Corn & Bacon Chowder

Corn & Bacon Chowder

5 Reviews
From the EatingWell Kitchen

Comforting and wholesome, corn chowder served with a green salad makes a satisfying light supper. Stir in some cooked diced or shredded chicken if you crave more protein.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 slices bacon, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 14-ounce can reduced-sodium chicken broth
  • 1/2 cup low-fat milk
  • 1 cup fresh or frozen corn kernels
  • 1 cup frozen diced hash brown potatoes
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon lemon juice, or rice vinegar


  • Active

  • Ready In

  1. Heat a medium saucepan over medium heat. Add bacon, and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
  2. Add oil, onion, garlic, thyme, salt and pepper to the pot and stir to combine. Cover and cook, stirring occasionally, until the onion begins to brown and soften, about 3 minutes. Sprinkle flour over the onion mixture and stir to coat. Add broth and milk and bring to a simmer, whisking constantly. Add corn and potatoes, increase heat to medium-high and return to a simmer. Reduce heat to maintain a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes.
  3. Transfer 1 cup of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids; see Tip.) Return the pureed soup to the saucepan along with chives, lemon juice (or vinegar) and the cooked bacon.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition information

  • Per serving: 298 calories; 14 g fat(2 g sat); 4 g fiber; 38 g carbohydrates; 10 g protein; 58 mcg folate; 5 mg cholesterol; 8 g sugars; 287 IU vitamin A; 17 mg vitamin C; 96 mg calcium; 1 mg iron; 655 mg sodium; 666 mg potassium
  • Carbohydrate Servings: 2 1/2

Reviews 5

June 02, 2014
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By: EatingWell User
tasty I used this recipe as a starting point as I was after a bacon and corn chowder recipe that wasn't loaded with fat from cream etc as so many are. The recipe says serves two but I got four substantial serves out of it, three ladlesful each. There's no way I could have eaten half the soup by myself! I made the following additions and substitutions: instead of chicken stock and bacon rashers I used some bacon stock I had made the night before (with the fat skimmed off after having been refrigerated overnight), and chopped up the cooked meat from the bacon hock. Instead of the hash browns I used two scrubbed potatoes, skins on, diced - this meant I had to simmer it longer to cook the potato chunks but it's a rare soup that won't benefit from that. I used a drained tin (can) of corn kernels instead of the frozen corn, and also added a smaller tin of creamed corn, as I wanted it nice and creamy. Additions: a little finely chopped red and green capsicum (bell pepper). Three cloves of garlic were ample; perhaps my cloves were larger than the recipe-writer's. It was very tasty and satisfying without being heavy; the only thing lacking was some buttered brown bread, as I had none in the house. Or maybe a nice multi-grain roll. This will be my go-to recipe from now on. Pros: easy, reduced fat, tasted good
January 25, 2012
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By: margie
Very Good Three of my favorite foods combined together. Used real potatoes, diced and cooked in microwave, in place of hash browns. Added additional piece of bacon. YUMMY!! Pros: easy to make
November 19, 2010
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By: EatingWell User
I am a fan of Bacon Corn Chowder and this is one of the better ones rich in flavor and comfort. Dereck
September 21, 2010
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By: rissers
The chowder turned out great. I ended up quadrupling it and adding some cayenne for a bite.
November 16, 2009
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By: EatingWell User
This soup is perfect comfort food! It's so easy to make and does not call for any ingredients that are hard to find. And it is healthy -- the thickness of the soup is exactly what I crave when I want a good and filling fall/winter soup. I buy a loaf of jalapeno bread and serve it sliced and toasted to dip in the soup. yum!! This will be a repeat for years!!