Creamy Bacon Corn Chowder

Bacon Potato Corn Chowder.jpg

 Creamy corn chowder with potatoes and bacon … what could be more satisfying comfort food? Using corn cut off the cob, along with some bacon drippings and cream, make this soup base extra rich and satisfying.


  • 4 ears of corn

  • 8 oz bacon, roughly chopped and fried crispy

  • 2 Tbsp butter

  • 1 clove garlic, minced

  • 1 sweet onion, diced

  • 5 Tbsp all-purpose flour

  • 2 cups low sodium chicken broth

  • 3 cups milk (whole milk or 2%)

  • 1 cup heavy cream

  • 1 cup half and half

  • 2 large potatoes, cut into 1” cubes

  • 1 bay leaf

  • 2 sprigs of fresh thyme (or 1 tsp dried thyme)

  • 3 green onions , sliced for garnish

  • Himalayan sea salt

  • Black pepper ground



  1. Cut the corn off the cob (reserving the cobs and cut into large chunks for use in the base … will be discarded later)

  2. Roughly chop 8oz bacon and fry in a Dutch oven until crispy

  3. Remove bacon and place on a paper towel to drain off excess fat. Leaving the remaining fat in the Dutch oven.

  4. Add diced onion and cook until translucent

  5. Add garlic and saute for another minute or two (garlic burns easily and becomes bitter, so don’t leave unattended)

  6. Add 5 Tbsp all-purpose flour to Dutch oven over medium-high heat and cook for 2 minutes, stirring

  7. Add 2 Tbsp butter and stir until melted

  8. Add chicken broth, milk, potatoes, thyme, bay leaf and chunks of reserved cobs and stir

  9. Put a lid on the Dutch oven and simmer for about 30 minutes on medium heat. Making sure that the potatoes are completely cooked.

  10. Remove lid and take out cobs and discard

  11. Stir in heavy cream, half and half, and 3/4 of the chopped bacon

  12. Simmer for a few minutes more to bring the whole pot to serving temperature

  13. Add salt and pepper to taste

  14. Serve in individual bowls and top with remaining bacon and sliced green onions

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