Bacon-Corn Chowder

Bacon-corn Chowder

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Cindi Bauer


This is my favorite chowder recipe!


☆☆☆☆☆ 0 votes

5 - 6
Stove Top


  • 6 slices
    bacon, cooked, crumbled, and set aside
  • 2 cups
  • 2 cups
    diced potatoes
  • 1/2 cup
    thinly sliced carrots
  • 1/2 cup
    thinly sliced celery
  • 1/4 cup
    finely chopped onions
  • 1 tsp.
  • 1/2 tsp.
  • 1/4 tsp.
    dried thyme
  • 1 can
    (14.75 ounces) cream style corn
  • Half of
    1-(14.75 ounce) can cream style corn

  • 1/4 cup
  • 1/4 cup
  • 2 cups
  • 2 cups
    shredded sharp cheddar cheese

How to Make Bacon-Corn Chowder


  1. In a large soup pot (12 cup capacity), add the water, potatoes, carrots, celery, onion, salt, pepper, and thyme.
  2. Bring to a boil, reduce heat, cover, and simmer for 15 minutes (until the vegetables are some what tender). Do not drain.
  3. Add the 1-1/2 cans of cream style corn, and the bacon. Keep covered, and cook over very low heat.
  4. To make the white sauce: 1.) In a medium-size saucepan (over low heat), add the butter until it's melted. 2.) Then in a glass measuring cup or bowl, combine the milk and cornstarch; mix well. 3.) Raise the heat just a bit, then add the milk-cornstarch mixture, and keep stirring until it becomes somewhat thick. 4.) Add the shredded cheese, then stir until the cheese is completely melted. 5.) Add this to the corn chowder; stir and heat through thoroughly, but do not boil.
  5. Ladle the soup into bowls and serve.

Printable Recipe Card

About Bacon-Corn Chowder

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American
Other Tag: For Kids

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