Corn Chowder With Bacon

Does soup get any better than Corn Chowder with Bacon? You can use frozen kernels or cut them off the cob in season.

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What Makes This Recipe Special?

• You can make this any time of the year. Fresh corn is great but frozen corn works well too!
• You can make this dairy-free since the potatoes thicken it.
• Makes a great starter course but is hearty enough to be a meal.

Ingredients and Substitutions

• Using frozen makes this chowder a cinch! But cutting it fresh from the cob in season is a treat as well.
• Russet potatoes are starchier and preferred, but any potato will work.
• You can substitute yellow zucchini, summer squash or celery for the fennel if desired.

This is a hearty soup, and it makes about 8 cups. You could get 6 hearty main course servings or 8-10 appetizer-size servings.

These Bread Machine Dinner Rolls are soft and fluffy and just the thing to serve on the side!

Related Recipes

Corn Chowder with Bacon

Creamy corn chowder but dairy free.

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote

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Course: Main Dish

Cuisine: American

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Servings: 6 servings

Ingredients

• ▢ 6 slices bacon
• ▢ 6 cups frozen corn or fresh cut off cob
• ▢ 1 ½ cups fresh fennel bulb
• ▢ ½ cup sweet onion like Vidalia
• ▢ 1 cup russet potatoes peeled and cut into ½" cubes
• ▢ 3 cups chicken broth more may be required to thin soup as required
• ▢ ¼ teaspoon cayenne pepper
• ▢ 1 Tbsps fresh chives chopped
• ▢ 1 teaspoon salt

Instructions

• Cook bacon in skillet over medium high heat until crisp. Remove from pan and transfer to paper towel to drain. When cool, rough chop.
• Leave drippings in the pan and add onion, fennel, and potatoes and saute 5 minutes. Add 3 cups broth and simmer about 20 minutes, adding corn during last 10 minutes.
• Transfer 3 cups of soup to a blender and blend til smooth. Return pureé to the pot. If soups it too thick add additional broth to desired thickness. Add cayenne and salt and heat through.
• Ladle into bowls and top with bacon and chives.

Nutrition

Calories: 208kcal | Carbohydrates: 46g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 841mg | Potassium: 789mg | Fiber: 6g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 25mg | Calcium: 30mg | Iron: 2mg

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