Recipe of the Month: Corn Chowder With Bacon


  • corn chowder8 slices bacon
  • 2 Tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 1/4 cup all-purpose flour
  • 2 cloves garlic, minced (17713000)
  • 5 cups water (chicken or vegetable broth can be substituted)
  • 8 ears yellow sweet corn or 4-5 cans of sweet corn 
  • 1 lb. gold or baby red potatoes
  • 1/4 tsp dried thyme
  • 1/4 tsp paprika
  • Salt and pepper-amount is on taste preference
  • 1 cup half and half or heavy cream
  • ½ cup of chives (optional)
  • Shredded cheddar cheese for garnish (optional)


  1. In a bowl, slice corn kernels off the cob. Take each ear of corn and hold it over a bowl allowing excess pulp and juice to remain in the bowl. If you use canned corn empty about half of the juices to the desired consistency.
  2. Cook bacon about 5-8 minutes or until crispy. Remove from pan and place onto a plate layered with paper towels to soak the excess grease/fat.
  3. In the same skillet the bacon was cooked, leave some excess grease/fat, and add the butter and melt over medium heat.
  4. Dice onions and add to the skillet. Cook about 5 minutes or until soft. Then add garlic and flour and cook about 1 minute, stirring often.
  5. While whisking, pour in water and increase to medium-high heat. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and bring to a low boil, then reduce to a medium-low heat and simmer.
  6. Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
  7. Add half of the soup mixture to a blender and blend until smooth. Alternatively, remove about 3 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot.
  8. Add in half and half, reserved corn juice, half of the chives (optional). Stir in and heat thoroughly.
  9. Garnish with chives, cooked bacon pieces and shredded cheese. Serve with bread or biscuits if desired. 


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