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Fresh Corn and Bacon Chowder | Can't Stay Out of the Kitchen | delicious #soup is a great way to use fresh #corn-on-the-cob. It's filled with #veggies, #bacon & herbs & so delicious you'll keep coming back for more! #glutenfree

Fresh Corn and Bacon Chowder

Teresa Ambra
This delicious chowder uses fresh corn-on-the-cob and lots of veggies and is an excellent way to use up garden produce. Bacon and several herbs add incredibly great flavor. Gluten free.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine Southern
Servings 12
Calories 360 kcal

Equipment

  • 1 large Dutch oven with lid
  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler
  • measuring cups
  • measuring spoons
  • 1 wooden spoon or spatula (or both)
  • 1 soup ladle

Ingredients
  

  • 8 oz. thick-sliced bacon cut in one inch pieces
  • 1 leek green top removed, thoroughly washed and diced
  • 1 large yellow onion diced
  • 3 cloves garlic sliced or minced
  • 1 rib celery diced
  • 2 carrots peeled and sliced thinly
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 5 small-to-medium red potatoes washed and cubed
  • 8 cups corn-on-the-cob cut down (fresh or previously boiled) 12 ears
  • 1 cup chicken broth
  • 32 oz. vegetable broth
  • 1 tbsp. dried parsley
  • 1 tsp. dried marjoram
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 tsp. salt
  • 3/4 tsp. ground black pepper
  • 2 cups heavy whipping cream
  • 2-3 slices thick-cut bacon crisp cooked and broken into small pieces for garnish
  • 1 tbsp. snipped chives for garnish

Instructions
 

  • In a very large Dutch oven, place bacon pieces and begin to fry them.
  • Add leeks, onions, celery, carrots and bell peppers and continue sautéing about 5-10 minutes.
  • Add potatoes and garlic and cook a few minutes.
  • Add chicken and vegetable broth, corn and seasonings.
  • Cover with lid and cook over medium heat about 30 minutes.
  • If the corn is in long strips from cutting, you may need to break up the corn with a wooden spoon or spatula.
  • Add cream and stir through until heated.
  • Do not allow soup to boil.
  • Ladle chowder into bowls and garnish with additional bacon and chives.

Notes

© Can’t Stay Out of the Kitchen

Nutrition

Calories: 360kcalCarbohydrates: 28gProtein: 9gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 62mgSodium: 442mgPotassium: 555mgFiber: 5gSugar: 10gVitamin A: 3886IUVitamin C: 41mgCalcium: 92mgIron: 2mg
Keyword bacon, carrots, corn, gluten free, main dish, potatoes, soup
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