5.0 from 21 votes
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 cups
Calories: 325 kcal
Course:
Soup
Cuisine:
American
Ingredients
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
Instructions
How to Make Corn Stock:
- Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a soup pot.
- 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.
Cup of Yum
How to Make Corn Chowder:
- 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.
- 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.
- 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**.
- 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
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
% 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.