Corn Chowder Gets It’s Flavor From Bacon


What a tasty, creamy corn chowder that will warm you up on a frosty evening.  Add in a nice salad and warm bread and you are done!

Corn seems to get a bad rap when it comes to nutrition.  Apparently it goes in one ear and out the other, (if you know what I mean), leaving little or no nutrients behind.  However, I LOVE corn and have to include it in many of my recipes.  Well, this corn chowder is outstanding and the last time I made it I was still eating things like bacon.  So, I’m going to give you the full out recipe and just mention that I would have to use “veggie” bacon when making it today.  Either way, this is a yummy, warm treat on a cool afternoon or evening.  Just add a salad or sandwich and you have a tasty meal!

Ingredients List:

  • 4 oz. bacon or “veggie” bacon
  • 2 Tbsp. olive oil
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 2 Tbsp. flour
  • 2 cups chicken stock or “veggie” chicken broth
  • 2 cups milk or almond or soy milk
  • 2 large potatoes
  • 4 cups frozen corn kernels
  • 2 – 3 Tbsp. sugar
  • 1 cup half and half or 1 can cream corn
  • Salt & pepper
  • 1 large red pepper or green pepper will do
  • 3 scallions
  • 1 Tbsp. fresh cilantro

Remember, the photos may show green pepper because my husband is allergic to red pepper, but make the soup to satisfy your family’s needs and tastes!


1. Start by preparing all the ingredients.  Slice the bacon into 1 inch pieces, chop up the onions and celery, peel and dice the potatoes.  Also, you can thaw the corn if using frozen, dice up the pepper, trim and chop the scallions and the cilantro.  OK, we’re ready to go!chowder2

2. Cook the bacon in a large soup pot for about 5 minutes over medium heat until just about crispy.  Turn down the heat to low and add the oil, onions and celery. Cook stirring occasionally for 10 minutes.


3. Sprinkle in the flour and continue stirring for another three minutes.


4. Add the chicken stock, milk and potatoes.  Bring to a simmer over medium heat, and then reduce the heat to low and cook until the potatoes are tender, about 10 – 12 minutes.


5. Stir in the corn and sugar.  Then, remove 2 cups of the soup mixture and puree in your blender or food processor. Then, add back into the soup.


6. Add half and half and salt and pepper to taste.


7. Bring the soup to a simmer over medium heat and add the pepper and scallions and cook for another 5 minutes.


8. The last step is to garnish with the fresh cilantro.

OK, let’s see, good bread, side salad and a drink…the perfect cool weather meal.  Enjoy!


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