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Potato, Bacon, and Corn Chowder

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“This was a good quick basic recipe, but I found it needed more flavor. I added some onion and pepper and used some creamed corn and fresh mozzarella. By the time I was done it was delicious. Recipe courtesy of Recipe posted as written.”

Ingredients Nutrition


  1. Cook the bacon in a large skillet over medium heat until the fat has rendered, and the bacon is crispy (about 8 minutes).
  2. Remove the bacon, leaving the grease in the pan. (I cooked my soup in butter--not bacon grease). Stir the carrot, celery, and bay leaf into the bacon grease and cook for 5 minutes.
  3. Meanwhile, melt the butter in a large pot over medium-low heat.
  4. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat.
  5. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to achieve desired consistency. Garnish with paprika to serve.

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