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.
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.
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 Facts
Best Soup Recipes: Bacon Corn Chowder Recipe
Serving Size
1 cup
Amount per Serving
Calories
325
% Daily Value*
Fat
18
g
28
%
Saturated Fat
9
g
56
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
50
mg
17
%
Sodium
1074
mg
47
%
Potassium
750
mg
21
%
Carbohydrates
31
g
10
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
13
g
26
%
Vitamin A
3357
IU
67
%
Vitamin C
17
mg
21
%
Calcium
110
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
