Ah, let me tell you about my absolute favorite comfort food, Loaded Cheesy, Bacon, Corn, and Potato Chowder! This chowder is like a warm hug in a bowl. I remember the first time I made it on a chilly autumn evening, and the aroma of bubbling bacon and creamy potatoes filled my kitchen. It brought back so many cozy childhood memories of my mom whipping up warm soups for us after school.
What I love about this recipe is how versatile it is – you can easily adapt it to your taste or what you have on hand. Sometimes I swap out the bacon for a vegetarian option, and it tastes just as good! Whether I’m enjoying this chowder on a busy weeknight or serving it to friends on game day, it never fails to impress. Trust me; this chowder is a crowd-pleaser!
What’s in Loaded Cheesy, Bacon, Corn, and Potato Chowder?
Let’s break down the star players in this delightful dish:
Bacon: The real hero of this chowder! It adds a savory, smoky flavor that enhances every single bite. I typically opt for thick-cut bacon because, well, who doesn’t love a nice, meaty bite?
Onion: The aromatic base of many great dishes! I prefer a medium yellow onion for its balanced sweetness.
Garlic: Because everything is better with garlic! Just a couple of cloves add a wonderful depth of flavor.
Potatoes: Creamy, starchy goodness! I usually go for Yukon Gold potatoes because they have a lovely buttery flavor and hold up well in soups.
Corn: Sweet, juicy corn is essential for that fresh pop in every spoonful. I’ve even used fresh corn off the cob in summer – it’s amazing!
Broth: Either chicken or vegetable broth works great here. I usually go for low-sodium options to keep it healthier and let the other flavors shine.
Milk (or heavy cream): This is where you can decide just how rich you want your chowder! Milk gives it a lighter consistency, while heavy cream makes it ultra-luxurious.
Seasonings: Simple staples like salt, black pepper, and optional paprika to add a little kick!
Cheddar cheese: Because we’re making this chowder cheesy! I love using sharp cheddar for a bold flavor.
Fresh parsley: A sprinkle of fresh herbs at the end not only brightens the dish but makes it look super fancy too!
Is Loaded Cheesy, Bacon, Corn, and Potato Chowder Good for You?
Well, let’s get real here! This chowder does pack some comforting calories, but it’s also filled with wholesome ingredients.
Potatoes: They provide loads of energy and fiber, especially if you leave the skin on.
Corn: This delightful vegetable adds not just sweetness but also a boost of vitamins and minerals, which we can all appreciate.
Cheddar cheese: It’s a good source of calcium and protein but remember that it can be calorie-dense, so maybe keep your portions in mind if you’re watching your intake.
Overall, just like everything else in life, moderation is key. Enjoying this chowder with a side salad can make a well-rounded meal!
Ingredients
This recipe serves about 6, perfect for a cozy gathering or a weeknight feast.
– 4 slices of bacon, diced
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups potatoes, peeled and diced (about 4 medium potatoes)
– 1 cup frozen corn (or fresh corn off the cob)
– 4 cups chicken or vegetable broth
– 2 cups milk (or heavy cream for a richer taste)
– 1 teaspoon salt (adjust to taste)
– 1/2 teaspoon black pepper (adjust to taste)
– 1 teaspoon paprika (optional)
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley (for garnish)
How to Make Loaded Cheesy, Bacon, Corn, and Potato Chowder?
Ready to dive into the cooking? Here’s how to whip this up:
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Oh, the smell at this stage is just heavenly! Remove the bacon and set it aside, leaving the bacon grease in the pot (don’t fear the grease; it’s flavor city!).
2. Add the diced onion to the pot and sauté in the bacon grease for about 5 minutes until it becomes translucent.
3. Stir in the minced garlic and sauté for another 1-2 minutes until fragrant. Your kitchen is about to smell incredible!
4. Add the diced potatoes and broth to the pot. Bring it all to a boil, then reduce the heat and simmer until the potatoes are tender, which usually takes about 15-20 minutes.
5. Once the potatoes are cooked, stir in the frozen corn, milk, salt, black pepper, and paprika. Cook for another 5 minutes until heated through.
6. Gradually add the shredded cheddar cheese, stirring until it melts and blends into the chowder beautifully.
7. Taste and adjust the seasoning if necessary. If you find the chowder is too thick, don’t hesitate to add a splash more milk or broth to achieve your desired consistency.
8. Serve hot, garnished with crispy bacon and chopped parsley. Serve with some crusty bread for dipping – it’s simply divine!
Twists, Tips, and Serving Suggestions
Now that you’re well-equipped to make this chowder, let me share a few of my favorite tips and variations:
– If you’re looking for a lighter version, you can substitute half the milk with unsweetened almond or oat milk!
– Want a spicy kick? Toss in some diced jalapeños or a splash of hot sauce!
– This chowder is amazing the next day, so don’t hesitate to make a big batch. It also freezes well, which is a lifesaver for busy nights!
So, go ahead and give this Loaded Cheesy, Bacon, Corn, and Potato Chowder a try. I promise it’ll become a favorite in your home, just like it has in mine! If you whip this up, I’d love to hear how it turned out for you! Happy cooking!
