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One-Pot Chunky Potato Bacon Corn Chowder is an easy, satisfying, comforting and delicious soup recipe for lunch or dinner. Made in one-pot (a dutch oven), clean-up is easy, too!
Actually, I should name this recipe Dorothy’s Corn Chowder after my grandmother instead of One-Pot Chunky Potato Bacon Corn Chowder! This recipe has a family, generational history and is well-loved by all of my family, siblings and their children alike.
My mother is the first to admit that she isn’t a cook – she doesn’t like to cook and was never a creative cook; likewise her mother, my grandmother (like mother, like daughter!). She did, however, love to bake and was a very good baker.
One of the things Mom made for us occasionally was this corn chowder, which she learned to make from her mother, another great, fabulous cook – NOT! Every time she made it for us, there were no leftovers. This is a very satisfying soup – good when you need comforting!
This recipe is still my mother’s and my grandmother’s classic corn chowder recipe, but they both made it in two pots: frying the bacon and onions in a skillet and cooking the potatoes in a large stock pot. I’ve modernized their recipe by making it in one-pot! I use a beautiful turquoise blue 5-quart enameled cast iron dutch oven from Ree Drummond’s (The Pioneer Woman) collection. It is so pretty I leave it out on my stove-top all the time!
I’ve wanted an enameled cast iron dutch oven for a long, long time. But, the one I coveted was/is ridiculously expensive; you know, the one with the French name! Anyway, when I spotted Ree’s reasonably-priced one, I snatched it up! But, here’s the thing with enameled cast iron cookware – it’s heavy! So, deciding how to store it became a bit of a challenge. Then, I had one of my brilliant, flash-of-lightning ideas – why not just keep it on top of the stove? It brightens up my dark cooking area (my backsplash is dark, dark brown almost black granite) with my favorite color and I never forget to use it!
Normally, since I’ve been rambling about my beautiful enameled cast iron dutch oven, I’d include a photo of it sitting on my stove. But, I haven’t yet learned how to successfully photograph my stove top area because of the shiny, almost black backsplash and the range hood’s artificial light. But, you can see it here on Amazon – The Pioneer Woman’s Dutch Oven.
Back to the soup story: I make this soup all.the.time. Not just because it’s delicious and gives me warm, comfy memories of my childhood, but because it’s a great way to use leftovers! In my case it’s usually leftover potatoes or milk. Charlie and I don’t eat a lot of potatoes, but I always seem to buy a 5-pound bag at the grocery store (probably because it’s cheaper than buying individual potatoes). And, we don’t drink a lot of whole milk. We drink mostly soy milk. But, I usually keep a quart of whole milk in the refrigerator for cooking.
But, if we are expecting guests, I end up buying a gallon in anticipation that our guests will drink it. Inevitably they don’t and I end up with a lots of milk ready to expire! So, One-Pot Chunky Potato Bacon Corn Chowder becomes the meal of choice!
Also, I don’t use flour to thicken this soup, but you can. I don’t do it only because my mother and grandmother did not use flour and I want the memories of them that flood over me ever time I make it. Plus, it’s delicious without!
Supplies Needed to Make One-Pot Chunky Potato Bacon Corn Chowder
Not sure you have what it takes to make this comfort-food recipe? Here is a list of supplies for your convenience with links to find them:
Dutch Oven || Wooden Spoon || Nylon Slotted Spoon || Knife || Chopping Board || Vidalia Chop Wizard (a great way to chop onions quickly!) || Potholders || Nylon Soup Ladle || Soup Bowls || Soup Spoons
Here’s the recipe:
- 6 to 8 russet potatoes (depends on size; if they are smaller, use 8), washed, peeled and cut into ½" chunks
- 1 large yellow onion, peeled and diced
- 8 slices thick bacon, chopped
- 4 cups whole milk
- 2 cups chicken broth
- 2 cups frozen corn
- Add bacon pieces to a large stock pot or Dutch oven and cook on stove top over medium heat stirring occasionally until lightly browned.
- Remove bacon bits, using slotted spoon, to a paper towel-lined plate to drain.
- Pour off all but about 2 tablespoons of bacon grease from pot and discard the remaining bacon grease or save in refrigerator for another recipe.
- Add onion to bacon grease in stock pot/Dutch oven and heat on stove top over medium, stirring occasionally until onions are translucent.
- Next, add chicken broth and potatoes to a pot, scraping bottom of pot to get all that bacon/onion goodness!
- Add enough water to cover potatoes and increase heat to medium-high.
- Once near boiling, reduce heat to a simmer and cook until potatoes are fork tender.
- Add corn, reserved bacon, milk, salt and pepper to pot.
- Stir to combine and taste.
- Correct seasonings by adding more salt and pepper as needed.
- Simmer over low heat until soup is hot, stirring occasionally to avoid sticking to the bottom of the pot (about 10 minutes).
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