Jacked Up Potato Corn Chowder

corn_chowder1Soup, gorgeous soup.

Nothing is better.

Add a salad and some crusty bread and you have a feast.

This one is quick and yet very hardy. Enough spice to keep it interesting.

Comfort food, come hither.


  • 6 strips bacon cut into 1″ pieces
  • 1 rib celery, diced
  • 1 large shallot diced
  • 2 cloves garlic, microplaned
  • 1 tsp hot pepper flakes
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cups milk
  • 4 cups  frozen hash browns
  • pepper
  • 8oz Pepper Jack, shredded
  • 1 15 oz can creamed corn
  • 2 scallions, chopped


  1. Fry up the bacon until crisp. Remove to paper towel for draining. Depending on how much bacon fat is in the pan, remove until there is about 2 tbsp.
  2. Add the celery and shallot and saute until softened.
  3. Add the garlic and the pepper flakes and saute until you can smell the garlic.
  4. Add the flour and stir, coating all the veggies and cooking off the raw flour a bit.
  5. Add the chicken stock and stir, bringing to a boil and letting it thicken.
  6. Add the hash browns and bring back to a low simmer.
  7. Simmer for about 10 minutes.
  8. Add the milk and stir in, and then the cheese.
  9. Once cheese is melted, add the corn.
  10. Liberally grind some pepper into the mix, as much as you like.
  11. Just before serving add the chopped scallions.


NOTES: You can of course use regular potatoes and dice them or even shred them yourself. Either would work. Just extend the time a bit to cook them through.

SOURCE: Adapted by Sherry Peyton from several online recipes.


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