Best Soup Recipes: Bacon Corn Chowder Recipe

User Reviews

5.0

21 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    45 mins

  • Servings

    8 cups

  • Calories

    325 kcal

  • Course

    Soup

  • Cuisine

    American

Best Soup Recipes: Bacon Corn Chowder Recipe

This Bacon Corn Chowder recipe is one of our favorite soup recipes - loaded with sweet summer corn and crisp, salty bacon. This is a crowd-pleasing chowder that is perfect year-round.

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Ingredients

Servings

For the Corn Stock:

  • 4 cups chicken broth
  • 1 1/2 cups milk
  • 1 cup heavy cream

For the Bacon Corn Chowder:

  • 4 cups corn kernels (from 4-5 ears of corn), reserve cobs for stock
  • 1 lb. Yukon gold potatoes 3 medium, peeled and cut into 1/4" thick pieces
  • 1 cup carrot (1 large) cut into 1/4" dice
  • 1 cup celery 3 stalks, finely diced
  • 1 1/2 cups onion (1 large onion), finely diced
  • 4 oz. Bacon (4 slices), chopped
  • 1/4 tsp cayenne pepper or to taste
  • 2 tsp fine sea salt plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 2 Tbsp chives chopped, to garnish
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Instructions

How to Make Corn Stock:

  1. Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a soup pot.
  2. Add 1 1/2 cups milk, 4 cups broth, and 1 cup cream to the pot. Bring mixture to a boil and then reduce heat and simmer uncovered for 20 minutes while you prepare the chowder. Use tongs to remove and discard the cobs before using corn stock in step 3.

How to Make Corn Chowder:

  1. Place a 5 1/2 quart Dutch or soup pot oven over medium-high heat. Add chopped bacon and cook until browned, stirring occasionally. With a slotted spoon, remove bacon bits and set aside. Do not rinse the pot.
  2. Add chopped celery, onion, and carrot into the same pot and cook in the bacon fat, uncovered, stirring occasionally, for 7-8 min or until the onion is soft.
  3. Add sliced potatoes, corn kernels, salt, black pepper, and cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered until the potatoes are tender (approximately 10-15 minutes). Season with more salt and pepper to taste**.
  4. Ladle into bowls and top with reserved bacon and chopped chives to garnish.

Notes

  • *After cutting the corn off the cobs, remove as many of the silk threads as possible to give your Bacon Corn Chowder a creamier, smoother consistency.
  • **Corn naturally has varying degrees of sweetness. If your corn is super sweet, add a little more salt to balance the sweetness.
  • For a Creamier Soup: Blend 1/4 of the soup in a blender until smooth then return it to your Dutch oven and stir it into the rest of your chowder.

Nutrition Information

Show Details
Serving 1cup Calories 325kcal (16%) Carbs 31g Protein 13g (26%) Fat 18g (28%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.02g Cholesterol 50mg (17%) Sodium 1074mg (45%) Potassium 750mg (21%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 3357IU (67%) Vitamin C 17mg (19%) Calcium 110mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 8cups

Amount Per Serving

Calories 325 kcal

% Daily Value*

Serving 1cup
Calories 325kcal 16%
Carbs 31g
Protein 13g 26%
Fat 18g 28%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.02g 1%
Cholesterol 50mg 17%
Sodium 1074mg 45%
Potassium 750mg 16%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 3357IU 67%
Vitamin C 17mg 19%
Calcium 110mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

21 reviews
Excellent

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