Corn Chowder with Bacon
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
5 - 6 people
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Calories
620 kcal
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Course
Main Course, Soup, Dinner
Corn Chowder with Bacon
Description
This Corn Chowder with Bacon starts by cooking diced bacon to render fat and develop its characteristic smokiness, which flavors the soup base. Butter is added along with garlic and onion to soften and build aromatic layers. Flour is used to thicken the chowder before simmering it with corn cobs, potatoes, and thyme submerged in chicken broth and milk. After cooking, the cobs are removed and fresh corn kernels added for brightness and texture.
The inclusion of cream and additional bacon pieces enriches the chowder with a velvety mouthfeel and intensified smoky notes. Fresh shallots add a mild onion sharpness as garnish, contrasting with the creamy broth. The potatoes provide body and a mild sweetness that balances the corn and bacon.
Serve hot as a comforting meal on cooler days, optionally with crusty bread for dipping. The chowder holds together well, making it suitable for leftovers that reheat nicely.
The recipe notes indicate cream can be substituted or omitted based on preference for richness. Leaner bacons or turkey bacon reduce calories without sacrificing the essential smoky element.
Ingredients
Corn (choose one)
- 4 corn ears
- 4 cups / 750g / 1.5 lb corn drained, frozen or canned
Soup:
- 1 tsp butter (or oil)
- 250g / 8 oz Bacon , chopped
- 30g / 2 tbsp butter (use 3 tbsp if bacon is lean)
- 1 garlic minced, clove
- 1 onion diced (or half large onion) (yellow, brown or white, small
- 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 potato cut into 1 cm / 2/5" cubes (about 2 large
- 2 thyme sprigs or 1 tsp dried
- 3/4 cup cream (Note 1)
- 3/4 cup shallot green part finely sliced, or scallions
- salt finely ground, to taste
- black pepper finely ground, to taste
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
- Heavy cream is preferred for richness but can be replaced with lighter dairy or omitted for a leaner chowder.
- Use lean or turkey bacon to lower calorie content while retaining smoky flavor.
- Fresh corn on the cob provides sweetness and texture; canned or frozen corn can also be used.
- Potatoes add body, important for a thick and filling chowder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Serving | 523g | |
| Calories | 620cal | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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