Corn Chowder

When the sweet corn you planted goes nuts and you end up with a CornPocalypse type harvest, it’s easy to decide what soup to put on the menu next: Corn Chowder! Featuring corn, bacon, potatoes and other yums, this soup is sure to satisfy you on a chilly fall day.

Having a lot of sweet corn is a good problem to have. The kind of problem you actually want to have.

Last year we decided to take a chance and plant some sweet corn in our back field. We ended up planting way more than we planned, and it all grew! We loaded the back of our ranger again and again, ate corn, froze corn, canned corn… and then called friends and family to come get however much corn they wanted from what was left in the field.

What an awesome problem to have, right?

Thank goodness I’ve got a good corn chowder recipe as an option to put some of it to use!

The recipe is easy and comes together quickly. If you don’t want to use bacon, you can skip it. You can also substitute chicken or shrimp if you want something different!

If you’d like to watch my video of how to make this corn chowder recipe, check out Homemade Corn Chowder is so easy!

I hope this version of corn chowder is a winning recipe for you and your family! Enjoy.

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Corn Chowder

When the sweet corn you planted goes nuts and you end up with CornPocalypse, it’s easy to decide what soup to put on the menu next: Corn Chowder! Featuring corn, bacon, potatoes and other yums, this soup is sure to satisfy you on a chilly fall day.

Ingredients

• ½ lb. bacon
• 1 onion
• 1 cup celery
• 3-4 medium potatoes
• 2 tsp dried thyme
• Salt and pepper to taste
• 4 cups chicken broth
• 6-8 cups corn fresh, canned or frozen
• 2 cups milk
• 1 cup heavy whipping cream

Instructions

1. Prepare by dicing the vegetables. You can also dice up the bacon before cooking (separately from the vegetables) or you can crumble the bacon after it is fried and cooled.

2. In a cast iron pan, fry the bacon until done. Drain (reserve the bacon grease) and set bacon aside.

3. To large soup pot, add the reserved bacon grease. Add onions and celery, sauté in bacon grease until tender.

4. Add broth, potatoes, thyme, salt, and pepper. Bring to a boil, then simmer until potatoes are done (15-30 min).

5. Add corn. Heat until corn is warm. (If using frozen corn, it can be added right to the soup, it will just take a little longer for it to warm up.)

6. In a separate bowl, combine milk and heavy whipping cream, then add to the soup pot. Heat until warm, stirring often so it doesn't burn.

7. Optional: Remove half of the soup into a separate bowl or pot and blend with an immersion blender, then add back to the original soup pot. This will thicken the soup and give it a heartier texture.

8. Finally, add the reserved bacon to the soup and stir. Serve and enjoy!