Go Back
Creamy corn chowder is the perfect end of summer soup recipe--use up all of that garden produce...or an excuse to head to the farmer's market! Fresh corn, zucchini, red potatoes and peppers are paired in this creamy chowder with bacon! YUM! via @DashOfEvans
Print
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!