Bacon Corn Chowder is a hearty corn soup recipe made with fresh or frozen corn, smoky bacon, herbs and potatoes.
Course main, Main Course, Soup
Cuisine American
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Calories 548kcal
Author Tristin Rieken
Ingredients
1poundbacon
2cupscorn kernelsfrom roughly 4-6 ears of corn
4cupschicken stock
2cupswater
2tablespoonsunsalted butter
1mediumonionchopped
¼teaspoondried thymeor about 1 tablespoon fresh
2mediumscallionssliced whites and greens separated
4clovesgarlicdiced
4tablespoonsflour
2stalkscelerychopped
2mediumyukon gold potatoesor russet, peeled and cubed
1cupwhole milkor cream
salt and Pepperto taste
Instructions
Prepare corn cobs. Stand corn on end in a large bowl and cut kernels from corn cobs. Scrape cobs with the back of a knife to remove the sweet inner pieces and add this and any juice to the bowl of kernels.
Bring chicken stock and water to a boil in a large stockpot. Add corn cobs and reduce to simmer. Simmer for at least 10 minutes. Simmering longer will give more corn flavor to the corn stock. Strain corn cobs from stock and add additional water to bring liquid back to 6 cups total as some might have boiled down and reduced based on how long the corn stock was simmering.
4 cups chicken stock, 2 cups water
While bacon is still cold chop into roughly ½ wide slices. Brown bacon over medium heat in a large stockpot. When bacon is crispy and most of the fat has rendered drain bacon bits and remove all but 3 tablespoons grease.
1 pound bacon
Add butter, onion, thyme and scallion whites and ¼ teaspoon salt to the bacon grease in the pot and sauté until softened, about 5 minutes. Stir in celery and garlic then sprinkle in flour. Continue cooking until flour is lightly browned, about 3 more minutes.
Increase heat to medium high and slowly add strained stocked, scraping up any flavorful bits off the bottom while it deglazes. Bring to a boil.
Add the fresh corn and potatoes and reduce heat to medium low to simmer until potatoes are tender, about 12 minutes.
2 cups corn kernels, 2 medium yukon gold potatoes
Once potatoes are tender and cooked through finish chowder with milk and ½ of the bacon bits, reserving the rest for garnish. Season to taste with salt and pepper.
1 cup whole milk, salt and Pepper
Serve bacon corn chowder topped with scallion greens, remaining bacon bits and fresh thyme, if desired.