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RECIPE
16 INGREDIENTS 8 STEPS 30min

Loaded Potato Corn Chowder

5.0
3 Ratings
Nothing says fall better than a big bowl of thick veggie-loaded chowder. Warm-up your day with this Loaded Potato Corn Chowder, it's so rich and full of good stuff! It also reheats well, making it perfect for busy weeks, hectic schedules, and meal preppers.
Loaded Potato Corn Chowder Recipe | SideChef
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Nothing says fall better than a big bowl of thick veggie-loaded chowder. Warm-up your day with this Loaded Potato Corn Chowder, it's so rich and full of good stuff! It also reheats well, making it perfect for busy weeks, hectic schedules, and meal preppers.
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
30min
Total Time
$1.50
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1
Medium Onion , diced
3 cloves
Garlic , minced
3 stalks
Celery , sliced
1 can
2 cups
Vegetable Broth
or Chicken Broth
2 cups
1 Tbsp
Distilled White Vinegar
4 slices
to taste

Toppings

to taste
to taste
Scallions
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
278
FAT
10.9 g
PROTEIN
9.0 g
CARBS
37.8 g

Author's Notes

To make sure this soup is done in 30 minutes, be sure to cut your potatoes into small dice so that they cook quickly.

To make this vegan, simply omit the bacon and use plant-based milk and sour cream.

Keeps in an airtight container for 4-5 days. Reheat in the microwave with a small splash of vinegar (1/4 tsp) or lemon juice to brighten the flavor.

Cooking Instructions

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Step 1
Cut the Russet Potatoes (4 1/2 cups) into small dice. This will help them cook more quickly.
Step 2
In a large saucepan over medium-high heat, add Olive Oil (2 Tbsp) . Add Onion (1) and Garlic (3 cloves) and cook for 1 minute, until fragrant.
Step 3
Add the potatoes, Whole Kernel Corn (1 can) , and Celery (3 stalks) . Season with Salt (to taste) and Ground Black Pepper (to taste) and cook for 2 more minutes.
Step 4
Add the All-Purpose Flour (2 Tbsp) and stir until it completely coats the veggies.
Step 5
Add Milk (2 cups) and Vegetable Broth (2 cups) and bring to a boil. Keep heat at a simmer and cook for 20-25 minutes, until the potatoes are soft.
Step 6
While the soup cooks, add Wright® Brand Smoked Bacon (4 slices) to a cold frying pan. Cook over medium-high heat until the bacon is cooked to your liking. Let cool, then roughly chop. Set aside some for garnish if desired.
Step 7
Once the potatoes are soft, mash some of them in the soup to thicken. Stir in the chopped bacon, and Distilled White Vinegar (1 Tbsp) . Season to taste with Salt (to taste) and Ground Black Pepper (to taste) .
Step 8
Serve in bowls, topped with Sour Cream (to taste) , Scallions (to taste) , Shredded Cheddar Cheese (to taste) , and reserved bacon.

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Nutrition Per Serving
Calories
278
% Daily Value*
Fat
10.9 g
14%
Saturated Fat
3.1 g
16%
Trans Fat
0.0 g
--
Cholesterol
14.9 mg
5%
Carbohydrates
37.8 g
14%
Fiber
3.1 g
11%
Sugars
9.3 g
--
Protein
9.0 g
18%
Sodium
494.7 mg
22%
Vitamin D
0.0 µg
0%
Calcium
155.7 mg
12%
Iron
1.5 mg
8%
Potassium
681.6 mg
15%
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