Corn Chowder with Bacon


Pureeing some of the corn-and-potato mixture in a blender gives this soup rich creaminess without much cream. Red bell pepper imparts a beautiful golden hue to the chowder (and is a great source of vitamin C). For a final touch, a little bacon crumbled over this easy corn chowder recipe goes a long way.

Prep Time:
45 mins
Additional Time:
5 mins
Total Time:
50 mins
4 cups


  • 3 slices center-cut bacon

  • 1 cup chopped red bell pepper

  • 1 cup chopped onion

  • 4 cloves garlic, minced

  • 2 cups fresh corn kernels (3-4 ears)

  • 3 tablespoons water, divided

  • ½ teaspoon salt

  • 1 tablespoon all-purpose flour

  • 2 cups low-sodium chicken broth, divided

  • ¼ cup dry white wine

  • 8 ounces Yukon Gold potatoes, peeled and diced

  • 5 sprigs fresh thyme, plus leaves for garnish

  • ¼ cup half-and-half

  • ½ tablespoon butter

  • ½ teaspoon ground pepper


  1. Cook bacon in a large saucepan over medium heat until crisp, 8 to 9 minutes. Transfer the bacon to a paper towel-lined plate, reserving 1 Tbsp. drippings in the pan. Crumble the bacon and set aside.

  2. Add bell pepper, onion, and garlic to the pan; cook, stirring often, until browned and tender, 6 to 8 minutes. Transfer the bell pepper mixture to a medium bowl; set aside. Add corn, 2 Tbsp. water, and salt to the pan; cook, stirring often, until the corn is golden, 4 to 5 minutes. Stir in the remaining 1 Tbsp. water, scraping the bottom of the pan to loosen any browned bits.

  3. Return the bell pepper mixture to the pan. Stir in flour; cook, stirring constantly, for 1 minute. Stir in 1/4 cup broth and wine; cook, stirring constantly and scraping the bottom of the pan to loosen browned bits, for 1 minute. Stir in potatoes, the remaining 1 3/4 cups broth, and thyme. Cover and bring to a boil. Reduce heat to low and simmer until the potatoes are fork-tender, 15 to 18 minutes.

  4. Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender. Remove center piece of lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel. Puree until smooth (use caution when blending hot liquids). Return the blended soup to the pan. Stir in half-and-half and butter. Divide between 4 bowls; sprinkle with pepper and garnish with the crumbled bacon and thyme leaves, if desired.


EW-IMPORT][ServingSize] 1 cup

Nutrition Facts (per serving)

220 Calories
6g Fat
34g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 220
% Daily Value *
Total Carbohydrate 34g 12%
Dietary Fiber 4g 14%
Total Sugars 9g
Protein 9g 17%
Total Fat 6g 7%
Saturated Fat 3g 14%
Cholesterol 11mg 4%
Vitamin A 1403IU 28%
Vitamin C 62mg 68%
Folate 70mcg 18%
Sodium 432mg 19%
Calcium 46mg 4%
Iron 2mg 8%
Magnesium 55mg 13%
Potassium 652mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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