Corn Chowder with Bacon and Potatoes – SOUPer Bowl Sunday #1 – a traditional comfort food

Corn Chowder with Bacon and Potatoes

4 slices bacon
2 – 11 ounce cans Shoepeg Corn (or 3-4 ears fresh corn)
2 ribs celery, chopped
2 carrots, diced
1 small onion, diced
6 small gold potatoes, cubed
1/2 red pepper, diced
1 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
pinch of cayenne pepper, optional
6 cups chicken broth
1/4 cup cornstarch
1 cup heavy cream
salt & pepper to taste

Using a medium to large soup pot, fry chopped bacon until it is just done.  Remove bacon pieces from the soup pot to drain on a paper towel lined plate, leaving as much bacon grease in the soup pot as you can.

Add the celery, carrots, onion, potatoes, and red pepper to the soup pot, stirring well to coat everything with the bacon grease. Cook over medium heat for about 5 to 7 minutes just to start the cooking process. Add the corn, paprika, onion powder, garlic powder, and cayenne pepper; and cook for approximately 30 seconds.

Reserve 1/2 cup of the chicken broth to whisk with the cornstarch. Add the other 5 1/2 cups of chicken broth to the soup pot. Bring to a boil and cook for 15–20 minutes or just until the potatoes are done. (You can insert a knife into a piece of the potato to see if it is soft and ready to eat.)

Once the vegetables are cooked, whisk the cornstarch into the reserved 1/2 cup of chicken broth. Slowly stir this into the boiling chowder mixture. Boil 2-3 minutes or until it is slightly thickened. Now, stir in one cup of the heavy cream.. Reduce the heat and simmer for another 2-3 minutes.

Sample the chowder to see if you need to add salt and pepper. I normally add about 1/2 teaspoon of each, but you can add it to your taste preference.

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Hello everyone welcome to come sit at my table we’re Tom and Melissa and we’re thrilled that you’re here with us it is a cold dreary wintry type day here in Central kentucky so it’s a really good day for a pot of soup now today just happens to be the first Sunday of

January and between now and February 11th we have six Sundays leading up up to Super Bowl Sunday so starting today every Sunday between now and Superbowl six Sundays in a row we are going to have a series that we’re calling Super Bowl Sunday but

We’re going to spell super s o u p r because we’re going to make soup every Sunday for six straight weeks we hope you’ll join us for this entire series of soup videos today we are making corn chowder now corn chowder is just good old comfort food a chowder is anything

That’s in a thickened kind of cream sauce cream broth that has vegetables and sometimes meat in it ours today does not have any protein we’re not putting any meat in you can do that and we’ll talk about that a little later well I guess we do have some meat we’re putting

Some bacon in but we’re not putting in chunks of chicken or hamburger that’s been fried so it’s more I think it’s more of a true corn chowder if if you put in a lot of chicken or some other meat it becomes more about that item that ingredient

Rather than the corn all right let’s get started for our corn chowder today we’re going to start with four slices of bacon now I’m down to the end of a pack of bacon and I’ve already cut up two slices that are in there I have two more slices

To put in but we’re using four slices of bacon we’re also using two 11 o cans of white Sho Peg corn and I’m not going to drain those because they have very little liquid on them anyway so we’ll just dump those in we’re also going to

Use two ribs of celery that we will dice up two carrots that we will dice one small onion or half of a large onion and six potatoes that we are going to dice now these potatoes are little gold bite-sized potatoes they are not very big they are pretty small so

There’s not going to be a ton of potatoes in there this soup has about six servings to it so that’s only one little small Gold potato per person so we’ll we’ll just take those and probably cut them in half and then in half again and then dice them up into maybe six

Pieces or so all right we’re also going to put in 1/2 of a red pepper we’re not going to use the whole thing because it would be just a little bit too much in this amount of chowder so we’re only going to use half of it that we will

Dice for our seasonings we are going to use one teaspoon of paprika one4 teaspoon of onion powder 1/4 teaspoon of garlic powder and the recipe that I’ve always used says 1/8 teaspoon of cayenne pepper but Melissa and I are not big heat people we don’t like something that’s really hot we like

Spice but we don’t like hot stuff that burns our mouths so I’m just doing a pinch of cayenne you can always put in more but you can’t take it out so put in what you like but I would recommend starting small and adding to it at the end after you’ve tasted the final

Product if you want more now we’re also going to use six cups of chicken broth and that is a 48 oz box you can see that it says 48 oz there and on the left side at the bottom it says six cups that’s what we’re using using I have taken out

1/2 of a cup because we’re going to use half of a cup with 1 14 cup of corn starch to make a slurry to help thicken our chowder so I’ve taken out a/2 cup the rest will go in before we make the slurry we’re also going to use about one

