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Corn and Potato Chowder with Bacon

This easy to make soup can be thrown together in a flash after work with many ingredients probably on hand.
Prep Time 25 mins
Cook Time 20 mins
Course Main Course, Soup
Servings 6


  • 5 ears corn on the Cob shucked
  • 1 1/2 cups Chateau mini potato dumplings, 20 count cut in half
  • 8 slices bacon chopped
  • 1 medium red pepper diced
  • 2 stalks celery diced
  • 1 medium yellow onion diced
  • 5 red potatoes peeled and cut into chunks
  • 6 tbsp salted butter
  • 6 tbsp flour
  • 5 cups water
  • 1 1/3 cup Half and Half
  • pink salt
  • pepper
  • 2 cloves garlic minced


  • Add 5 cups water to a pot
  • cut corn off cob and set kernels aside
  • take the cobs and add to the water pot
  • bring water to boil and simmer
  • while water simmers cook bacon to crisp
  • remove bacon from grease
  • add onions, celery, garlic, and red pepper to bacon grease and saute unitl softend
  • remove corn cobs from water
  • now add bacon, sauteed vegetables, and diced potatoes to water and simmer 20 minutes
  • add roux to soup and stir
  • add corn with 10 minutes left to cook (if using frozen corn add at 5 minutes left to cook)
  • add dumplings when soup has 5 minutes of cook time remaining.
  • add Half and Half, stir
  • salt and pepper to taste
  • top with chives and sharp cheddar cheese

Making your Roux

  • Melt 6 tablespoons of butter in a saucepan
  • Add 6 tablespoons of flour to the sauceepan
  • stir on low until a light brown roux is formed. Be patient and stir for about 5-8 minutes. Be careful not to burn your roux, it will ruin the taste. If you burn it start over.