Smoky corn chowder with bacon

Prep 15 min
Total 45 min
Makes 4 Servings



6 slices
bacon, chopped
leek, white part only, finely chopped
russet potato, finely chopped
2 cups
frozen or canned corn kernels
1 1/2 cups
1 1/2 cups
398-mL can
1 sprig
thyme, or 1/2 tsp dried thyme


  • Heat a large pot over medium. Add bacon and cook just until crisp, 4 min. Discard all but 1 tbsp of bacon fat. Add leek and sauté until tender, 1 min. Then add potato, corn, broth, milk, creamed corn, thyme and bay leaf. Bring to a boil, then reduce heat to mediumlow. Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 min. Remove thyme and bay leaf before serving. Season with fresh pepper. Soup will keep well in refrigerator up to 2 days, or in freezer, in a covered container, up to a month.


Calories 323
Protein 12 g
Carbohydrates 51 g
Fat 11 g
Fibre 5 g
Sodium 923 mg

Ingredient tip

Creamed corn adds richness to this soup without adding a lot of fat.

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Photo credit: John Cullen

( 175 ratings )

3 comments on “Smoky corn chowder with bacon

  1. how can I leave out the milk, increase the broth?


  2. Easy and yummy. I added 1 tsp of cumin and the flavour all came together


  3. This is very similar to the corn chowder I have been making for years. I substitute water for the chicken broth, and add a squirt of hot pepper sauce to it.


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