This thick n’ creamy corn chowder is perfect for the cooler months. A rich cheddar flavor, mixed with bacon and smoky paprika bring this soup to life! Make it for dinner or fix a batch ahead of time and keep it in the fridge for an easy lunch to-go!
1/2 pound red potatoes, chopped into 1/2 to 1 inch pieces
1 large russet potato, chopped
4 tablespoons butter
2 cups water
1/4 cup flour
1/2 cup red or white onion, diced
2 teaspoons chicken bouillon
1 1/2 tablespoons minced garlic
1/2 teaspoon onion salt
1/2 teaspoon black pepper
1-2 teaspoons smoked paprika
1-2 cups corn, canned or frozen
1/2 cup sharp cheddar cheese, shredded
8-10 strips bacon, cooked and crumbled
Add potatoes to a large pot with enough water to just cover the potatoes. Boil about 10-15 minutes until tender. Remove from heat, strain out water and put potatoes in a bowl, set aside.
Melt butter in a large soup pot over medium high heat. Add flour. Stir until mixture thickens. Add water, chicken buillon, and garlic. Stir 1-2 minutes, then add potatoes. Cover and simmer 15-20 minutes tip potatoes are easily pierced with a fork.
Stir in diced onion, onion salt, black pepper, and smoked paprika. Cook about 5 minutes, then stir in corn, crumbled bacon, and shredded cheese. Stir until cheese is melted. Add water, one tablespoon at a time, to thin to desired consistency. Top with additional bacon and cheddar cheese if desired.