Bacon Cheddar & Corn Chowder
A hearty chowder- chunks of bacon, potato, and corn in a rich creamy broth.
Hello, friends!
Well, it’s official now. Fall is here.
The calendar says so, as do the trees that are quickly changing before my eyes.
Although we’ve been enjoying summer-like days for weeks now, the temperatures do drop in the evenings. And the forecast is calling for chillier days ahead.
For me, that means only one thing.
It’s SOUP weather!
Can I get a WOOT WOOT!
Yes, if you didn’t know by now I am definitely a soup lover!
But then, what’s not to love?
As far as I’m concerned soup is in the top 5 of my favorite comfort foods.
And as far as favorite soups? Well, I’d have to say this Bacon Cheddar & Corn Chowder is pretty high on the list.
I’ve always loved the rich, creaminess of most chowders, and this one doesn’t disappoint in that department. It also doesn’t disappoint when it comes to flavor!
Bacon, cheddar, veggies…all add to the heartiness of this soup, as well as that delicious flavor.
It’s also SUPER easy to make and is a one-pot meal too!
So let’ get started!
(Affiliate links are provided for your convenience. If you make a purchase we will receive a small commission at no additional cost to you. You can read our full disclosure here.)
As I mentioned this is a one ‘pot’ meal. I use my dutch oven for soups, but you could also use a good saucepan or soup pot too!
To that pot were going to add the most important ingredient (as far as I’m concerned) bacon. 6-8 strips are about right. I also like to chop them up into bite-sized pieces.
** You could also use chunks of ham**
When the bacon is all crisped up I remove it from the pan with a slotted spoon and let it hang out on a paper towel-lined plate. Meanwhile, I want to keep some of that yummy goodness (bacon fat adds a TON of flavor), but not all of it. So I’ll drain off a bit and then add some olive oil to the mix. Then it’s time to saute those veggies. For this soup, I add in onion and potatoes first.
Now I like my chowder a little thick (not too), so once the veggies have sauteed for a bit, I add in a couple of tablespoons of flour. It’s important to add it at this point because that way it will cook off before you add in the broth.
Speaking of broth, once that flour cooks off a bit, I add in the chicken broth, some cumin and thyme, and of course, the corn. Then it’s time to cover and let the chowder simmer. (You can also use vegetable broth)
Last but not least we add in some whole milk (or half and half), cheese (YUM), and that good ole’ bacon again!
This chowder is absolutely the perfect comfort food on those chillier nights.
And be sure to serve it up with a slice of garlic toast or a breadstick because you are going to want something to dip into this rich-creamy chowder.
Here’s the full recipe!
Bacon Cheddar and Corn Chowder
A Hearty chowder with chunks of potato, bacon, and corn in a rich creamy broth.
Ingredients
- 6-8 slices bacon
- 1 small onion diced
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 1 10 oz bag frozen corn
- 2 Tablespoons flour
- 1/4 teaspoon cumin
- 1/2 teaspoon thyme
- 4 cups chicken broth
- 1 cup whole milk or half and half
- 1 1/2 cups cheddar cheese shredded
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt ***more depending on if you used low-sodium broth
Instructions
-
Chop bacon into bite-sized cubes and place in a hot Dutch oven. Fry until crisp on the edges. (May need to do this in two batches) Remove the bacon with a slotted spoon onto a paper towel-lined plate. Drain half the bacon grease. Add in olive oil. Add in the onions and potatoes. Saute for 2 minutes, scraping the bottom of the dutch oven to loosen up all the bits. Add in the garlic and saute for 1 minute more. Sprinkle the flour over the veggies. Let this cook off for another minute. Add in the chicken broth, cumin, thyme, and corn. Cover and let the chowder simmer on low for 10 minutes. When potatoes are tender, pour in the milk or half and half. Add the cheese and the bacon and let simmer on low for another 10 minutes or until cheese is melted and soup has thickened a bit. Serve with more cheese, green onion, or chives.
Recipe Notes
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site
Fall is here, and soup is definitely going to be on our menu! I hope you add it to your weekly rotation too!
Looking for more soup recipes?
SHOP THIS RECIPE
Thank you so much for stopping by!
Sign me up for this soup, Christine, it looks amazing! You’re so right having soup when the weather is cool or slightly chilly really makes it feel like Fall. I’m getting excited just thinking about it. Can’t wait to try this recipe! Hugs, CoCo
Thank you so much, CoCo! It’s definitely been soup weather these past two days! I hope you enjoy this one! It’s become a staple in our fall and winter weekly menu!
So creamy, and comforting bowl of soup, perfect for the season! love all the different flavors incorporated in the soup , and one Pot Meals makes dinner a snap on busy weeknights . Would love to try this soup, thank you for sharing a great recipe !
Goodness too much work! Boil little chunks of potatoes and onions. Fry strips of bacon.
Dump out grease. Pour some of the onion and potato water in frying pan and scrape up the brown stuff. Drain potatoes and onions and put the brown stuff in with them. Break bacon into that. Add a can of evaporated milk, couple cans of corn and a couple cans creamed corn. Some milk if you want more liquid. A chunk of butter, salt and pepper to taste. Heat and serve. Best if you make day before. Yum!
I hope you enjoy your soup, Dianne. It sounds easy and delicious. But I’ll think I’ll stick with my own recipe. Thank you.