Creamy Potato, Corn & Bacon Chowder

Updated: Mar 11

When I made Farmer’s Pork Chops the first time, the pork was gone — but those creamy potatoes were not.

So instead of reheating them the same way, I turned them into this cozy, smoky, slightly Old Bay-kissed chowder.

Because around here, leftovers don’t get boring, they evolve.

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Ingredients:

• 2 cups leftover creamy potatoes (with white gravy)

• 4 slices bacon, chopped

• ½ cup chicken broth (made with Better Than Bouillon garlic base)

• 1 can corn, drained (or about 1½ cups frozen)

• ½ cup milk or cream

• ½ cup shredded cheddar (optional)

• ½–1 tsp Old Bay seasoning (to taste)

• Salt & black pepper to taste

Tools from the Kitchen:

• Medium pot

• Knife and cutting board

• Wooden cooking utensils

• Measuring cups and spoons

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Prepare:

1. In a medium pot over medium heat, cook chopped bacon until crisp. Remove bacon and set aside, leaving about 1 tablespoon of drippings in the pot.

2. Add the leftover creamy potatoes directly into the pot. Gently break them up with a spoon or potato masher.

3. Pour in ½ cup garlic-based broth and stir. Allow the potatoes to warm and loosen for a few minutes.

4. Stir in the drained corn and let everything simmer for about 10 minutes, stirring occasionally.

5. Add milk or cream and sprinkle in Old Bay. Stir to combine and taste to adjust seasoning with salt and pepper.

6.Chop and return the cooked bacon to the pot. Stir in shredded cheddar if using and simmer on low until melted and heated through.

7. Serve warm, leaving it chunky for a hearty texture or blending slightly if you prefer a smoother chowder.

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Notes from the Kitchen:

• The leftover potatoes already contain gravy, so only a small amount of broth is needed.

• Old Bay adds a subtle depth without overpowering the dish.

• For a thicker chowder, let it simmer uncovered a few extra minutes.

• This chowder began with the creamy potatoes from my Farmer’s Pork Chops recipe.

Same base. Filling lunch.

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