How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Corn and Bacon Chowder?

You need 9 ingredients. The key ingredients include: 6 slices bacon, chopped, 6 cups fresh corn kernels (cut from 6 to 8 ears I've also used frozen corn with good results), 1 ½ cups chopped fresh fennel bulbs, 1 cup diced yellow zucchini or 1 cup crookneck yellow squash (about 2), and more.

Is Corn and Bacon Chowder suitable as soups & stews?

Yes, Corn and Bacon Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Corn and Bacon Chowder?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Bacon Chowder Recipe

Name: Corn and Bacon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon, chopped; 6 cups fresh corn kernels (cut from 6 to 8 ears I've also used frozen corn with good results); 1 ½ cups chopped fresh fennel bulbs; 1 cup diced yellow zucchini or 1 cup crookneck yellow squash (about 2); 1 cup peeled russet potato, 1/2 inch cubes; 3 cups low sodium chicken broth (or more); ½ cup whipping cream; ¼ teaspoon cayenne pepper; 2 tablespoons chopped fresh chives

Warm up with this hearty Corn and Bacon Chowder recipe. Made with bacon, fresh corn kernels, fresh fennel bulbs and yellow zucchini. Easy step-by-step i…

This Corn and Bacon Chowder relies on simple, everyday ingredients such as bacon, chopped, chopped fresh fennel bulbs, whipping cream and cayenne pepper. It comes together quickly and makes 4 servings, at about 1009 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

6 slices bacon, chopped
6 cups fresh corn kernels (cut from 6 to 8 ears I've also used frozen corn with good results)
1 ½ cups chopped fresh fennel bulbs
1 cup diced yellow zucchini or 1 cup crookneck yellow squash (about 2)
1 cup peeled russet potato, 1/2 inch cubes
3 cups low sodium chicken broth (or more)
½ cup whipping cream
¼ teaspoon cayenne pepper
2 tablespoons chopped fresh chives

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Quick Info

Servings
4 servings
Calories
1009 kcal
Category
Soups & Stews

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Corn and Bacon Chowder

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