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Bacon Corn Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 0 About 6-8 servings 1x


This Bacon Corn Chowder is full of delicious, comforting flavors that can be made with fresh or canned corn.


  • 5 ears of fresh corn, shucked (*or you can substitute 2 15-ounce cans of whole kernel corn, OR a combination of 1 can each of whole-kernel and creamed corn)
  • 8 slices (about 1/2 pound) bacon, diced
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 2 cups milk
  • 1.5 pounds potatoes, diced into 1/4-inch cubes (I used Yukon gold)
  • 1 (4-ounce) can chopped green chiles
  • 1 tablespoon Old Bay seasoning (add more/less to taste)
  • 1/2 teaspoon dried thyme
  • 1 cup grated cheddar cheese
  • 1 teaspoon salt (add more/less to taste)
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/4 teaspoon cayenne pepper
  • optional garnish: extra shredded cheddar cheese, thinly-sliced green onions, reserved bacon bits, sour cream


  1. Heat a large stock pot over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
  2. In the same stock pot, fry the bacon pieces over medium-high heat until crisp. Remove from the pan using a slotted spoon and set aside. Reserve 1 tablespoon bacon grease in the pan, and discard the rest.
  3. Add the onion and saute for 5 minutes, or until tender. Add the garlic and cook for an additional 1 minute, or until fragrant. Stir in the flour until combined, then cook for an additional 1 minute, stirring occasionally.
  4. Add in the chicken stock, milk, potatoes, green chiles, Old Bay, and thyme, and stir to combine. Continue heating until the mixture reaches a simmer but not a boil. Reduce heat to medium and let simmer for 15 minutes, or until the potatoes are tender. Add in the corn, cheese and most of the bacon bits, reserving a few to save as a garnish if desired. Stir to combine.
  5. Taste test the broth, then season with salt, pepper and cayenne to taste. (I recommended the amounts that I used, but your seasoning preferences may vary.)
  6. Serve warm, with additional garnishes if desired.