Bacon And Corn Chowder

This rich and creamy bacon corn chowder combines crispy bacon, sweet corn, and tender potatoes in a velvety base that's pure comfort in a bowl. Using bacon grease as the flavor foundation creates incredible depth, while the combination of creamed and frozen corn delivers the perfect texture and sweetness.

No ratings yet

Print Pin Save

Course: Appetizer

Cuisine: American

Keyword: Soup

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 485kcal

Equipment

Ingredients

1 lb bacon
4 cups chicken broth
4 cups diced potatoes
1 diced onion
2 8 1/4 ounce cans creamed corn
1 15 ounce bag frozen corn
2 cups heavy cream
1 teaspoon cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried parsley
1/4 teaspoon salt to taste
1/4 teaspoon pepper to taste

Instructions

Fry bacon in a large skillet until crispy. Remove bacon and set aside, reserving the grease.
Add bacon grease to a large pot or soup pot over medium heat.
Cook the diced onion in the bacon grease until translucent and softened.
Add chicken broth, diced potatoes, cumin, basil, thyme, parsley, salt, and pepper to the pot.
Cook for approximately 10 minutes, or until potatoes are fork-tender.
Add both the creamed corn and frozen corn, stirring to combine.
Cook until the soup is heated through again.
Add heavy cream and cook until hot, stirring frequently.
Crumble the reserved bacon and stir into the chowder just before serving.

Notes

Save time by pre-cooking bacon and storing it in the refrigerator for up to 3 days before making the chowder.

For a lighter version, substitute half-and-half for heavy cream, though the texture will be less rich.

This chowder tastes even better the next day as flavors continue to meld - store covered in refrigerator for up to 3 days.

Add fresh chives, green onions, or shredded cheese as garnish for extra flavor and presentation.

For a thicker chowder, mash some of the cooked potatoes against the side of the pot before adding the corn and cream.

Substitute turkey bacon for a slightly leaner option, though you may need to add a tablespoon of oil for cooking the onions.

Frozen corn can be substituted with fresh corn kernels cut from 3-4 ears of corn when in season.

Nutrition