Bacon Potato Chowder with Corn & Scallion Biscuits
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Bacon Potato Chowder

with Corn & Scallion Biscuits

40 MIN
4 Servings
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From the Test Kitchen

This creamy, flavorful chowder features a savory mix of chicken bone broth, sweet summer corn, buttermilk, and more, which we're pouring over hearty potatoes, then topping with crispy bacon for extra richness. A side of freshly baked biscuits, elevated by sour cream and scallions, completes this comforting meal.

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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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Nutrition Label
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fresh
ingredients
Bacon Potato Chowder with Corn & Scallion Biscuits
Title
  • 8 oz Applewood Smoked Uncured Bacon
  • 1¼ lbs Potatoes
  • 2 ears Corn
  • 2 Poblano Peppers
  • 2 Scallions
  • ½ cup Cream
  • ½ cup Buttermilk
  • ¼ cup Sour Cream
  • 2 cups Chicken Bone Broth
  • ¼ cup Cornstarch
  • 1 cup Biscuit Mix
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 400°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Small dice the potatoes. Thinly slice the scallions. Small dice the bacon. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the cornstarch and 1/4 cup of water.

Cook the potatoes
2 Cook the potatoes

Add the diced potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly.

Bake the biscuits
3 Bake the biscuits

Meanwhile, in a large bowl, combine the biscuit mix, sour cream, sliced scallions, and 1/4 cup of water. Gently stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop 4 equal-sized dollops of the biscuit dough onto the sheet pan. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven.

Cook the bacon
4 Cook the bacon

Meanwhile, in a separate, large pot, heat a drizzle of olive oil on medium-high until hot. Add the diced bacon. Cook, stirring occasionally, 6 to 8 minutes, or until cooked through and crispy. Leaving any fat in the pot, transfer half the bacon to a paper towel-lined plate. Reserving a thin layer of the bacon fat in the pot, carefully drain off and discard the remaining fat.

Make the chowder & serve your dish
5 Make the chowder & serve your dish

To the pot of cooked bacon, add the corn kernels and diced peppers; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter) and cornstarch slurry (stirring to recombine before adding). Bring to a boil and simmer 2 to 3 minutes, or until slightly thickened. Add the buttermilk and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and thickened. Turn off the heat. Divide the cooked potatoes between four serving bowls. Ladle the chowder over the potatoes. Serve the finished chowder topped with the reserved bacon. Serve the baked biscuits on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 400°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Small dice the potatoes. Thinly slice the scallions. Small dice the bacon. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the cornstarch and 1/4 cup of water.

2 Cook the potatoes

Add the diced potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly.

Cook the potatoes
Bake the biscuits
3 Bake the biscuits

Meanwhile, in a large bowl, combine the biscuit mix, sour cream, sliced scallions, and 1/4 cup of water. Gently stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop 4 equal-sized dollops of the biscuit dough onto the sheet pan. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven.

4 Cook the bacon

Meanwhile, in a separate, large pot, heat a drizzle of olive oil on medium-high until hot. Add the diced bacon. Cook, stirring occasionally, 6 to 8 minutes, or until cooked through and crispy. Leaving any fat in the pot, transfer half the bacon to a paper towel-lined plate. Reserving a thin layer of the bacon fat in the pot, carefully drain off and discard the remaining fat.

Cook the bacon
Make the chowder & serve your dish
5 Make the chowder & serve your dish

To the pot of cooked bacon, add the corn kernels and diced peppers; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter) and cornstarch slurry (stirring to recombine before adding). Bring to a boil and simmer 2 to 3 minutes, or until slightly thickened. Add the buttermilk and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and thickened. Turn off the heat. Divide the cooked potatoes between four serving bowls. Ladle the chowder over the potatoes. Serve the finished chowder topped with the reserved bacon. Serve the baked biscuits on the side. Enjoy!

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