corn chowder with bacon

★★★★☆ 1 Review
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By Carolyn Haas
from Anytown, WI

I love fresh corn on the cob, but rarely buy enough extra to make into corn chowder. So I use frozen corn - plus then you don't have to wait until fresh corn is in season!

serves 6
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For corn chowder with bacon

  • 4 slice
    bacon
  • 1 lg
    onion, chopped finely
  • 1 lb
    potatoes - red or yellow, peeled and cubed
  • 1 lg
    red pepper, seeded and chopped
  • 6 c
    chicken or veggie broth (i use water and bouillon powder)
  • 2
    thyme sprigs, if fresh (about 1/2 tsp dried)
  • 4 c
    corn kernels (from about 8 ears or use frozen)
  • 1/2 c
    milk (1% or richer, can use some 1/2 & 1/2)
  • 1/4 tsp
    salt, or to taste
  • 1/4 tsp
    white pepper, or to taste
  • 1 Tbsp
    minced chives and parsley, to garnish
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How To Make corn chowder with bacon

  • 1
    Fry bacon in a large soup pot over medium heat until crisp. Remove and reserve. Remove some of the bacon grease, if desired, or keep it all in.
  • 2
    Add onions to bacon grease and saute until softened but not brown. Add potato cubes, saute a few more minutes and then add the red pepper, saute another minute or so.
  • 3
    Raise the heat and add the stock and thyme. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender. About 15-20 minutes. Fish out thyme sprigs, if using.
  • 4
    Use an immersion blender to partially smooth the soup. Or remove about 1/4 of the soup and whiz in a blender, then return to pot.
  • 5
    Add the corn and milk (or milk and 1/2&1/2 mixture). Simmer for about 5 more minutes. Crumble bacon and mix into soup. Add salt and pepper and taste for seasoning.
  • 6
    Sprinkle chopped chives and/or parsley on top of each bowl to serve.
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