Bacon Corn Chowder


Chowder, or Chowda, as we call it in Boston, is such a quintessential New England food. Here, we eat it year round and locals will slurp down a big bowl of yummy clam chowder on a hot August day. I am a lifelong chowder hater. Despite being surrounded by it constantly, I didn’t try my first bite of chowder until I was 28. Something about thick, creamy soup just didn’t do it for me.


That changed when Craig and I took a road trip to Nova Scotia. We experienced some incredible food, including locally smoked salmon and many different varieties of chowder. Clam, Shrimp, Seafood, Corn, and Vegetable to name a few. Littered around the Cabot Trail are wonderful little chowder houses. These tiny restaurants have some of the best chowder you’ll ever taste. After a long day of hiking and driving in the mountains, even I, the notorious chowder hater, was craving that creamy goodness.


I made this chowder for Craig, who constantly begs for it. He’s one of the weirdos that will drink the stuff on a hot summer day. So I decided to give in and try my hand at some traditional corn chowder. I lightened it up a bit with some half and half instead of heavy cream. The key to maximum creaminess it to puree some of the corn and potato mixture with some flour. This creates a thick base for the soup which compliments the smoky flavor of the bacon.


5.0 from 2 reviews
Bacon Corn Chowder
Prep time
Cook time
Total time
Serves: 6-8
  • 1 medium yellow onion, diced
  • 2 stalks of celery, diced
  • 8 oz smoked bacon, diced
  • 1 tbsp extra virgin olive oil
  • 4 cup frozen yellow corn
  • 1lb white or red potatoes, washed and chopped into 1" chunks
  • 3 cups low sodium chicken (or vegetable) broth
  • 1 cup half and half
  • 1 tsp salt
  • 1.5 tsp black pepper
  • 1 tsp paprika
  • 1 tbsp flour
  • 1 tbsp fresh thyme, washed
  • 1 tbsp fresh chives, washed and chopped
  1. In a large soup pot or dutch oven, saute onion, celery, and bacon in olive oil on medium heat for 5-6 minutes, until softened
  2. Add corn, potatoes, stock, salt, pepper, and paprika
  3. Cover and bring to a boil
  4. Reduce heat and simmer on med-low 15-20 minutes, until potatoes are fork tender
  5. In a food processor, puree 1.5 cups of chowder with 1 tbsp of flour
  6. Whisk pureed mixture back into chowder
  7. Add half and half, thyme and chives
  8. Cover and simmer on med-low for another 10 minutes
  9. Serve hot with chives and black pepper


10 Responses to Bacon Corn Chowder

  1. linda February 4, 2013 at 3:54 pm #

    I had this last night at Dara’s house. It was delicious-light and filling.

  2. CCU February 4, 2013 at 7:26 pm #

    I love this delicious looking dinner, I have never tried chowder 😀

    Choc Chip Uru

  3. Angie@Angie's Recipes February 5, 2013 at 2:34 pm #

    I can’t wait to try this. Looks so delicious!

  4. Bree {Skinny Mommy} February 5, 2013 at 3:00 pm #

    Perfect for a snowy day like today!

  5. yummychunklet February 5, 2013 at 9:40 pm #

    Looks delicious!

  6. Liz February 6, 2013 at 1:42 am #

    Oh, what a magnificent soup! I haven’t made corn chowder in years and will have to add it to the menu soon! Your recipe looks perfect.

    PS…I moved my blog to WP so no more updates on GFC :( Thanks for finding me again!!! xo

  7. mjskit February 6, 2013 at 5:08 am #

    This is one of those soups that sticks to your bones and warms you up for hours! Delicious!

  8. Kristina February 6, 2013 at 3:17 pm #

    YUM! This is so pretty Dara! I’ve only had corn chowder once (sorry mom…) and it wasn’t very good, but I LOVE how thick and hearty this looks, will have to give yours a shot, the chunky potatoes look delish

  9. Jenn and Seth February 7, 2013 at 1:48 am #

    this looks wonderful Dara!! and i have most of the ingredients so that means i will be making it soon – yayyyyyyy!

  10. susan May 11, 2013 at 11:54 pm #

    Truly lovely.

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