Creamy Corn Chowder with shredded cheese and lots of crumbled bacon is a hearty and filling comfort food meal.
I’ve made this with freezer corn that we have put up and with corn from the grocery store. Either provide a great foundation for this soup that is a meal.
I love my dutch oven and this soup is ideal for it. There are tons of options on Amazon, depending on the size you want! My Crusty No Knead Dutch Oven Bread would be a perfect complement to this soup.
Creamy Corn Chowder
- If you have fresh corn-use it! This is delicious with frozen grocery store corn but using fresh frozen corn in the winter makes this a truly warm hug!
- YES, it calls for a pound of bacon! You can definitely use less, but don’t!
- I have 3 ways to cook bacon and you don’t have to saute the onions in the bacon grease, but you should!
- You could totally add cooked crumbled sausage to this soup for more protein.
You might also love my Crab and Corn Chowder!
Creamy Corn Chowder
- 1 pound bacon
- 1 medium onion - diced
- 1 medium potato - peeled and cubed small
- 2 cups chicken broth
- 3 cups frozen or fresh off the cob corn
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1½ cups milk
- 4 teaspoons flour
- 2 cups shredded cheese
- In a pan or dutch oven large enough for all the soup fry your bacon - you can cut it up into small pieces before you fry or crumble it later
- Once bacon is done remove from the pan leaving the grease - set bacon aside
- Leaving 2-3 Tablespoons of bacon grease in the pan saute the onions in it for a few minutes until they start to soften and are tender but not brown
- Stir in the chicken broth and potato cubes, bring to a boil, reduce heat and simmer for 10 minutes
- Stir in the corn and simmer for 10 more minutes until potatoes and corn are tender-stirring occasionally
- In a small bowl whisk the flour, milk, salt and pepper together until combined - slowly stir into soup - cook and stir until slightly thickened and bubbly
- Stir in half of the cooked bacon - serve with remaining bacon and shredded cheese on top