Does soup get any better than Corn Chowder with Bacon? You can use frozen kernels or cut them off the cob in season.
Frozen corn is one vegetable that really retains its flavour and texture well even frozen. Using frozen makes this chowder a cinch! But cutting it fresh from the cob in season is a treat as well.
One of the nice things about this soup is that you can have a creamy soup without dairy if you want. The puréed potato and corn make a creamy base. You can add milk to thin it if you like. Or use more chicken stock if you want to keep in dairy free.
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.
Chef’s Tips for Corn Chowder With Bacon
- Fresh or frozen corn works well in this recipe.
- You can substitute yellow zucchini or summer squash for the fennel if desired.
- 3 cups of broth makes for a very thick chowder. If you want it to be thinner then you can add about a cup more chicken broth or even milk/cream to thin it.
- This soup reheats well.
These Bread Machine Dinner Rolls are soft and fluffy and just the thing to serve on the side!
- 6 slices bacon
- 6 cups frozen corn or fresh cut off cob
- 1 1/2 cups fresh fennel bulb
- 1/2 cup sweet onion like Vidalia
- 1 cup russet potatoes peeled and cut into 1/2″ cubes
- 3 cups chicken broth more may be required to thin soup as required
- 1/4 tsp cayenne pepper
- 1 Tbsps fresh chives chopped
- 1 tsp salt
- 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.