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Bacon Corn Chowder

A delicious summer chowder adapted from Sunset Magazine



  1. 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.
  2. 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.