Bacon Corn Chowder

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American


This simple recipe for bacon corn chowder is a lightened up version of classic corn chowder, with bacon added for some rich flavor. It’s a great way to celebrate fresh summer corn season!


  • 4 strips of thick cut bacon, chopped into bite sized pieces
  • 4 ears corn
  • 2 potatoes, peeled and diced
  • 2 stalks celery, chopped
  • Salt and pepper
  • 2 cups milk


  1. Shuck corn and cut off kernels.
  2. Put bacon in large skillet and cook until crispy. Scoop out with slotted spoon, reserving drippings in the skillet.
  3. Fill la arge pot with water and add potatoes and celery. Bring water to a boil and cook until potatoes are tender, about 10-15 minutes.  Drain and return to pot.
  4. Add milk and corn and stir.
  5. Remove about 2/3rds of soup mixture and add the bacon drippings to the remaining soup in the pot.
  6. Blend the 2/3rds of the soup you removed, then add it back to the remaining soup mixture in the pot.
  7. Heat until warm. Stir in almost all the bacon, season with salt and pepper and serve, garnished with the remaining bacon.