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Chowdah: Bacon, Corn, Potato

September 4, 2009

I love chowder. During the fall/winter/spring months (ok, pretty much all year round), I make different variations of chowder. This is one of my favorites. It’s consistently tasty, easy to make, and doesn’t take that long.


This first post is for my FB friends. Ask and you shall receive. Keep in mind that I am writing this recipe off the top of my head, going through the steps mentally. It’s kind of weird to be writing them down, but I suppose I should get used to it, eh?


2 tablespoons butter
5 slices bacon, diced
1 cup onion, finely diced
1 garlic clove, minced
2 tablespoons flour
4 cups chicken stock
2 russett potatoes, finely cubed
finely chopped carrots
2 cups fresh or thawed frozen corn
1 cup half and half
dried or fresh thyme
salt & pepper


1. In a large stockpot, melt butter over medium high heat

2. Cook bacon until crispy, or however you prefer your bacon. But it better be crispy or else the bacon gods will not be pleased and your chowder may suck.

3. Remove cooked bacon and place on paper towels to soak up the lovely grease. Remove all but 2 tablespoons of the grease remaining in the stockpot.

4. Add onions to the pot and sweat the onions until soft. Then add the garlic and cook for a minute or two, stirring constantly.

5. Add the flour and mix well with the onions and garlic.

6. Add chicken stock and potatoes. Bring to a boil for a minute, then lower heat, cover and simmer for 10-12 minutes or until potatoes are slightly soft.

7. Add carrots and corn, stir well, cover, and simmer for 6-7 minutes until carrots are slightly soft.

8. Add half and half, stir well, cook for another minute or two.

9. Taste the chowder, then add thyme, salt, pepper as needed, to your taste. Don’t substitute the thyme for a different herb; thyme is on your side with this dish (ah, food puns!).

10. Ladle into bowls and top with the crispy bacon that you hopefully did not eat all of while cooking (I usually make an extra slice or two for the nibbling aspect of cooking)

I also love adding seafood to this. Just cook it with butter in the beginning, remove, then add at the end along with the bacon.

You can also add celery, make it with more potatoes, less carrots, more corn — feel free to play with the veggie measurements to your liking.

Enjoy! If you make this, let me know how it turned out.

@2009 Marlynn Schotland All Rights Reserved. All content and images on this site are the property of Marlynn Schotland and should not be copied or printed without written permission from the author. Also: karma will come back and bite you in the ass. Hard.

6 Comments leave one →
  1. Laurie Coons permalink
    September 4, 2009 1:37 pm

    You are too much!! This sounds yummy! I’ll be making it soon!

  2. Heather permalink
    September 4, 2009 5:58 pm

    Ok. . .so talk to me about cooking the bacon in butter. . . I have never considered that. How does it help the bacon cook?? Sooooo curious. . . .

  3. September 17, 2009 6:57 am

    Heather, the butter doesn’t necessarily help the bacon cook as it helps prep the pan for the rest of the ingredients & process. Plus, it’s butter. How can one cook without it?! 🙂

  4. December 22, 2009 11:12 pm

    Great recipe. I came across it looking to use some ingredients I had on hand. We’re short on money and wanted to stretch our resources. I made my variation with the following:

    half a bag carrots
    half a bag celery
    onion flakes
    1lb bacon
    1 bag frozen cut corn
    1 bag frozen southern style hash browns
    chicken bouillon

    Turned out great. Thanks.

  5. December 27, 2009 11:48 pm

    Thanks, Ben! I’m curious about the onion flakes: do they lend the same kind of flavor as real onions? And are they really as cost effective? And the addition of hashbrowns vs potatoes is an interesting one as well – I’ll have to remember that the next time I don’t have potatoes on hand! Thanks!

    • January 5, 2010 11:35 pm

      The onion flakes were a workable substitute but certainly not as good as a fresh onion. I only pressed them in to service because we had them on hand.

      The hashbrowns were a southern style that came diced so they were a good substitute for whole potatoes without the hassle of dicing them ourselves.

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