Smoked Bacon and Corn Potato Chowder

Not a broccoli fan? Make this soup and enjoy it from your homemade sourdough bread bowls! It is smokey and fulling with onions, carrots, potatoes, and corn. Crumbled bacon on top plus any other toppings that say "loaded baked potato" will make this soup a winner for your family or friends.

Loaded Potato Soup has been served at the Carnation Cafe in Disneyland and Pacific Warf Cafe in Disney California Adventure.

Smoked Bacon and Corn Potato Chowder

Yield 6-8 servings


  • 1 pound bacon, roughly chopped
  • 1 medium yellow onion, diced
  • 1 large carrot, peeled and diced
  • 3/4 cup diced celery
  • 4 large Russet potatoes, diced
  • 4 medium red potatoes, diced
  • 1/4 cup flour
  • 2 cups chicken broth
  • Salt and pepper, to taste
  • 4 cups whole milk or half and half
  • 1 (15 oz) can corn, drained
  • Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese


  1. In a 6- to 8-quart stockpot over medium-low heat, fry bacon until crisp.
  2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent on medium low heat. Add potatoes and cook for 4 minutes, stirring occasionally.
  3. Add flour and stir continuously over low heat until the flour is cooked and the mixture has thickened slightly, about 5 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
  4. Over medium heat, bring the soup to a simmer then turn to low and cook for 15 minutes or until the potatoes are soft. Add corn and simmer 5 minutes. Add milk and simmer for 5 minutes.
  5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
  6. Season to taste, and garnish with toppings. Enjoy!


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