Potato-Corn Chowder with Bacon and Mushrooms

This is best made in a dutch oven.

4 strips of bacon, chopped into 3-4 pieces each
1 medium onion, chopped
2 stalks celery, chopped
8 oz baby bella mushrooms, sliced
1T minced garlic
1/3c flour
6c water + 2T chicken bouillon – for something more stew-like, reduce the water to 5c.
2 large russet potatoes, chopped in small cubes (about 4 cups?)
2 large carrots, scrubbed and chopped into small cubes (about 2 cups?)
10oz canned corn
1/2c heavy cream
salt & pepper

Sautee 4 strips of bacon and remove. Chop them into bite-size pieces. Add the onion, celery & mushrooms, sauteeing until they’re cooked down. Make a well in the vegetables and add 1T minced garlic. Saute until fragrant. Sprinkle the flour on top of everything and stir it in. Cook for a minute or two, until it isn’t raw anymore.

Add the water and chicken bouillon, potatoes and carrots. Season to taste. Cook for 30 minutes at medium-low heat until the potatoes are done.

Stir in the corn and cream. Ladle into bowls and garnish with the bacon.

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