A creamy, hearty soup loaded with bacon, potatoes, and vegetables. Pure comfort in a bowl.
- Cook the Bacon
Cook bacon in a large pot on medium heat until crispy. Remove bacon and set aside.
- Sauté the Vegetables
Sauté chopped onion, celery, and mushrooms in the remaining bacon fat until soft.
- Add Garlic
Add minced garlic and cook for another minute.
- Add Flour
Add flour and cook for another 2 minutes until flour has incorporated into the veggies.
- Add Liquids & Potatoes
Add water, potatoes, carrots, chicken bouillon and season with salt and pepper.
- Simmer
Cook on medium high heat for 10-15 minutes or until potatoes are tender.
- Finish
After potatoes are soft, add corn and heavy cream. Cook for another 5 minutes.
- Serve
Garnish with bacon bits and serve hot.
- Save the bacon fat - it adds amazing flavor to the vegetables.
- For a thicker chowder, add more flour or mash some of the potatoes.
- Leftovers taste even better the next day.
Pairs well with:
Crusty bread, crackers, and a cold day.