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


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