Corn Chowder with Bacon

Total Time

Prep: 15 min. Cook: 25 min.


8 servings (about 2 quarts)

Updated: Oct. 04, 2022
My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!


  • 4 bacon strips, diced
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1/4 cup chopped green pepper
  • 4 cups cubed peeled potatoes
  • 2-1/2 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 1 quart half-and-half cream
  • 1 package (16 ounces) frozen corn, thawed


  1. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings.
  2. In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender.
  3. Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.