Potato & Corn Chowder
Recipes,  Soups, Stews & Chilis

Corn & Potato Chowder with Bacon {Eat Out of the Fridge/Pantry Week}

Potato & Corn Chowder with Bacon Served in Bread Bowls

Day #6 of Eat Out of the Fridge/Pantry Week….and we’re still cooking strong.  As you can imagine creating new dishes or testing recipes every night leads to an abundance of open ingredients that begin to take over the Fridge/Freezer and Pantry.  As we stared into our refrigerator full of Thanksgiving leftovers it was clear….enough is enough.  And we declared this week to be Eat Out of the Fridge/Pantry Week.

Chicken & Waffle Fries

We have had some great dinners this week and they were quite different than our usual week night fillers.  We’ve turned a bag of shredded hash browns & some frozen chicken breasts into Chicken & Waffle Fries (thank you Pinterest – Post Coming Soon).

Mexican Casserole

Frozen ground turkey, canned tomatoes and RO*TEL, Mexican spices, and tortilla chips became a yummy Mexican Casserole (thank you From Away for the inspiration).

Spicy Indian Beef Curry

And last night, my Mexican Casserole was beat out by this Spicy Indian Beef Curry Dish…oh my word what goodness!!

So tonight we shall have Corn & Potato Chowder with Hot Italian Sausage Bacon (seems the frozen sausage may have hung around a little too long).  Mind you it was my night to cook.  That’s one of the rules of Eat Out of the Fridge/Pantry Week…you must alternate cooking nights.

Bread Machine Bread Bowls

To kick it up I planned to serve the chowder out of Bread Machine Bread Bowls (hoping for some style points).

Potato & Corn Chowder

We’re feeling so cocky about our work this week, we may challenge each other to a 2nd week (but only after a weekend of fresh seafood and produce).

Potato & Corn Chowder with Bacon Served in Bread Bowls

Corn & Potato Chowder with Bacon {Served in Bread Bowls}

Libby with Lemony Thyme
5 from 2 votes
Course Soup
Servings 4

Ingredients
  

  • 1/4 lb. bacon cut across grain into 1/4″ pieces
  • 1 small onion diced (or 4 shallots and 6 pearl onions you happen to have on hand)
  • 3-4 garlic cloves minced
  • 1 potato small diced (or 6-8 tri-colored fingerling potatoes you happen to have on hand)
  • 2 jalapeno fine diced
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried sage
  • 1 Tbl. fresh parsley chopped
  • 2 Tbl. flour
  • 1 cup frozen corn
  • 3 cups Chicken Broth
  • 1 cup milk or cream or evaporated milk you happen to have on hand
  • salt & pepper to taste
  • 2 scallions thin sliced (yes Shelby, we had them on hand)
  • crispy crumbled bacon for garnish

Instructions
 

  • In a dutch oven, brown bacon over medium-low heat. Reserve 2 Tbl. for garnish.
  • Add onion, garlic, jalapeno, and potato and saute until onions are tender.
  • Add thyme, sage, and parsley, then sprinkle mixture with flour and saute for 1-2 minutes longer.
  • Add corn, chicken broth and milk, increase heat to med-high and bring to boil, stirring constantly. Reduce to low heat and simmer 8-10 minutes until potatoes are tender. Season with salt & pepper.
  • Serve in bowls (or bread bowls if you happen to have them on hand), top with scallions and reserved crispy bacon.

15 Comments

  • Mo

    I tried this recipe and had to make some changes due to having to be Wheat and Cassien free. It turned out ok, and my hubby loved it. Instead of using the flour, I switched it to rice flour and added another 1/2 tsp of flour. I used the goat milk instead of regular milk and it just added an extra zip to it, as I had to leave the jalepeno’s out for the hubby.
    The bread bowl…….well it was for the hubby, but for myself I just used the UDI’s hot dog buns as a dipper.
    Thanks for the ideas.

    • libby

      Hi Mo. I’m so glad you were able to adapt this recipe for both you and your hubby. It’s definitely up there on our comfort food favorites. Thanks for visiting. Libby

  • Julie

    Hi Libby,The Corn ,potato chowder /bacon in bread bowels look mouth watering, I use to make home made onion soup topped with White yummy melted cheese (cant remember what kinda of cheese ??) I do remember buying the bread and cut in halve’s then baking.It was alot faster for some one in A rush to eat your tastey receipi!! It came out like you mentioned, crusted and sturdy on the exterior so the soup doesnt ruin the bowl..I just cant seem to find them ..this was 20 years ago..lol.. Perhaps A baker can lead me to them at the market..It ‘s A good Alternative to those without the bread oven.. :0 Thank’s Libby

  • Ellen P.

    5 stars
    How did you make the bread bowls? I have a bread machine, but wonder how you adapted a bread recipe. Any advice?
    Thanks!
    PS – I have everything for this chowder and since it’s 18 degrees outside with a 20 mph wind, this sounds like a perfect dinner for today!

    • libby

      Ellen, so sorry for the late reply. I followed the french bread dough recipe, but instead of cutting the dough in two, I cut it in four pieces, then followed the recipe. It called for 60 minutes to proof in a 100 degree oven, then to bake them at 375 for 25-30 minutes. We baked ours until they were nice and brown so the crust would support the soup. They were fantastic. And yes, please warm up with some chowder….18 degrees….big brrr.

      • Ellen P.

        I made it yesterday. Even without the bread bowls, it was wonderful. Since there are only two of us, I have enough left for lunch tomorrow, too. Thanks for the bread bowl advice. I think I’ll try that for tomorrow. Happy New Year!

    • libby

      Hi Jessica. We used our Bread Machine to make the dough and followed the instructions for French Bread. Then instead of dividing into 2 equal portions, we divided into 4 and let it rest 20 minutes. Then we proofed the dough in a 100 degree oven for 60 minutes, before baking at 375 for 25-30 minutes. The french bread recipe makes a nice crust which you need to hold up to the soup.

      I haven’t attempted the dough from scratch yet…still relying on my handy bread machine. Thank you for stopping by.

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