Smokey Corn Chowder

Catherine Faulkner



Any of these ingredients can be adjusted to your family's tastes.

I usually double this recipe and freeze half of it for another day.

Adding the cream to each bowl allows for easier freezing and you can adjust for a more/less creamy soup.

The real secret ingredients in this soup are the red pepper and liquid smoke.


★★★★★ 1 vote

30 Min
30 Min
Stove Top


  • 1 pkg
    bacon, cooked
  • 4 medium
    potatoes, peeled and chopped
  • 1 medium
    onion, chopped
  • 1/4 c
    red pepper
  • 1 l
    chicken stock
  • 1 large
    can cream-style corn
  • 1 large
    can frozen corn
  • 4 dash(es)
    dashes hot pepper sauce or crushed pepper flakes
  • 1/4 tsp
    liquid smoke flavoring
  • ·
    salt & ground black pepper to taste
  • ·
    whipping cream - add to each bowl just before soup

How to Make Smokey Corn Chowder


  1. Precook the bacon until crisp. Drain and chop.
  2. In a large pot mix potatoes, onion, bacon and chopped red pepper.
  3. Add the chicken stock, and stir in both cans of corn.
  4. Season with salt, pepper and liquid smoke. Bring to a boil, reduce heat to low, and cover pot.
  5. Simmer 20 minutes, stirring frequently, until potatoes are tender.
  6. Add whipping cream into each bowl just before serving.

Printable Recipe Card

About Smokey Corn Chowder

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #corn, #chowder, #smokey

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