Easy Potato Corn Chowder
Prep time
Cook time
Total time
This rich and creamy potato corn chowder is easy to make and delicious to eat. You can have this chowder on the table in minutes, not hours.
Recipe type: Soup
Cuisine: American
Serves: 4-6
  • 6 Slices Bacon (cut to 1" pieces)
  • 1 Medium Onion (diced)
  • 2 Stalks Celery (diced)
  • 1 Medium Carrot (diced)
  • 2 Large Red Potatoes (diced to ½" pieces)
  • 1 1 Pound Bag Corn (thawed)
  • 1 2 Ounce Can Hatch Chiles or 4 Roasted Chiles (cleaned and chopped)
  • 1 32 Ounce Package Potato Leek Soup (I used Imagine Soups)
  • 2 Cups Chicken Stock or Water
  • 1 Teaspoon Dried Thyme
  • 1 Bay Leaf
  • Kosher Salt
  • Freshly Ground Black Pepper
  1. Toss the bacon into a large pot and cook over medium high heat just until bacon begins to crisp.
  2. Drain off the fat. (Pour it into a glass jar, with a lid, so you can use it later to fry your eggs or vegetables...that's good stuff.)
  3. Add remaining ingredients to a pot and heat over high heat.
  4. Bring everything to a boil then reduce heat to medium.
  5. Cook until potatoes have softened, about 30 minutes.
  6. Stir the soup, while it cooks, so that it doesn't stick to the pot.
  7. Remove bay leaf before serving.
  8. Top with more crumbled bacon and green onions.
  9. Serve.
Recipe by My Man's Belly at https://mymansbelly.com/2014/03/18/easy-potato-corn-chowder/