Cup of heavy cream and then at the very end we will check to see if we need salt and pepper and that’s of course just up to to you it’s your personal preference if you don’t want any salt don’t put any in if you want a little bit put some in

Pepper the same deal all right we’re going to get started by cooking our bacon now the way I like to cook bacon that has to be chopped up in a dish is to go ahead and chop it before I fry it I just think it’s easier than frying the strips

And then coming back and chopping it all up if you cut it up into pieces and put into your Kettle or your Skillet I’m going turn that up just a here to get that started if you cut it up to start with then you don’t have to do that

Later it’s already chopped up for you so we’re just going to chop up this bacon to go with the other two pieces that I already had in there and we’ll get those frying and while that’s frying we’ll take care of the other ingredients all right it doesn’t take long for the bacon

To fry up once it gets started cooking so hopefully by the time it’s ready we’ll be finished with our vegetables and we’ll have those chopped up and ready to go you can cut your bacon into whatever sizes you want I like a pretty good size

Piece of bacon I want to know it’s in there all right I’ve got to wash my hands now should always make sure you wash your hands after you touch raw meat now I’m just going to give this a little bit of a stir make sure it coats the bottom of that Dutch oven

With that bacon grease and we will let it start cooking down and rendering that fat now we will not drain the fat out of this after the bacon Cooks we’re going to just leave that fat in there to cook our vegetables and to flavor our chowder all right so I’m

Going to chop up my celery here and you just want small bite-sized pieces you don’t want huge chunks but you don’t want something that’s going to just cook up and disappear in your chowder either so just small bite-sized pieces okay I don’t think I got got that one all right

So we’re going to scoot that over to the side chop up our onion I keep reaching right in front of you don’t I that’s okay I apologize for that here my bacon frying that’s a good thing so same deal with the onion I don’t want tiny pieces but I sure don’t want huge

Pieces so just kind of a medium bright siiz chop and of course if you cut down through your onion from stem to tip that helps to divide it into pieces you know they’re an onion well that piece just came off an onion is already in sections so it’s pretty easy

To chop those up I’m gonna take these two pieces and put in my compost bin while I’m over here I’m going to stir my bacon all right back to my onion I’m going to get rid of the celery and the onion I’ve already chopped so I have more

Ring all right let’s finish the onion I was a little worried that these onions might make my eyes water on camera but actually they’re pretty mild too strong no they’re not they they are pretty nice onions really all right do one more cut right there and

Then I’m done all right those can go to our compost [Applause] bin LD off my compost bin so I can get to it okay stir my bacon again oh it’s looking good all right let’s do our carrots now I’ve already washed my carrots and then I peeled them then

After I peeled them I’ll wash them again just to make sure to get any dirt sand impurities off of there and I’m just cutting them in half lengthwise and then cut them in half again and then I’ll just dice them up just put these up here where we can do

It all at once makes it a little easier again we just want something that would fit on a spoon something that’s just a nice bite-sized piece he that bacon popping better go check that let me check the bacon turn it down a little coming right along look pretty

Good all right let’s go back and do our other carrot down the middle both ways and then chop it all right that piece right there is a little big for me and this one lay those down right down the middle is every piece the exact same size no and that’s okay

Don’t have to have them all exactly the same but you want them fairly close so they all cook at the same rate okay let’s move those into our bowl and we can put all these in together because they all go in at the same time all right so I’m going to cut

Those both ways and then just kind of cut them into thirds gives us a kind of a bite-sized piece there if you want to you can lay the cut ends down that makes it a little easier cuz they’re not rolling around on you move those bacon is smelling so

Good just cut each half into thirds technically I think you’re cutting each half of six what did I say third I know what you meant yeah good thing you pointed that out someone would not believe I ever taught math huh I know I know what you meant though I know

What you were thinking yeah what I was thinking was I’m getting each of these pieces into thirds but I didn’t make that very clear did I I knew were thinking it well you do you know what I’m thinking before I ever say it you usually finish my sentences

That’s the times we do yeah and I’ll finish yours I guess after you’ve been together 30 Years start to happen kind know there’s a little end on that one I’m going to cut that off you start to know what each other’s thinking before you say it don’t you

The funny thing is we can be in a crowd and I can just look at Melissa and I know what she’s thinking and she does the same for me it’s true okay those are all chopped now I’m going to do the pepper I like to take this stem end off

So I just cut it across and get that whole piece off there that can go to the compost and then for half of it I just go down around the seeds kind of like that it just makes a nicer cut you don’t have so much pith to get out of there so

And then just kind of bang it on the counter and it gets the seeds out all right let’s chop it up okay stack those up together let me check my bacon hang on oh yeah it’s looking good for BAC and Fry okay let’s finish our peppers and hopefully our bacon will be

Close you know if if you’re working I’m going to switch to this other knife I think it’ll do better with these if you’re working this is a soup that you can come in from work and have ready in just a few minutes especially if you already have

