Warm up with a hearty bowl of this Bacon Corn Chowder using fresh corn on the cob when it's available or frozen corn to get this delicious meal on the table FAST year round! corn chowder recipe | best corn chowder soup with potato and bacon
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Bacon Corn Chowder

Warm up with a hearty bowl of this Bacon Corn Chowder using fresh corn on the cob when it's available or frozen corn to get this delicious meal on the table FAST year round! 
Course main, Main Course, Soup
Cuisine American
Keyword bacon, chowder, corn, corn on cob, eating seasonally, fall, no food waste, soup, stew, summer
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 548kcal
Author Tristin Rieken

Ingredients

  • 1 pound bacon
  • 4 - 6 ears corn on the cob
  • 4 cups chicken stock
  • 2 cups water
  • 2 T butter
  • 1 medium onion chopped
  • ¼ teaspoon dried thyme or about 1 tablespoon fresh
  • 2 medium scallions sliced whites and greens separated
  • 4 cloves garlic diced
  • 4 T flour
  • 2 stalks celery chopped
  • 2 medium yukon gold potatoes or russet, peeled and cubed
  • 1 cup whole milk or cream
  • salt and Pepper to taste
  • 1 small leek rinsed and sliced

Instructions

  • While bacon is still cold chop into roughly ½ wide slices.
  • Bring chicken stock to a simmer with 2 cups of water in a large stockpot.
  • Meanwhile, stand corn on end in a large bowl and cut kernels from corn cobs. The 4 ears should yield about 1/2 cup kernels each for 2 cups total.. Scrape cobs with the back of a knife to remove the sweet inner pieces and add this and any juice to the bowl. Then place cobs in simmering stock mixture.
  • In a large pot brown bacon over medium heat. When crispy and most of the fat has rendered place bacon bits to the side and remove all but 3 tablespoons grease. Add butter, onion, thyme, leeks and scallion whites and ¼ teaspoon salt. Sauté until softened, about 5 minutes. Add the celery and garlic and sprinkle the flour over cooking until flour is lightly browned, about 3 minutes.
  • Meanwhile, strain corn cobs from stock into a large measuring bowl and add water to bring back to 6 cups total as some may have boiled down and reduced.
  • Increase heat to medium high and slowly add strained stocked, scraping up any flavorful bits off the bottom while it deglazes. After all broth is added and the mixture comes to a boil add the fresh corn and potatoes and simmer over medium low until potatoes are tender, about 12 minutes.
  • Reduce heat to medium, add milk and ½ of the bacon bits, reserving the rest for topping the bowls. Season to taste with salt and pepper and serve topped with scallion greens, remaining bacon bits and and garnished with fresh thyme, if desired.

Notes

will keep refrigerated for up to 4 days or frozen up to 3 months

Nutrition

Calories: 548kcal | Carbohydrates: 33g | Protein: 19g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 812mg | Potassium: 850mg | Fiber: 3g | Sugar: 9g | Vitamin A: 435IU | Vitamin C: 14.2mg | Calcium: 91mg | Iron: 3.2mg