Sunday, March 4, 2012

Bacon, Tomato, and Corn Chowder

This is a variation on my traditional corn chowder recipe. On the Artistic Eatables Facebook page, we were having a discussion about our favorite hearty meals. My boss from where I used to work reminded me of this wonderful alternative to corn chowder.

Of course, don't let the bacon deter you if you are a vegetarian. It can be made sans meat by omitting the bacon. It still has a wonderful, different kind of flavor due to the addition of tomatoes! I encourage you to give it a try.

  • 1 lb bacon, cut into small pieces
  • 3 Tbsp olive oil
  • 1 Tbsp butter
  • 1 onion, diced
  • 8 small potatoes (I used new red potatoes), chopped into small pieces
  • 28 oz can whole peeled tomatoes (juice will be used)
  • 4 vegetable bouillon cubes
  • water
  • 1 lb frozen corn
  • 2 cups cheddar cheese, shredded
  • milk
  • salt and freshly ground pepper
  1. Heat large stockpot to medium heat.
  2. Cook bacon until somewhat crispy. Put cooked bacon into a bowl; set aside.
  3. Pour out most of bacon grease. Place stockpot back over heat.
  4. Add olive oil and butter.
  5. Cook onion until translucent.
  6. Add potatoes, bouillon cubes, and tomatoes and their juice. Cut tomatoes into small chunks using a pair of kitchen scissors.
  7. Add enough water to cover vegetables. Cook until potatoes are done.
  8. Add corn. Cook until corn is heated.
  9. Turn heat to low. Add in cheese, a little at a time, stirring so it melts without clumping.
  10. Remove from heat. Add as much milk as you like, until it has thinned the soup to your desired consistency.
  11. Season with salt and pepper.
  12. Serve, topping each bowl with cooked bacon. Enjoy!