Reduce heat to medium. Mix flour with a small amount of evaporated milk making a paste. 1 tablespoon minced garlic. In a large pot sautee onion and garlic with 2 tbsp bacon drippings. The potato is cooked until very soft so the edges are starting to breakdown and this helps thicken the soup.

You can easily add in extra veggies if that s your style just make sure they will cook in roughly the same amount of time as you don t want mushy vegetables. You can make this soup vegetarian by skipping the bacon. Fry bacon until crisp and chop. Thick creamy and chunky potato chowder is filled with cheese corn bacon and more. 1 cup chopped onion.

Kosher salt and black pepper. Add onions and celery to bacon and stir until coated in bacon grease. Cook bacon in skillet till crisp add onions until limp drain on paper towels. Cook uncovered 10 15 minutes or until tender. Tips for making this potato corn chowder.

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Cover and cook for 10 15 minutes or until tender. Meanwhile place potatoes in a large saucepan. Slowly whisk in the milk and bring to a simmer over medium high heat. 3 4 cup chopped green pepper. If you want to make this a heartier meal feel free to add in cooked crumbled sausage or a chicken breast or two with the potatoes.

Stir in bacon and onion. Add potatoes water bouillon cubes to pot. Add bacon onions and rest of ingredients and simmer for 1 2 hour eat enjoy. We love chowders like corn and zucchini chowder and vegetable chowder and today s recipe is no different filled with all the best ingredients and easy to customize this potato chowder is sure to be a fall favorite. Bring to a boil over high heat.

Add water to cover. Boil until not quite tender. Heat to boiling then cover and simmer until potatoes are cooked then add bacon. Bring to a boil. Whisk in the flour and cook for 5 minutes stirring constantly.

Put potatoes and celery in large stock pot and add enough water to just cover. Place bacon in a large heavy bottom pot and cook over medium high heat until crispy about 10 minutes. Make your next corn chowder extra tasty by using the bacon drippings to make the soup base and after cutting the kernels off throw the corn cobs into the broth to infuse it with extra corn flavour. Drain and use paper towel to soak up excess fat. Meanwhile melt the butter in a large pot over medium low heat.

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It s hearty and is made in 30 minutes. Drain reserving 1 cup potato water. It s hearty and is made in 30 minutes. Put potatoes and celery in large stock pot and add enough water to just cover. Add water to cover.

Drain reserving 1 cup potato water. Stir in bacon and onion. Cover and cook for 10 15 minutes or until tender. Kosher salt and black pepper. You can easily add in extra veggies if that s your style just make sure they will cook in roughly the same amount of time as you don t want mushy vegetables.

Meanwhile melt the butter in a large pot over medium low heat. Reduce heat to medium.