Potato, Corn and Bacon ChowderChowder is a hearty and creamy classic. This version gets some extra flavor from everyone's favorite ingredient - bacon. Quick and easy, this will fast become a family favorite.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total time: 40 minutes

Yield: Makes 4 servings


  • 1 tbsp. all-purpose flour
  • 1 tbsp. butter
  • 1/2 of a yellow onion, diced
  • 3 russet potatoes, rinsed, peeled (optional) and cubed
  • 2 cups corn (fresh or frozen) corn
  • 1 tsp. Blue Frost Acres garlic powder
  • 1 cup heavy cream
  • 1 32 oz. box chicken broth
  • 1-1/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • cayenne pepper (optional) to taste
  • 1/2 pound thick-cut bacon, cooked and diced


  1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove and drain on paper towels. When cooled, chop bacon and set aside.
  2. In a large stock pot add butter and melt. When the butter has melted add the onion and 1/4 tsp of salt to help the onion sweat. Cover and cook over low heat for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 2-3 more minutes.
  3. Sprinkle in flour and whisk. Slowly add chicken broth and then heavy cream. Turn heat up to medium-high, then add potatoes, remaining salt, pepper, cayenne and bacon. Simmer for 25 minutes or until potatoes are tender.
  4. Once the potatoes are tender and the soup has thickened, remove from the heat. Serve immediately.