few changes by cooking the carrots with the onions and green pepper. I also chopped them to a medium dice versus the shredded. I used fresh thyme vs the dry store stuff. Fresh is always the way to go. I also agree with an earlier post regarding the thickness of a "True" chowder. This one is spot on. Great job Dinosaur BBQ as always !
    I really enjoyed this recipe, however I did make a few changes. I added a whole pound of bacon due to the family being bacon lovers and the flavor of the bacon just really does something for it. Also I added more half and half because it just wasn't creamy enough for me. I probably also could have fixed that by adding less chicken stock, but I was already past that point. I also did not cut up the green pepper tiny enough. I would recommend pinky nail sized pieces. You can notice the sogginess in bigger chunks, whereas the tiny pieces would just kind of melt in your mouth. I hope this helps!  
    Having now made this I admit I'm surprised the reviews were so excellent, with the recipe carrying a 5 star rating. I did enjoy the soup, but felt let down after reading such rave reviews. Definitely delicious and worthy of 4 stars from me and as always, much better the next day.
     
    Next time I'd like to maybe thicken it up, add some chicken and serve over a biscuit! M'mm...I think that would be yummy!
    This was so easy to make and tastes great! Sadly I had to make two changes because I was short on two ingredients. Instead of bacon I used ham and I had no thyme do I had to use tarragon. However the soup still rocked!
    I was looking for a light corn chowder. I have to say that I made some changes to the recipe. Instead of half-and-half, I used low fat milk and at the end when the soup was fully cooked, I put half of the soup in the blender and incorporated the blended portion with the rest of it and it became a thicker soup but with less calories. It is an excellent recipe. I loved it. I have now made it twice.
    I have a killer corn and chowder recipe I make, so making anything else is not typical. I saw the great ratings and had to try it. Im so glad I did. I will say it is like a stewp (as Rachel Ray would say) The flavors were great together. And I loved leaving the bacon as a garnish gave it a great crunchy texture at the end. I also added the parsley, green onion and shredded cheddar cheese as a garnish on top, The cheese really helped make it more of a chowder and thickened it up. Definitely a keeper.
    This soup was delicious and looked like a picture from a cookbook! We diced the carrots instead of grating and added them along with the potatoes. We also used thin skinned, new, white potatoes and didn't bother to peel them - sure sped up the prep work! Loved the bacon and parsley garnish.
    I just wanted to chime in on the people complaining that it's not thick enough for a chowder. Traditionally, chowders are not thick in fact they were originally made with milk and never contained any thickener. Seriously, thickening agents like flour, cornstarch and arrowroot should be used in a chowder and muddy the flavor. If you want it thicker, then follow Gloria's suggestion to puree some of the soup but please don't add flour.
    I loved this recipe. I read a couple of reviews where people complained hat it was not thick enough. Just take a cup on the chowder throw it into a blender and put the blended chowder back into the pot. Thickens the soup instantly and doesn't change the taste.
    The recipe has a lot of ingredients, but it is really very simple and the result is delicious! I've made it many times and it always get eaten to the last drop.
    We loved it!!! It was just perfect, though my husband and I added linguiza and fresh thyme rather than dry thyme. Absolutely perfect.
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