Bacon Corn Chowder
Recipe type: Soup
Total time: 
Serves: 12 cups
A soul-warming, hearty, healthy soup perfect for blustery winter days.
  • 8 strips of bacon, chopped
  • 2 Tbsp butter
  • 1 large onion, diced
  • 1 cup diced celery
  • ½ cup diced mushrooms (optional)
  • ¼ cup all-purpose flour
  • 1 tsp dried thyme, or 1 Tbsp chopped fresh thyme
  • ¼ tsp cayenne pepper
  • ¼ tsp turmeric
  • 6 cups chicken broth
  • 1 lb russet potatoes, cleaned and diced (skin-on or peeled)
  • 4-5 cups cups fresh or frozen corn kernels
  • 1 tsp granulated sugar
  • 1 cup heavy cream (can sub 2% milk)
  • 1 cup grated cheddar cheese
  • 2 Tbsp cream cheese
  • Optional: Minced fresh chives for garnish
  1. In large soup pan, sauté chopped bacon over medium heat until crisp. Meanwhile, chop onion and celery. Drain all but 2 Tbsp of the bacon grease and remove bacon to paper towel-lined plate. Add butter to remaining bacon grease and sauté onion, celery and mushrooms in this for 5-7 minutes, until softened. Meanwhile, clean and chop potatoes.
  2. When onions are softened and translucent, stir in flour, thyme, cayenne pepper and turmeric. Let cook for about 1 minute, then add chicken broth, potatoes, corn and sugar. Bring to a simmer and cook for 10-12 minutes, until potatoes are tender when stabbed with a fork. Stir in cream, cheeses, and reserved bacon. Bring to a gentle simmer, stirring until cheeses are melted. Add salt and pepper if needed to taste, and serve hot.
Let leftovers cool to room temperature before refrigerating for up to a week, or freeze leftovers for longer storage. Reheat gently to avoid curdling cream.
Recipe by Hidden Ponies at