Everything you need and you know the night before wash your your um carrots and have your pot potatoes washed and everything ready so that when you walk in you’re ready to go you can have this ready to go in no time okay we can get rid of

This because we are finished with the chopping board get that out of the way and those out of the way okay so we have our corn and our vegetables and our bacon is really close you can see that on the bottom we have some I don’t know what you’d call

That but it’s where the bacon has kind of stuck and it does scrape up and that will come loose as you’re cooking your chowder and help flavor it all right I think we are about ready to take up our bacon now you do want to take your bacon out

Of the grease and put it on a paper towel on a plate so that it can drain but you want to leave the rest of that bacon grease in there and notice I did not fry this completely crispy we if you want it crisp you can

Do that but that’s not how we like our bacon so I just fried it until it was barely done I know my hand is my arm is right in your way TR to get around sorry that’s okay it’s because I’m left-handed and I can’t help that as much as my parents tried to

Change me when I was little it did not happen I’m surprised because your mom was all Lefty I I think that’s why she wanted to change me she knew that there were many things that you were at a disadvantage for if you were left-handed but it didn’t

Work they said they would take the rattle out of my hand and move it to the right hand and instantly I put it back all right so we’re going in with our vegetables make sure you get all those out of there now we’re going to let those cook

For oh about 5 to 7 minutes just until they start to get done they don’t have to be completely done because we are going to cook them for 15 to 20 minutes once we add the broth so I’m just stirring it now to make sure that everything’s got some

Bacon grease on it that way nothing Burns it might start to Brown a little bit and pick up that flavor off the the bottom but you can see how that scrapes up right off the bottom and it will do that more and more as we add to it so we

Are going to cover this and let it cook for about 5 to 7 minutes on medium I’ll turn it up to about five or six on my stove and once it has cooked for 5 to 7 minutes we will come back to add the rest of it we’ll be right back I said

Set my timer for 7 minutes to cook the vegetables and it’s almost at the end of that cooking time I did forget to tell you that if you want to use fresh corn for this if if it’s in season and you can get fresh corn you can certainly use

That you would need about three or four ears of corn to equal what’s in these two cans if you’re using fresh corn you w need to cut it off the cob of course you’ll you know you’ll take the huskin silks off wash it really well cut it off

Off the cob and put it in with those other vegetables because it’s not cooked but because I’m using canned corn it’s already pretty much cooked and so it doesn’t have to go in with those it will go in now when we put in the um seasonings the paprika the onion powder

Garlic powder and there’s my timer we will put the corn in with those because it didn’t need that extra time to cook okay so I have stirred this about about every minute minute and a half while it was cooking just to make sure it wasn’t sticking you can see there that they

Have started to cook they are certainly not tender by any means so I’m going to add my corn and there’s not much liquid on white shoe Peg corn so I didn’t worry with draining it I just put that in to now I’m going to add our spices get all those

In and we will stir that and let that cook for about 30 seconds or so before we add the broth and if you got any of those spices up on the side of your pan like I did just kind of slush those vegetables around and get those spices

Off the side of the pan so they’re coating your vegetables well just make sure that’s all down in there all right we’re going to let that cook I’m going to turn that up just a hair since we put in those cans of corn it’s kind of cooled it down a little bit so

We need to get it started cooking again so we’ve turned that up a little bit and I can see now that it’s bubbling down in there so we know it’s cooking again we want to let those uh spices cook for just a few seconds before we add the broth

And we are adding almost six cups the the uh box of broth is six cups but we took out half2 cup remember because we need to make a slurry with our corn starch to thicken it at the end okay that has cooked so I’m going to put the

Rest of my broth in it’s about 5 and 1/2 cups now and the potato are the potatoes and carrots are really the ones that we have to make sure we get done it’s going to take about 15 to 20 minutes of boiling simmering for those to become soft so

I’m going to turn the fire up just a little probably up to about eight and get that started simmering and then I’ll turn it down once it does start to cook and let it simmer for about 15 to 20 minutes I’ll come back I can check my

Potatoes and as soon as they are soft and ready to eat we will come back and finish our corn chowder so off we go to cover the Dutch oven and let that come to a boil we will be back after the potatoes are ready it’ll be

About 15 or 20 minutes our corn chowder has been kind of boiling maybe a little more than a simmer for 15 minutes I just checked the potatoes with a knife and it went through very easily so we know the potatoes are done if they’re done everything else should be too so we’re

Going to take our half2 cup of chicken broth that we reserved add our 1/4 cup of corn starch and whisk those together to make a slurry that we will add to our corn chowder to help thicken it now as your corn chowder cools after you finish it it will continue to thicken a

Little bit and it may even get a little too thick if it does then all you have to do is add a little more chicken broth or some milk or even a little water so if it gets too thick just add a little liquid to it now we just want to

