Corn Chowder with Bacon


6 slices of bacon
2 tbs unsalted butter
3/4 cup onion, chopped
3/4 cup celery, chopped
4 cups chicken stock
2 cups potatoes, diced
6 cups of fresh or frozen corn (1 and 1/2 lbs)
1 cup heavy cream
kosher salt and fresh cracked black pepper to taste
This chowder is rich and creamy and is a wonderful way to prepare fresh or frozen corn.
  • Fry bacon until crisp and remove from pan.
  • Add butter to pan and melt with bacon drippings.
  • Add onion and celery and cook until the vegetables are tender.
  • Pour stock into a large sauce pan or stock pot and add the potatoes.
  • Bring to a boil and reduce heat. Cook until fork tender.
  • Puree 4 cups of the corn in a blender, adding a small amount of the hot stock while blending.
  • Add the pureed corn, whole corn, vegetables and cream to the soup pot.
  • Season with salt and pepper and heat through. Do not boil.
  • Just before serving, crumble cooked bacon into the soup.




15 min


15 min


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