Weekend Winner (Hearty Potato Corn Chowder with Bacon)

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Description:
This rich, creamy potato and corn chowder topped with crispy bacon is the perfect weekend comfort food. It’s warm, filling, and full of flavor—ideal for lazy Saturdays or meal-prep Sundays. It’s all cooked in one pot (or a slow cooker), so it’s low-effort and high reward.

 Ingredients For Weekend Winner (Hearty Potato Corn Chowder with Bacon)

  • 6 slices thick-cut bacon, chopped

  • 1 tablespoon butter (optional)

  • 1 medium onion, diced

  • 2 garlic cloves, minced

  • 4 cups potatoes, peeled and cubed (Yukon Gold or Russet)

  • 2 ½ cups corn kernels (fresh, canned, or frozen)

  • 4 cups chicken broth (or vegetable broth)

  • 1 cup heavy cream (or half-and-half)

  • 1 teaspoon smoked paprika

  • Salt and pepper, to taste

  • 1 tablespoon flour (optional, for thickening)

  • Optional toppings: shredded cheese, green onions, extra bacon

 Instructions:

  1. Cook the Bacon:

    • In a large pot or skillet over medium heat, cook bacon until crispy.

    • Remove with a slotted spoon and set aside on paper towels. Leave 1–2 tablespoons of bacon grease in the pot.

  2. Sauté Veggies:

    • Add butter (if needed) and sauté onion for 4–5 minutes until translucent.

    • Add garlic and cook 1 minute more.

  3. Build the Soup Base:

    • Stir in potatoes, corn, smoked paprika, salt, and pepper.

    • Pour in the broth and bring to a boil.

    • Reduce heat, cover, and simmer for 20–25 minutes or until potatoes are fork-tender.

  4. Thicken and Cream:

    • If you want it thicker, mix flour with 2 tablespoons of cold water and stir into the soup.

    • Add heavy cream and stir well. Simmer for 5 more minutes.

    • Optional: use an immersion blender to slightly blend the soup for a thicker texture (leave some chunks!).

  5. Add Bacon:

    • Stir most of the bacon back in, saving some for garnish.

  6. Serve:

    • Ladle into bowls and top with reserved bacon, cheese, or green onions if desired.

 Notes & Tips:

  • Slow Cooker Option: After sautéing bacon, onion, and garlic, add everything (except cream and flour) into the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add cream and thickener in the last 30 minutes.

  • Make it Vegetarian: Omit bacon and use veggie broth. Add smoked paprika or liquid smoke for depth.

  • Add-ins: Diced carrots, celery, or even shredded chicken can make it heartier.

  • Freezer-Friendly: Let it cool fully, then freeze in airtight containers. Avoid freezing after adding cream for best texture.

 Servings:

  • Makes 6 hearty servings

 Nutritional Info (Per Serving – Approximate):

  • Calories: 400

  • Protein: 12g

  • Fat: 22g

  • Carbs: 38g

  • Fiber: 4g

  • Sugar: 6g

  • Sodium: 800mg

Values vary depending on ingredients used (e.g., type of cream, bacon, etc.)

 Benefits:

  • Comfort food that’s hearty and satisfying

  • Great source of potassium and fiber from potatoes

  • Protein-rich thanks to bacon and dairy

  • Customizable to dietary needs (gluten-free, vegetarian, lighter versions)

Q&A:

Q: Can I use canned corn?
A: Yes! Just drain it first. Frozen or fresh corn works too.

Q: Can I prep this ahead?
A: Absolutely. It tastes even better the next day. Store in fridge up to 4 days.

Q: What’s the best potato to use?
A: Yukon Gold for creaminess, Russets for a fluffier texture.

Q: Can I make it dairy-free?
A: Yes—use coconut milk or a non-dairy creamer alternative.

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