Smoky Corn Chowder Recipe

Name: Smoky Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO; 4 ounces smoky lean center cut bacon, chopped; 4 cloves garlic, finely chopped; 2 medium onions, chopped; 1 chile pepper, such as Fresno chile, seeded and chopped; 6 large ears corn, kernels scraped from cob, cobs reserved; 2 tablespoons fresh thyme leaves, finely chopped; 1 tablespoon smoked sweet paprika, scant palmful; Salt and freshly ground black pepper; 2 fresh bay leaves; 1 pound (1 large) starchy potato, peeled and diced; 4 cups chicken stock; 2 tablespoons butter; 1 lime, juiced; Hot sauce; Reserved bacon bits; Scallions; Chopped fresh cilantro or parsley; Creme fraiche, crumbled queso fresco or shredded Cheddar or pepper Jack

Servings: persons

2 tablespoons EVOO
4 ounces smoky lean center cut bacon, chopped
4 cloves garlic, finely chopped
2 medium onions, chopped
1 chile pepper, such as Fresno chile, seeded and chopped
6 large ears corn, kernels scraped from cob, cobs reserved
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon smoked sweet paprika, scant palmful
Salt and freshly ground black pepper
2 fresh bay leaves
1 pound (1 large) starchy potato, peeled and diced
4 cups chicken stock
2 tablespoons butter
1 lime, juiced
Hot sauce
Reserved bacon bits
Scallions
Chopped fresh cilantro or parsley
Creme fraiche, crumbled queso fresco or shredded Cheddar or pepper Jack

1
Heat the EVOO over medium-high heat in a soup pot.
2
Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits.
3
To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally.
4
Add the corn and season with the thyme, paprika and salt and pepper, and stir.
5
Add the cobs to the pot along with the bay leaves, potato and cover with the stock.
6
Add a little water to the stock if it does not cover the corn.
7
Cook the soup, partially covered, 20 to 30 minutes.
8
Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed.
9
Stir in the butter and lime juice and add hot sauce, to taste.
10
Cool and store for a make-ahead meal.
11
Reheat over a medium flame.
12
Serve the corn chowder topped with bacon, scallions, herbs and cheese.

870

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 19 ingredients. The key ingredients include: 2 tablespoons EVOO, 4 ounces smoky lean center cut bacon, chopped, 4 cloves garlic, finely chopped, 2 medium onions, chopped, and more.

Yes, Smoky 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!

Smoky Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions