This kid-favorite creamy chowder is made from potatoes, sweet corn, carrots, and crispy bacon. Enjoy this lightened-up version made in one pot with milk instead of cream!
Chowder is delicious. But sometimes it can leave you with that heavy-belly feeling after just a few bites. Know what I mean?
This chowder is different. It tastes rich and creamy like classic chowder, but it’s light enough that you can eat a whole bowl–or two!– and walk away from the table feeling as nourished as you are satisfied.
Cozy Russet potatoes, juicy corn kernels and tender carrots combine with crunchy bacon and onions in a creamy broth made from whole milk instead of cream. It’s a dish that every member of the family loves!
Tips for Making Veggie and Bacon Chowder
- Make it all in ONE POT! Start by cooking the bacon in the soup pot. Once it’s crispy, remove it to a plate and drain away the grease, then saute your veggies right in the same pot. The small amount of remaining bacon grease in the bottom of the pot is enough to soften your veggies and impart a touch of that smoky bacon flavor.
- Chop your potatoes small. A 1/4-inch dice is nice. Small bites are easy for kids to eat and they make for a quick-to-cook chowder.
- Add the bacon crumbles at the table. We like them perfectly crisp, sprinkled over the top of each bowl.
Chowder Serving Suggestions
This soup has enough carbohydrates that it doesn’t need bread or crackers to be satisfying. Instead, try a side of lightly sauteed greens or a crisp salad, and fruit.
More Creamy and Comforting Soups
- 8 slices bacon
- 1/2 medium onion
- 2 clove garlic
- 3 cup chicken broth, low-sodium
- 3 medium russet potato peeled and diced into small cubes
- 4 medium carrot peeled and sliced
- 2 cup milk
- 2 cup corn, frozen
- 1/2 teaspoon black pepper, ground
- 1 cup cheddar cheese, shredded
- 1 tablespoon flour white whole wheat or all purpose
- parsley optional, for garnish
- Following package directions, cook bacon in a large pot until crisp. Remove and place onto a plate that has been covered with paper towels. Drain the bacon grease from the pot but do not wash.
- Dice onion, mince garlic, and add to the pot over medium heat. Add the carrots, and cook 3-4 minutes until softened, stirring occasionally.
- Add chicken broth and diced potatoes to pot as well. Cover and bring to boil. Reduce heat to a simmer and cook for 15-20 minutes, stirring occasionally.
- Add milk, and corn and cook for an additional 5 minutes.
- In a small bowl, toss cheese with flour then set aside.
- Remove pot from burner and stir in cheese mixture and salt to taste; mix well.
- Ladle chowder into bowls and sprinkle with crumbled bacon and optional parsley.