HOMESTEAD CORN AND POTATO CHOWDER WITH BACON AND GREEN CHILES – This Homestead Corn and Potato Chowder is creamy, hearty, and full of flavor — made with sweet corn, potatoes, bacon, and green chiles for a cozy Southwestern twist.
When the weather turns cool and you’re craving something hearty, this Homestead Corn and Potato Chowder hits all the right notes. It’s thick, creamy, and full of down-home goodness — sweet corn, tender potatoes, smoky bacon, and a gentle kick from green chiles. The blend of flavors is cozy and comforting, with a bright squeeze of lime and sprinkle of fresh cilantro to bring it all together. Whether you’re serving it for a family dinner, a weekend lunch, or a make-ahead meal for busy nights, this chowder is pure comfort in a bowl.
Ingredients
- Butter
- Sweet onion
- All-purpose flour
- Canned diced green chiles
- Potatoes
- Frozen petite corn, thawed
- Salt and pepper
- Chicken broth
- Half-and-half
- Bacon
- Cilantro
- Lime wedges
Needed supplies
Essential
- Large stock pot or Dutch oven
- Cutting board
- Potato peeler and sharp chef’s knife
- Measuring cups and spoons
- Wooden spoon or heatproof spatula
- Immersion blender (or regular blender, plus a large heatproof container)
- Ladle
- Bowls for serving
Optional but handy
- Citrus juicer (for fresh lime juice)
- Small whisk (for blending roux smoothly)
The perfect cozy meal menu
Starters:
- Garlic & Herb Pull-Apart Bread – warm, buttery, and perfect for dipping into the chowder.
- Mini Cornbread Muffins – lightly sweet and tender, complementing the chowder’s flavors.
Main Course:
- Homestead Corn & Potato Chowder with Bacon and Green Chiles – the hearty, creamy star of the meal.
Salads and Veggies:
- Simple Green Salad – mixed greens, cherry tomatoes, and a light vinaigrette to balance richness.
- Roasted Veggies – seasonal vegetables like zucchini, carrots, or bell peppers for color and nutrition.
Dessert:
- Raspberry Almond Thumbprint Cookies – light, fruity, and a perfect sweet ending.
- Blueberry Lemon Ricotta Cookies – for a bright, fresh, and creamy treat.
Tips and tricks
Make a smooth, creamy base: Cooking the flour with butter and onions creates a simple roux — this is what gives your chowder body and that cozy, velvety texture. Stir constantly for about a minute so it doesn’t taste floury.
Season as you go: Taste after every major step — the green chiles, broth, and bacon all add salt, so adjust gradually for perfect balance.
Don’t skip the toppings: A sprinkle of fresh cilantro and a squeeze of lime add brightness and a touch of freshness that balances the rich, smoky flavors beautifully.
There’s nothing better than a big bowl of this Homestead Corn and Potato Chowder to warm you from the inside out. The mix of creamy potatoes, sweet corn, smoky bacon, and a hint of green chile heat makes it the kind of meal everyone asks for again and again. If you make this recipe, I’d love to hear how it turned out! Leave a comment below or tag me on social — I can’t wait to see your cozy bowls of chowder.
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Homestead Corn and Potato Chowder with Bacon and Green Chiles
HOMESTEAD CORN AND POTATO CHOWDER WITH BACON AND GREEN CHILES - This Homestead Corn and Potato Chowder is creamy, hearty, and full of flavor — made with sweet corn, potatoes, bacon, and green chiles for a cozy Southwestern twist.
Ingredients
- 1/4 cup butter
- 1/2 sweet onion, diced
- 6 tablespoons all-purpose flour
- 1 (4 ounce) can diced green chiles
- 4 medium potatoes, peeled and cut into 1/2 inch cubes
- 1 bag frozen petite corn, thawed
- Salt and pepper to taste
- 6 cups chicken broth, plus more as needed
- 2 cups half-and-half
- 1/2 pound bacon, cooked and chopped
- 1/4 cup chopped cilantro, for topping
- Limes, for serving
Instructions
- Sauté the onion: In a large stock pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
- Make the roux: Stir in the flour and cook for 1–2 minutes until blended and no dry flour remains.
- Add the chicken broth: Gradually pour in the chicken broth, about 1 cup at a time, stirring well after each addition until smooth and slightly thickened.
- Season the potatoes: In a medium bowl, toss the chopped potatoes with salt and pepper to season evenly.
- Add the vegetables: Add the diced green chiles, seasoned potatoes, and corn to the pot. Stir to combine.
- Simmer: Bring the soup to a boil. Reduce heat to low and simmer uncovered for 20 minutes, or until the potatoes are fork-tender.
- Add the cream: Stir in the half-and-half and heat gently for 2–3 minutes, being careful not to let it boil.
- Blend: Use an immersion blender to blend about one-third of the soup (or carefully transfer 4-5 cups to a traditional blender) — this makes it extra creamy while keeping texture.
- Add the bacon: Stir in the chopped bacon. Taste and adjust seasoning with more salt and pepper as needed. Add a splash of broth if the soup is thicker than you’d like.
- Serve: Ladle into bowls and top with fresh cilantro and a squeeze of lime juice.
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Recipe source: adapted from 101 Greatest Soups on the Planet
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