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Corn and Bacon Chowder

Creamy corn and beef soup served in a white bowl.
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This chowder builds layers of flavor by sautéing the vegetables in smoky bacon drippings before simmering them with sweet corn and a touch of oregano. A splash of milk or half-and-half at the end makes it creamy without being heavy.

Ingredients

Scale
  • 4 strips bacon
  • 1 large onion, chopped
  • 1/2 cup diced green pepper
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 to 4 cups frozen corn kernels, thawed
  • 1 cup chicken stock, unsalted
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried oregano leaves, crumbled
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups milk or half-and-half

Instructions

  1. Cook the Bacon: In a large saucepan over medium heat, fry the bacon until crisp (5 to 7 minutes); drain on paper towels. Crumble and set aside.
  2. Sauté: Pour off all but 2 tablespoons of drippings from the saucepan. To the bacon drippings, add onions, green pepper, and garlic; saute for 5 minutes.
  3. Make the Roux: Stir in the flour and continue cooking for 2 minutes, stirring constantly.
  4. Add Corn and Stock: Add corn kernels and chicken stock along with the salt, oregano, and freshly ground pepper. Bring to a simmer, then reduce the heat to low. Cover and simmer for 5 minutes, stirring occasionally.
  5. Finish With Dairy and Bacon: Stir the milk and reserved bacon into the corn mixture. Cook, stirring frequently, over low heat for about 4 to 6 minutes or until mixture is hot.

Nutrition

Find it online: https://classic-recipes.com/corn-chowder-bacon-s/