Is it fall or is it summer? Here in Michigan, the weather isn’t sure. Buuut, I’m craving comfort food! Try this perfect end of summer Creamy Corn Chowder–with bacon, of course!

Corn on the cob season is almost over and on with the fall weather. When corn goes down to 10/$1, I always stock up and blanch it for the freezer. Nothing better than enjoying sweet Michigan corn in the dead of winter…it almost makes you remember why you love the seasons so much!

I started making this recipe over a decade ago, after seeing an episode of Rachael Ray’s 30 Minute Meals. Over the years, I’ve adapted the recipe to our own taste, but it still has many of the same components. Sometimes I’ll add smoked sausage or extra red peppers, other times I’ll double up the corn and leave out zucchini.

Whatever way you want to make this, it’s perfect for those early chilly nights, when the temperatures are still warm enough for open windows, but leave you craving comfort foods of fall. Top with oyster crackers, Goldfish (trust me!) or dunk a buttered roll in the chowder. Yum, carbs!

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Creamy Corn Chowder with Bacon

Craving comfort food at the end of summer? This chowder is a perfect way to use up all of the garden fresh produce!

Course: Soup

Servings: 8 bowls

Ingredients

• 5 slices thick cut bacon sliced
• 5 ears fresh sweet corn cut off cob
• 1 pound red potatoes about 5 medium sized
• 1 red bell pepper seeded, chopped
• 3/4 cup white onion chopped
• 2 medium zucchini chopped, bite size
• 5 cloves garlic
• 4 tablespoons butter
• 4 tablespoons flour
• 4 cups chicken stock
• 1 cup half & half
• 2 whole bay leaves
• 1 tbsp thyme
• 1 tsp smoked paprika
• salt & pepper, to taste
• Toppers: oyster crackers

Instructions

1. In a large soup pot, add chopped bacon. Turn on to medium heat. While cooking, stirring frequently, chop veggies.
   

2. Once bacon is cooked through, remove from pot and place on a paper towel lined plate. In the pot, add corn, onion, zucchini, potatoes and red pepper.
   

3. Cook veggies 8-10 minutes, until mostly tender. Add garlic, thyme, paprika and salt/pepper. Stir.
   

4. Create a hole in the middle of the veggies and add butter. Allow to melt, then sprinkle with flour. Stir and cook for 1 minute.
   

5. Slowly pour half & half into pot. The mixture will become very thick. Stir. Next, pour stock into pot, stirring after every 1 cup.
   

6. Allow to bubble and thicken on low heat, about 5 minutes. If too thick, add more stock.
   

7. Serve in a bowl with bacon sprinkled on top, also oyster crackers.
   

Recipe Notes

• This recipe is adapted from Rachael Ray Magazine.
• To add more protein, try 12 ounces of smoked sausage!

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Happy end of summer everyone–who has a garden full of goods still?