Missouri Corn Chowder Recipe

Name: Missouri Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon, chopped; 1/2 red bell pepper, chopped; 1/2 green bell pepper, chopped; 1/2 yellow bell pepper, chopped; 5 cups corn, thawed; 2 medium onions, chopped; 2 stalks celery, chopped; 1/3 cup all-purpose flour; 4 cups chicken broth; 3 sprigs fresh thyme or 1/2 teaspoon dried thyme; 1 cup whipping cream; white pepper

Servings: persons

3 slices bacon, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
5 cups corn, thawed
2 medium onions, chopped
2 stalks celery, chopped
1/3 cup all-purpose flour
4 cups chicken broth
3 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 cup whipping cream
white pepper

1
Saute bacon in heavy large pot over medium heat until fat is rendered and bacon begins to brown, about 5 minutes.
2
Combine 1/4 cup of each bell pepper in small bowl and set aside.
3
Add all remaining bell peppers, 2 1/2 cups corn kernels, chopped onions and celery to pot and saute until onions are translucent, about 10 minutes.
4
Sprinkle flour over and stir 5 minutes.
5
Gradually mix in 4 cups chicken stock.
6
Add thyme.
7
Cover and simmer until soup thickens slightly, stirring occasionally, about 20 minutes.
8
Stir cream into soup.
9
Working in batches, puree soup in blender until smooth.
10
Season with salt and white pepper.
11
(Can be prepared 1 day ahead. Cover reserved bell peppers, remaining corn and soup separately and refrigerate).
12
Saute reserved bell peppers and remaining 2 1/2 cups corn in medium nonstick skillet over medium-high heat until heated through, about 4 minutes.
13
Bring soup to simmer, thinning with more stock, if desired.
14
Ladle soup into bowls.
15
Garnish with sauteed corn and bell pepper mixture and serve.

1057

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 slices bacon, chopped, 1/2 red bell pepper, chopped, 1/2 green bell pepper, chopped, 1/2 yellow bell pepper, chopped, and more.

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

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

That's it — enjoy your meal!

Missouri Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions