Corn Chowder

Serves: 10
Ready In: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes


  • 8 slices bacon
  • 2 Tbsp butter
  • 1 onion
  • 1/4 cup flour
  • 2 cloves garlic
  • 5 cups chicken broth
  • 4 cups corn
  • 3-4 large potatoes
  • 1/4 tsp smoked paprika
  • salt and pepper to taste
  • 1 cup heavy cream
  • 1/2 cup fresh chives


  1. Slice corn kernels off the cob and set aside.  Take each ear of corn and hold it over a bowl.  Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
  2. Cook bacon pieces until crisp in a large heavy-bottomed pot, about 5-8 minutes.  Set bacon aside.
  3. Add butter to the bacon grease and melt.
  4. Add diced onions and cook about 5 minutes, until soft and translucent.  Add minced garlic and flour and cook about 1 minute, stirring often.
  5. While whisking, pour in chicken stock.  Add in corn, potatoes sliced into 1/2 inch pieces, paprika, salt, and pepper. 
  6. Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork-tender.
  7. Use an immersion blender to blend about half the soup until smooth. 
  8. Add in cream, reserved corn juice, and about half the chives.  Stir in and heat through.
  9. Serve sprinkled with remaining chives and cooked bacon pieces.

from the kitchen of

From the kitchen of The Chunky Chef

The Chunky Chef

I found this recipe on The Chunky Chef. The kids aren't big fans, but J and I love it. This recipe goes great with baking powder biscuits.