Make sure that that corn starch is all mixed up well in here we don’t want any lumps in in our soup so now that it’s mixed up we’re going to go to our soup and stir it in I may not put it all in to start with just

To see and you know I need to turn that up a little bit cuz we want that to keep boiling while this goes in I may only put about half of it in to start with and then see if we need the rest of it oh it’s already starting to to

Thicken we may not need all of that going add just a little bit more you want it thick enough that it’s not runny you don’t want it to be watery but you don’t want it to be thick like paste either so there’s a happy medium there I think that looks pretty

Good for right now I’m going to turn this down just a little bit we’re going to stir in about one cup of heavy whipping cream I asked Melissa when we were waiting for this to cook if I said heavy whipping cream when I showed this earlier and

Neither one of us could remember it is heavy whipping cream it’s not just milk so make sure you’ve got heavy whipping cream that just makes it creamy this has two cups in it and I’m going to stir about half of that in to start with and

Just see how how it looks we do want it to be nice and creamy that was about a cup if we need it we can add the other cup and now that I’ve added that I can see that I might need to add some more

Of my slurry just to help thicken it up a little bit turn it back up so it Cooks a little better and helps thicken it I think I am just going to add it all okay and if I need to later I can add the other cup of heavy cream if it

Becomes too thick but I don’t believe it’s going to it looks really good looks very nice you can see that it has thickened up some now we are going to stir back in our bacon and we will check it for saltiness and for pepper I will tell you that corn and

Potatoes are notorious for kneading salt they do not have a lot of flavor they are pretty bland so I’m going to turn that down for just a second I’m going to turn it down to low get a little Bowl here so that we can check it for whether it needs salt or

Not of course the bacon will add some salt oh my goodness that looks so good look at that that it does look nice corn chowder get a piece of bacon piece of potato piece of celery a piece of carrot a piece of everything you’re going to need a big

Spoon now remember I’ve added no salt and no pepper at this point definitely needs a little salt and it needs some pepper not a lot I’m going to do half teaspoon of salt and the same amount of pepper I should have done white pepper in there this is not the time to think

About that is it I don’t think it’s going to matter though for us yeah it won’t matter cuz it’s just as if I was doing it for company I would have wanted to use white pepper and I feel like I could be totally wrong maybe it’s my imagination

But I feel like white pepper is a little hotter than black pepper so when I use white pepper I go a little light oh M this smells so good remember that we are doing Super Bowl Sundays s o u p e r this is just the first of six Sunday videos where we

Will do a soup we will prepare a soup leading up to the Super Bowl I’m going to get a different Bowl I think I’m going to enjoy this series soups are one of my favorite things in the winter I know I know you love soup soup especially in the

Winter okay now that we have a little salt and pepper in it let’s try it again you want to try a bite I’m going to wait it’s a little hard to sample soup like this it is it’s hard it’s going to make a delicious dinner by the way let’s talk about what

You can put with this something that would be really good with this is a pan of cornbread wow cornbread and corn chowder that’s a great combination you could also just do sandwiches with it do grilled cheese you could do peanut butter and jelly you could do just peanut butter ham and cheese whatever

You could put any kind of sandwich with it really or you could do bread sticks bread sticks would be wonderful with this mhm that’s perfect the right amount of saltiness and I can taste the pepper just a little bit I wouldn’t put any more all right I’m going to turn that

Off because it is done now Melissa has set up a playlist where she’s going to add all of the videos all six videos for our Super Bowl Sunday so you can go to our homepage of at the top of the homepage you’ll see some little tabs you can click on and I

Think it’s the fourth one over that says playlist I can’t remember what they all our home videos I should know this I’m very sorry I don’t playlist I think is fourth maybe Community is fifth but if you’ll look at the top of our homepage you’ll see the

Tab that says playlist if you click on it it’ll take you to another page that will have all of our videos grouped by their subject and one one of those groups is going to say Super Bowl Sunday so you can click on it and you’ll see

All six of our recipes by the end of this series today this is the only one that will be in there but by February 11th there should be six videos in that group we sure would appreciate if you’d go right below this video and click the like button and the Subscribe button

Remember that right under the video where you see the title of this recipe if you’ll click in that box that box will expand it’s called a description box Melissa always puts the written recipe for you right there so you’ll have it written out and our contact information is right under that recipe

Thank you so much for watching we hope you enjoy Super Bowl Sundays with us as much as we’re going to enjoy them we do appreciate that you watch our videos and that you come sit at our table when we add a video by the way I don’t want you

To think that we’re only adding videos on Sunday for the next 6 weeks we’re just adding soup videos on Sunday but we will do other recipes other videos throughout the week so on Sunday you’ll find a soup recipe the rest of the videos during the week you’ll find other

Things that well some of them you could even use on Super Bowl Sunday all right thank you so much remember you are always welcome to come sit at my table have a great day