Bacon Corn Chowder
Recipe GLPR72dd18d9063c81
A hearty, creamy chowder packed with sweet corn, tender potatoes, crispy bacon, and topped with melted cheddar cheese. Fresh corn kernels are lightly roasted to deepen their flavor, then combined with aromatic vegetables, Old Bay seasoning, and a rich milk and stock base. This comforting soup is perfect for lunch or dinner and serves eight generously.
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Ingredients
8 slices bacon, diced (about 1/2 pound)
5 ears fresh corn, shucked (or substitute 2 15-ounce cans whole kernel corn, or 1 can whole-kernel and 1 can creamed corn combined)
1 small white onion, diced
3 cloves garlic, minced
1.5 pounds potatoes, diced into 1/4-inch cubes (Yukon gold recommended)
3 tablespoons all-purpose flour
3 cups chicken stock
2 cups milk
1 (4-ounce) can chopped green chiles
1 cup grated cheddar cheese, plus extra for garnish
1 tablespoon Old Bay seasoning
1/2 teaspoon dried thyme
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly cracked black pepper, plus more to taste
1/4 teaspoon cayenne pepper, plus more to taste
Optional garnishes: sliced green onions, sour cream, additional shredded cheddar cheese
Directions
Heat a large stock pot over high heat. Add the fresh corn kernels (if using fresh corn, cut them from the cob first) and allow them to dry-roast without stirring for 6–8 minutes until the edges begin to brown and develop a caramelized color. Stir occasionally to ensure even toasting. Transfer the roasted corn to a clean plate and set aside.
In the same stock pot, add the diced bacon and cook over medium-high heat, stirring frequently, until the bacon is crisp and golden—about 5–7 minutes. Use a slotted spoon to remove the bacon and transfer it to a paper-towel-lined plate. Leave 1 tablespoon of bacon grease in the pot and carefully discard the remaining fat.
Add the diced onion to the bacon-flavored pot and sauté over medium heat for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant. Add the flour and stir well to coat the vegetables. Continue cooking for 1 minute, stirring occasionally, until the flour is lightly toasted.
Gradually pour in the chicken stock and milk while stirring to avoid lumps. Add the diced potatoes, green chiles, Old Bay seasoning, and dried thyme. Stir until everything is well combined.
Bring the mixture to a gentle simmer over medium heat—do not let it boil. Once simmering, reduce the heat to medium-low and cook for approximately 15 minutes, stirring occasionally, until the potatoes are fully tender when pierced with a fork.
Stir in the roasted corn, cheddar cheese, and most of the cooked bacon pieces (reserving a small amount for garnish if desired). Mix well until the cheese is melted and combined.
Taste the chowder and adjust the seasoning as needed. Add additional salt, black pepper, and cayenne pepper to your preference. The chowder should be creamy and flavorful.
Ladle the chowder into bowls and serve hot. Top with optional garnishes such as reserved bacon bits, additional shredded cheddar cheese, sliced green onions, or a dollop of sour cream if desired.
