Creamy Potato Soup with Bacon

Creamy Corn Chowder with Bacon


“Thick, rich and mouthwatering soup made with sweet fresh corn, lots of potatoes and the tastiest slow-smoked thick-cut bacon. The perfect hearty and cozy comfort dish for cool winter nights. ”

Creamy Corn Chowder with Bacon


8 oz (225 gr) about 6 thick slices bacon

1/2 medium onion, diced
1 garlic clove, minced
1/4 cup (30 gr) all-purpose flour
2 cups (475 ml) chicken broth
2 cups (475 ml) milk
4 cobs of corn, husks and silk removed and kernels cut off
1 lb (450 gr) gold potatoes, diced
1/4 teaspoon dried thyme
Red pepper flakes, to taste
salt and pepper, to taste
1/2 cup (120 ml) heavy cream
green onion or chives, sliced (green part only)

  • Remove the corn from the cobs by placing them into a small ramekin inside a larger bowl. Cut the kernels off with a sharp knife. Break the cobs in half and set them aside for later.
  • In a dutch oven or large pot, cook the bacon cut in pieces over medium-high heat until golden. Remove from the pan with a slotted spoon and set aside for later.
  • In the same pot (remove some of the fat if you wish) add the onion and garlic and cook uncovered while stirring for about 5 minutes, or until the onion is translucent and soft.
  • Add the flour and mix. Cook while stirring for 1 minute.
  • Add the chicken broth a little at a time while mixing, until smooth. Add the milk, potatoes, thyme and red pepper flakes. Add the corn cobs (no corn), cover and simmer for about 20 minutes.
  • Remove the corn cobs and add the corn. Simmer for 5 more minutes. Stir in the cream and half of the bacon. Adjust with salt if needed.
  • Serve with green onions and the rest of the bacon.