Bacon Potato Corn Chowder with Green Chiles

Rainy day meet chowder! This chowder is absolutely perfect for a busy weeknight meal or heck, anytime for that matter.

Bacon Potato Corn Chowder with Green Chiles. This soup is literally the quickest chowder you will ever make and with ingredients that most of us already have on hand.

Just look how chunky and delicious this chowder is! Are you hungry yet?

Bacon Potato Corn Chowder with Green Chiles
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Servings Prep Time
6-8 people 15 minutes
Cook Time
30-45 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
30-45 minutes
Bacon Potato Corn Chowder with Green Chiles
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
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Servings Prep Time
6-8 people 15 minutes
Cook Time
30-45 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
30-45 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Using a large stock pot, render the bacon ends and pieces until fully cooked and crispy. Do not remove the bacon or the grease. 😉
  2. Add next four vegetable ingredients to the bacon and stir well. Coat all of the veggies with that yummy bacon grease.
  3. Pour boiling water over this mixture until just covering the potatoes.
  4. Next, pour the evaporated milk in and give it a good gentle stir.
  5. Season the chowder with the herbs, salt and pepper to taste. Cover and bring to a gentle simmer for 30-45 minutes until the potatoes are fork tender.
Recipe Notes

Feel free to substitute the evaporated milk for coconut milk for those with lactose issues. 🙂

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Vodka Sauce with Veggies and Egg Pasta

This is a delicious and quick go-to recipe for Vodka Sauce with Veggies and Egg Pasta that will soon be a family favorite!

Vodka Sauce with Veggies and Egg Pasta
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Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Vodka Sauce with Veggies and Egg Pasta
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Rating: 0
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Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Heat large heavy skillet on medium-high heat. Melt 2 tbsp. butter. Sautee onion until translucent. Add garlic. Add tomatoes. Salt and pepper to taste. Add 1/2 stick butter, heavy cream, vodka. Simmer on low until warmed through. Add frozen peas and asparagus.
  2. Boil pasta for 11-13 minutes or according to package directions. Drain. Drizzle with olive oil and toss with vodka sauce and veggies. Add parsley and mozzarella pearls. Serve immediately.
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