Sweet corn, a creamy base, Creole spices and salty bacon make this hearty soup a the perfect way to fight off the autumn chills.
It’s fall and fall is soup season! When it’s feeling frigid, soup is the perfect meal. I’ve literally had a bowl each day for lunch this week.
My favorite addition to this soup is a bit of creole seasoning. I am obsessed with that stuff and it really brings out the flavors of the rest of the soup! The cream goes great with the hit of spice, and the sweet corn makes it even better. 
Bacon and Corn Chowder
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet corn, creamy base, and smoky bacon make this hearty soup perfect for autumn evenings. A simple, satisfying meal.
Ingredients
- 2 large ears of corn (corn removed from cob)
- 2 large red potatoes (cubed)
- 1 onion (diced)
- 1/2 package bacon (cut into small pieces)
- 2 cloves garlic (crushed)
- 2 cups (473 ml) chicken broth
- 1 cups (237 ml) heavy cream
- 1 tbsp corn starch + 2 tbsp water
- 1 tbsp creole seasoning
- Salt and pepper
Instructions
- Cook the bacon in a large saucepan over medium-high heat until desired consistency is reached.
- Add onions and garlic, and cook in the bacon fat until translucent.
- Add the potato, creole seasoning, and chicken broth.
- Gently simmer until potato is fork-tender but not falling apart.
- Stirring gently, add the heavy cream. Simmer until cream has thickened, then add cornstarch to thicken further.
- Serve hot, with bread for dunking.
Notes
- For a richer flavor, use smoked bacon.
- To make this soup vegetarian, substitute the bacon with 2 tbsp of bacon-flavored oil or sauteed mushrooms.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 4
- Protein: 15
- Cholesterol: 80
Frequently Asked Questions
What type of bacon works best for the Bacon and Corn Chowder?
Thick-cut bacon is recommended as it provides a better texture and flavor in the chowder.
Can I use frozen corn instead of fresh corn in this recipe?
Yes, frozen corn can be used as a convenient substitute; just make sure to thaw it before adding it to the chowder.
How can I adjust the spice level in the Bacon and Corn Chowder?
You can reduce the amount of Creole seasoning to lower the spice level or omit it altogether for a milder flavor.
