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16 INGREDIENTS • 8 STEPS • 30MINS

Loaded Potato Corn Chowder

Name: Loaded Potato Corn Chowder
Total time: PT1800.0S
Yield: 6
Ingredients: 2 tablespoon Olive Oil; 1.5 pound Russet Potato; 1 Onion; 3 clove Garlic; 3 stalk Celery; 1 can Whole Kernel Corn; 2 tablespoon All-Purpose Flour; 2 cup Vegetable Broth; 2 cup Milk; 1 tablespoon Distilled White Vinegar; 4 slice Bacon; to taste Salt; to taste Ground Black Pepper; to taste Sour Cream; to taste Scallion; to taste Shredded Cheddar Cheese

Nothing says fall better than a big bowl of thick veggie-loaded chowder. Warm-up your day with this Loaded Potato Corn Chowder. This delicious combination of celery, potato, corn, and onion is so rich and full of good stuff! It also reheats well, making it perfect for busy weeks, hectic schedules, and meal preppers.

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30MINS

Total Time

$1.49

Cost Per Serving

Ingredients

Servings

us / metric

2 Tbsp

Olive Oil

1.5 lb

Russet Potatoes

Medium Onion, diced

3 cloves

Garlic, minced

3 stalks

Celery, sliced

1 can

Whole Kernel Corn, drained

2 Tbsp

All-Purpose Flour

2 cups

Vegetable Broth

or Chicken Broth

2 cups

Milk

1 Tbsp

Distilled White Vinegar

4 slices

Bacon

plus more to taste

to taste

Salt

to taste

Ground Black Pepper

Toppings

to taste

Sour Cream

to taste

Scallions

to taste

Shredded Cheddar Cheese

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Author's Notes

To make sure this soup is done in 30 minutes, be sure to cut your potatoes into small dice so that they cook quickly.

To make this vegan, simply omit the bacon and use plant-based milk and sour cream.

Keeps in an airtight container for 4-5 days. Reheat in the microwave with a small splash of vinegar (1/4 tsp) or lemon juice to brighten the flavor.

Cooking Instructions

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step 1

Cut the Russet Potatoes (1.5 lb) into small dice. This will help them cook more quickly.

step 2

In a large saucepan over medium-high heat, add Olive Oil (2 Tbsp). Add Onion (1) and Garlic (3 cloves) and cook for 1 minute, until fragrant.

step 3

Add the potatoes, Whole Kernel Corn (1 can), and Celery (3 stalks). Season with Salt (to taste) and Ground Black Pepper (to taste) and cook for 2 more minutes.

step 4

Add the All-Purpose Flour (2 Tbsp) and stir until it completely coats the veggies.

step 5

Add Milk (2 cups) and Vegetable Broth (2 cups) and bring to a boil. Keep heat at a simmer and cook for 20-25 minutes, until the potatoes are soft.

step 6

While the soup cooks, add Bacon (4 slices) to a cold frying pan. Cook over medium-high heat until the bacon is cooked to your liking. Let cool, then roughly chop. Set aside some for garnish if desired.

step 7

Once the potatoes are soft, mash some of them in the soup to thicken. Stir in the chopped bacon, and Distilled White Vinegar (1 Tbsp). Season to taste with Salt (to taste) and Ground Black Pepper (to taste).

step 8

Serve your Loaded Potato Corn Chowder in bowls, topped with Sour Cream (to taste), Scallions (to taste), Shredded Cheddar Cheese (to taste), and reserved bacon.

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