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, and the trees are changing color before my eyes!
Although we’ve been enjoying summer-like days for weeks now, the temperature is dropping, and it feels like fall outdoors!
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?
Soup is one of my top favorite 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! It also doesn’t disappoint on 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!
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I use my Dutch oven for soups, but you can also use a heavy-duty saucepan or soup pot too!
This chowder is absolutely the perfect comfort food on those chillier nights.
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 on our menu! I hope you add it to your weekly rotation too!
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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.