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corn chowder with bacon in red bowl

Garden Fresh Corn Chowder with Bacon, Potatoes and Red Peppers

Virginia
A delicious corn chowder with bacon, red potatoes, onions and lots of fresh corn!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Lunch
Cuisine American
Servings 6 people

Ingredients
  

  • 1/2 package bacon
  • 1 yellow onion diced
  • 6 stalk celery diced
  • 8 ears corn - cut from the cob
  • 1 quart chicken stock
  • 1 red pepper
  • 3 T fresh thyme
  • 3 bay leaves
  • 2 cups warm milk
  • 1/4 t cayenne pepper
  • 1 T salt
  • 1 T corn starch & cold water

Instructions
 

  • Cut the bacon slices in half and cook the bacon until crispy.
  • Remove from the pan and remove excess grease with paper towels.
  • Cook the onions and celery for about 3-4 minutes until the onions are translucent.
  • Add 1 cup chicken stock, 1/2 the corn and bring to a boil.
  • Reduce heat to medium.
  • Scrape the bottom of the pan to mix in all the bacon bits and goodness.
  • Add the remaining stock, potatoes, thyme and bay leaves.
  • Cook for about 15 minutes until the potatoes are tender.
  • Add the remaining corn, red peppers, cayenne pepper and warm milk.
  • Reduce the heat again to a low simmer.
  • Cook for at least 10 minutes until the corn is tender.
  • Mix the corn starch and cold water, then add to soup to thicken.
  • Pot may simmer for another hour to allow flavours to blend (or under you are ready to eat.)