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4.50 from 4 votes

Bacon Corn Chowder

This Bacon Corn Chowder is full of delicious, comforting flavors that can be made with fresh or canned corn.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: 30 minute

Ingredients

  • 5 ears of fresh corn shucked (*or you can substitute 2 15-ounce cans of whole kernel corn, OR a combination of 1 can each of whole-kernel and creamed corn)
  • 8 slices (about 1/2 pound) bacon diced
  • 1 small white onion diced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 2 cups milk
  • 1.5 pounds potatoes diced into 1/4-inch cubes (I used Yukon gold)
  • 1 (4-ounce) can chopped green chiles
  • 1 tablespoon Old Bay seasoning (add more/less to taste)
  • 1/2 teaspoon dried thyme
  • 1 cup grated cheddar cheese
  • 1 teaspoon salt (add more/less to taste)
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/4 teaspoon cayenne pepper
  • optional garnish: extra shredded cheddar cheese thinly-sliced green onions, reserved bacon bits, sour cream

Instructions

  • Heat a large stock pot over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
  • In the same stock pot, fry the bacon pieces over medium-high heat until crisp. Remove from the pan using a slotted spoon and set aside. Reserve 1 tablespoon bacon grease in the pan, and discard the rest.
  • Add the onion and saute for 5 minutes, or until tender. Add the garlic and cook for an additional 1 minute, or until fragrant. Stir in the flour until combined, then cook for an additional 1 minute, stirring occasionally.
  • Add in the chicken stock, milk, potatoes, green chiles, Old Bay, and thyme, and stir to combine. Continue heating until the mixture reaches a simmer but not a boil. Reduce heat to medium and let simmer for 15 minutes, or until the potatoes are tender. Add in the corn, cheese and most of the bacon bits, reserving a few to save as a garnish if desired. Stir to combine.
  • Taste test the broth, then season with salt, pepper and cayenne to taste. (I recommended the amounts that I used, but your seasoning preferences may vary.)
  • Serve warm, with additional garnishes if desired.