Corn Chowder with Crispy Bacon and Scallions

Mmmmmm….. Corn Chowder! With this crazy spring weather we are having, a nice warm bowl of soup just hits the spot. Oh how I long for summer and warmer, sunny days.

Who else is ready for sunshine, flip flops, road trips, cool salads and cool drinks? Well, since the east coast is getting pounded with snow and the west has chilling rain I opted for this yummy Corn Chowder instead of a cool refreshing salad…… for now.


First I diced up about 5 strips of bacon and cook until nice and crisp. Remove bacon and drain on paper towels. Then I sauteed onions, celery and yellow sweet peppers until tender in the bacon drippings. I season my food as I go with a pinch of salt and freshly ground black pepper.

Then I stirred in a tablespoon of flour and let it cook a bit more. The flour helps thicken and hold the liquids together so that they do not separate. Next I added the potatoes, corn, thyme and vegetable stock.


Bring everything to a boil and then turn down heat to simmer. Simmer until potatoes are tender, stirring occasionally. Then add the half and half and season with more salt and pepper to taste. Simmer about 10 minutes more, stirring occasionally.

If your liquids happen to separate, give it a quick whisk and it will come back together.

Ladle soup into bowls and top with the crispy bacon and some sliced scallions. Enjoy. I served mine with some garlic naan and it was sublime!

Corn Chowder with Crispy Bacon and Scallions

A delicious chowder loaded with sweet corn, chunks of potato and topped with crispy bacon.

Servings: 6
  • 5 strips uncured bacon diced
  • 1 cup celery diced
  • 1 cup onion diced
  • 1/2 cup yellow sweet pepper small diced
  • 1 tablespoon flour
  • 16 baby yellow potatoes (the tiny ones) cut into uniform chunks
  • 1 pound bag frozen corn
  • 5 cups vegetable stock
  • 1/4 teaspoon dried thyme leaves
  • 3/4 cup half and half
  • 1 teaspoon kosher salt plus more to taste
  • freshly ground black pepper to taste
  • 2 scallions washed and thinly sliced
  1. In a large pan or soup pot saute bacon until crispy. Remove form pan and drain on paper towels.

    Add onion, celery and yellow pepper to pan with bacon drippings and saute until tender. Stir in flour and saute for about a minute more.

    Add corn, potatoes, stock and thyme, salt and pepper. Stir to combine. Be sure to scrape the bottom of the pan to loosen the any bits.

    Bring to a boil, reduce heat to a simmer and simmer until potatoes are tender, stirring occasionally. About 20-25 minutes.

    Add half and half. Stir to combine and simmer for about 10 minutes more, stirring occasionally. Adjust seasonings

    Serve in bowls and top with crispy bacon and sliced scallions.

Pair this with a nice Chardonnay

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    1. Yes! It would be great without the bacon. Just saute the vegetables in butter or olive oil. Other topping suggestions: homemade croutons, freshly grated cheese (try a nice smoked cheddar), Fresh snipped garlic chives, crispy proscuitto, rough chopped smoked almonds, crispy tortilla strips sprinkled with smoked sea salt. Enjoy!

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