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11. Potato and Mushroom Chowder

Bacon, potatoes, and mushrooms are a winning combination. This chowder is thick, creamy, and very filling.
Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 slices bacon chopped
  • 8 ounces mushrooms sliced
  • 3 large russet potatoes peeled and diced
  • 4 cups chicken broth
  • 1 cup frozen corn kernels
  • 1 cup whole milk

Method
 

  1. Cook the chopped bacon in a large pot over medium heat until crispy.
  2. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot.
  3. Add the mushrooms to the pot and sauté in the bacon fat until soft.
  4. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are tender.
  5. Stir in the frozen corn, whole milk, and cooked bacon.
  6. Simmer for 5 more minutes until everything is heated through.