Prep Time
15 Mins
Cook Time
30 Mins
8 Servings

This rich corn chowder recipe gets bold flavor from bacon. It's loaded with veggies, making it a hearty option for a quick weeknight supper.

How to Make It

Step 1

In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat.

Step 2

Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper. Stir to combine.

Step 3

Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.

Step 4

Slowly pour in broth, stirring constantly until smooth. Add bay leaf; bring to a boil. Reduce heat; simmer until potatoes are tender, 25 minutes.

Step 5

Remove bay leaf and stir in half-and-half. Cook until warmed through.

Ratings & Reviews

Great Chowder

November 20, 2017
I made this tonight, perfect for a snowy night.  I looked through many recipes before coming across this one; very nice to see a scratch recipe rather than one that calls for creamed corn from a can.   A very tasty chowder, and did not require much salt with the bacon in the recipe.  I will definitely make this again and may add some diced jalapeno or habanero pepper next time for a spicy twist.

chowder my way

December 07, 2018
i put this together from ingredients i have on hand: russet potatoes (unpeeled), lots of chopped bacon, frozen corn, fresh chopped jalapenos, shredded cheddar slash gruyere, onions, celery, cream, chicken stock, roasted garlic, smoked sweet paprika, fresh-cracked black pepper, Maldon sea salt to finish.  your recipe comes close-ish but isn't nearly as interesting.

willinn8998's Review

April 23, 2010
We liked this, but thought the onion and celery flavors were a little overpowering. Could be that I just used a large onion and had long celery stalks, but I would cut back next time. Also, used a potato masher to mash up some of the potatoes after it finished cooking and liked the thicker consistency that resulted.

csinate's Review

April 11, 2009
It was great and I'll certainly make it again & again. I ate it as an everyday meal but would work for special occasions. I used a green pepper instead of red as the red ones here in the islands is over $5.00 each vs. $2.00 for the green. Didn't alter the taste - in my opinion. Italian bread went well with the meal.

Triciajo's Review

January 14, 2012

Holley's Review

December 10, 2009

NanaSallyB's Review

January 16, 2012

JulieH122761's Review

February 25, 2010
Loved it! Quick, easy, tasty and plenty of leftovers for tomorrow's lunch. My super picky hubby is even happy. Served as a side with Kabobs.

pupchao's Review

June 02, 2010

Peggspark's Review

September 30, 2012
This was delicious and was a great way to use up the last of the season sweet corn!