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Corn and Bacon Chowder

corn chowder with bacon on a lunch plate with crackers

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Frozen corn kernels, bacon, and a variety of chopped vegetables flavor this quick and easy corn chowder recipe.

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. In a large saucepan over medium heat, fry the bacon until crisp; drain on paper towels. Crumble and set aside.
  2. Pour off all but 2 tablespoons of drippings from saucepan. To the bacon drippings add onions, green pepper, and garlic; saute for 5 minutes. Stir in the flour and continue cooking for 2 minutes, stirring constantly.
  3. Add corn kernels and chicken stock along with the salt, oregano and white pepper. Bring to a simmer; reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally.
  4. 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.