Corn Chowder with Bacon

Name: Corn Chowder with Bacon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 - 6 people
Ingredients: 4 ears of corn; 4 cups / 750g / 1.5 lb frozen or canned corn; 1 tsp butter; 250g / 8 oz Bacon; 30g / 2 tbsp butter; 1 garlic clove; 1 small onion; 5 tbsp flour; 2 cups chicken broth; 3 cups milk; 600g / 1.2 lb potatoes; 2 sprigs of thyme OR 1 tsp dried thyme; 3/4 cup cream; 3/4 cup shallots / scallions; Salt and finely ground pepper to taste

User Reviews

5.0

204 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
5 - 6 people
Calories
620 kcal
Course
Main Course, Soup, Dinner

Corn Chowder with Bacon

Kai Walton

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Make your next Corn Chowder extra tasty by using the bacon drippings to make the soup base and after cutting the kernels off, throw the corn cobs into the broth to infuse it with extra corn flavour! The potato is cooked until very soft, so the edges are starting to breakdown and this helps thicken the soup. Recipe VIDEO below.

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Ingredients

Servings

Corn (choose one)

4 ears of corn
4 cups / 750g / 1.5 lb frozen or canned corn , drained

Soup:

1 tsp butter (or oil)
250g / 8 oz Bacon , chopped
30g / 2 tbsp butter (use 3 tbsp if bacon is lean)
1 garlic clove , minced
1 small onion , diced (or half large onion) (yellow, brown or white)
5 tbsp flour
2 cups chicken broth , low sodium
3 cups milk (I use low fat but full fat will work too)
600g / 1.2 lb potatoes , cut into 1 cm / 2/5" cubes (about 2 large)
2 sprigs of thyme OR 1 tsp dried thyme
3/4 cup cream (Note 1)
3/4 cup shallots / scallions , green part finely sliced
Salt and finely ground pepper to taste

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Instructions

Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
Add flour and mix it in. Cook, stirring, for 1 minute.
Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently).
Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.

Notes

I use heavy / thickened cream. Feel free to use half and half, pouring or even light cream. Butter is also a great option if you don't have cream - just a small knob to add richness. Or omit it for a healthier version - it's still beautifully creamy and thick.
Nutrition per serving, assuming 6 servings. 175 calories of the 620 calories is attributable to the bacon (streaky bacon). Use lean or turkey bacon to cut down on calories!