Corn Chowder

September 6, 2016
Corn Chowder |
Serves 6 People
Emulsion Blender
Prep time
Cook Time

Every time I go to the grocery store in the summer, I end up buying corn.  Instead of grilling or boiling all the corn, try making this chowder with it.  It’s great for those colder summer days.

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Corn Chowder
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  • 2 Tablespoons
    Coconut Oil or Butter
  • 4
    Sweet Yellow Corn, husked and cut from cob
  • 4 Slices
    Turkey Bacon, cut into pieces
  • 1
    Onion, medium, peeled and diced
  • 2
    Celery, diced
  • 2
    Carrots, peeled and diced
  • 1
    Garlic Clove, minced
  • 5 Cups
    Vegetable Broth or Chicken Broth
  • 4
    Yukon Gold Potatoes, medium, diced
  • 1/2 Teaspoon
    Thyme, dried
  • 1
    Bay Leaf
  • Salt and Pepper to taste
  • 1 Cup
    Half and Half


  1. In a large soup pot, heat oil or butter on medium heat. Add onions, carrots, and celery and allow vegetables to soften. About 5 minutes.

    Corn Chowder |
  2. Add turkey bacon and garlic. Cook for 2 minutes.

    Note: if you use pork bacon, cook it as the first ingredient. Eliminate the butter or oil from this recipe and use the bacon fat to cook the vegetables in.

    Corn Chowder |
  3. Add in corn and potatoes.

    Corn Chowder |
  4. Add broth, bay leaf, salt and pepper, and thyme. Stir well.

    Corn Chowder |
  5. Bring to a boil, reduce heat and bring to a simmer. Cover pot and cook for 20 minutes.

    Use emulsion blender and blend until smooth. Stir in half and half and stir well.

    Corn Chowder |
  6. Serve while still hot.

    Corn Chowder |


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