Potato Bacon Corn Chowder
Yield: 4 servings
adapted from Mashed Potato Cauliflower Soup
- 3 slices bacon, chopped
- 1 medium onion, diced
- 1 celery stalk, diced
- 4 Tbs. Butter
- 4 Tbs. Flour
- 2 cups chicken broth
- 1/2 cup water
- 12 oz. evaporated milk
- 1 cup frozen, whole kernel corn
- 1/2 tsp. pepper
- 2 cups leftover mashed potatoes
- 1 cup shredded taco cheese
- In a large soup pot or dutch oven, cook bacon over medium heat until crisp.
- Remove bacon with a slotted spoon and set aside.
- Drain grease if necessary, leaving about a tsp. in the bottom of the pot.
- Cook onion and celery in the reserved bacon grease until onions are translucent.
- Add butter to the pot and once melted, stir in the flour. Stir constantly until thickened.
- Stir in the broth, water and evaporated milk. Simmer until thick and bubbly.
- Season with pepper, to taste.
- Pour in the corn, allow to cook for another minute or two.
- Stir the potatoes into the soup, breaking up with the spoon as you stir.
- When the potatoes are heated through, whisk in the shredded cheese.
- Soup is ready when the cheese has melted.
- Serve immediately. Soup thickens as it cools.
- You could use leftover bacon in this soup, using reserved bacon grease to cook your vegetables. If you don't save your bacon grease in a jar, just use a small amount of vegetable or olive oil to cook the celery and onion.
- This is a very thick, hearty soup. If you prefer it a bit thinner, add more broth.
- Any cheese could be used with this soup, we really liked the taco flavor in this soup. It wasn't over powering but delicious when combined with the smokey flavor of the bacon!