Bacon Corn Chowder
Adding smoky bacon to my favorite summer corn soup resulted in this wonderful Bacon Corn Chowder. Perfect for those nights when a heavy meal is just too much.
We always have bacon in the freezer. It comes out on the weekend when Bill makes a proper hot breakfast. The salty, smokiness of bacon also enhances so many recipes.
Bacon Corn Chowder
Just what is a chowder? Although a chowder usually is seafood-based, with onions and potatoes, this term can also refer to a soup or stew made in the “style” of chowder. Since clams and most seafood won’t fly around here, a corn chowder filled with potatoes, bacon, and chicken is a delicious alternative. Especially when it’s the peak of corn season and fresh corn on the cob is readily available.
When to Make Corn Chowder
With Indiana sweet corn at its prime, I dug through my files for this Bacon Corn Chowder recipe. This summer soup was a marvelous change of pace from our traditional grilled entrees. Every August, I make numerous trips to our nearby produce stand when the locally grown “gourmet” sweet corn makes its appearance. Bi-colored, tender and oh, so sweet, we eat it off the cob, in salads, and in this summer chowder.
Usually loaded with cilantro and a squeeze of lime, this time, I added sprigs of fresh thyme to the broth and garnished with parsley. But don’t forget the bacon!! Both in the soup and as a topper, it’s an integral flavor component of this corn chowder.
More Favorite Bacon Recipes
- Bacon Wrapped Scallops
- Green Bean Bundles
- Brie BLT
- Broccoli Salad with Bacon
- Spinach Salad with Bacon
- Candied Bacon
- Bacon Wrapped Beef Tenderloin
- More Terrific Soup Recipes
You May Need:
- 3 slices bacon, chopped (may want to use an extra slice or two to garnish)
- 1 onion, chopped (white or yellow)
- 3 tablespoons flour
- 1 pound potatoes, peeled and chopped (waxy potatoes like Yukon Gold work best)
- 3-4 sprigs of fresh thyme
- 6 cups chicken broth
- 4 cups shredded chicken (for a shortcut use a rotisserie chicken)
- 4 cups corn, cut from the cob or (frozen may be substituted)
- 1/2 cup heavy cream
- Grape tomatoes, sliced
- I avocado, pitted, peeled and chopped
- 2 limes, cut into wedges, optional
- Fresh parsley, chopped
- Freshly ground black pepper
- Salt to taste if needed (depends on saltiness of your chicken broth)
- Saute the bacon until it's nearly crisp. Remove any you'd like to reserve for garnish. Add onion and cook until soft, about 3 minutes. Add the flour and stir to cook off the raw taste without browning, about a minute or two.
- Add potatoes, thyme, and chicken broth. Bring to a boil. Reduce heat and simmer until potatoes are just tender, about 5 minutes. Add the chicken and corn cook till hot. Reduce heat to low and add cream to taste. Bring to a simmer, then remove from heat. Serve garnished with tomatoes, avocado, reserved bacon, a squirt or two of lime juice if desired, a dusting of chopped parsley, salt, and pepper to taste.
Amount Per Serving: Calories: 509Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 101mgSodium: 1203mgCarbohydrates: 49gFiber: 7gSugar: 8gProtein: 33g
More Summer Soups from Blogs I Love:
- Summer Minestrone from Simply Recipes
- Cantaloupe Gazpacho from Teaspoon of Spice
- Tomato and Watermelon Gazpacho from Love & Olive Oil
- Strawberry Champagne Soup from The Cookie Rookie
- Watermelon Gazpacho
- Classic Gazpacho
- More Soup Recipes