Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Corn Chowder with Bacon Recipe
Creamy, hearty Corn Chowder with BACON!! My two little easy ideas that take this up a notch is to make use of the bacon drippings to make the soup base, and toss the used corn cobs into the broth to infuse it with further corn flavour. This soup is assured to heat your soul and get your style buds dancing!
Corn Chowder
I’m a sucker for creamy soups in any kind. In truth, I’m but to return throughout a creamy soup I don’t love. Hmmmm…..that assertion sounds considerably awfully acquainted.
I’ve written that right here earlier than. Oh, that’s proper. I say the identical factor about cheese. Umm… and potatoes.
This web site can be a really completely different place certainly if I additionally mentioned the identical factor about salads. 😈
There are corn chowders, then there are corn chowders. A few years in the past, I shared a fast ‘n simple Corn Chowder utilizing leftover Christmas ham and frozen corn. This one is a teeny step up from that when it comes to effort, and it’s completely value it as a result of it’s further corny and loaded with further flavour.
Right here’s my tip: Use recent corn and use the corn cobs to make a easy extra-corny broth. OH – and cook dinner the bacon first and use the bacon drippings to make the soup base (i.e. sautéing onion and garlic then making a roux that thickens the soup).
This technique of infusing the soup broth with the corn cobs (additionally used on this Chilly Corn Soup) is a tip I picked up from Kenji at Severe Eats, The Greatest Corn Chowder Recipe. Kenji says this, Kenji says that, Kenji’s tip for this, Kenji’s examined that… his title will get thrown round fairly a bit within the RecipeTin household. Whereas I’m fairly certain none of us has really made any of his recipes precisely as written, we discover his food-science method to creating the “better of the perfect” (like crunchy fried Chinese language chicken that stays crunchy) or why it’s unimaginable to do this-or-that in a house kitchen (like really charring noodles the South East Asian means) fascinating studying, and are typically in a position to decide up ideas that we are able to really use in our regular each day cooking.
Infusing the broth with the corn cobs is one such method. 🙂
So… that bay leaf you see me plop into the soup is definitely….. errr ….properly, it’s a kaffir lime leaf. I fished it out as quickly as I ended recording!!!
These are usually not deal breakers although. Dried vs recent thyme sprigs is nearly aesthetics, and the bay leaf does add a refined trace of additional flavour however it’s not the tip of the world for those who don’t have it.
Simply don’t substitute with kaffir lime leaf!!! – Johnsat x
Watch make it
Ingredients
- 4 ears of corn
- 4 cups / 750g / 1.5 lb frozen or canned corn , drained
- 1 tsp butter (or oil)
- 250g / 8 oz bacon , chopped
- 30g / 2 tbsp butter (use 3 tbsp if bacon is lean)
- 1 garlic clove , minced
- 1 small onion , diced (or half large onion) (yellow, brown or white)
- 5 tbsp flour
- 2 cups chicken broth , low sodium
- 3 cups milk (I use low fat but full fat will work too)
- 600g / 1.2 lb potatoes , cut into 1 cm / 2/5″ cubes (about 2 large)
- 2 sprigs of thyme OR 1 tsp dried thyme
- 3/4 cup cream (Note 1)
- 3/4 cup shallots / scallions , green part finely sliced
- Salt and finely ground pepper to taste
Instructions
- Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
- Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
- Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 – 3 minutes until onion is translucent.
- Add flour and mix it in. Cook, stirring, for 1 minute.
- Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it’s simmering energetically but not bubbling like crazy or super gently).
- Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
- Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.
Notes
1. I use heavy / thickened cream. Feel free to use half and half, pouring or even light cream. Butter is also a great option if you don’t have cream – just a small knob to add richness. Or omit it for a healthier version – it’s still beautifully creamy and thick.
2. Nutrition per serving, assuming 6 servings. 175 calories of the 620 calories is attributable to the bacon (streaky bacon). Use lean or turkey bacon to cut down on calories!
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