Corn Chowder

Great find by M, this is rich, flavourful and not a ton of effort.

From Chef dougb
Updated Jun 22, 2026

Ingredients

  • 5
    Bacon strips, chopped
  • 3 Tbsp
    Butter
  • 1
    Onion, medium, minced
  • ½
    Red bell pepper, diced
  • ¼ cup
    Flour
  • 3
    Garlic cloves, minced
  • 4 cups
    Broth (veg or chicken)
  • 1 cup
    Water
  • 2 cups
    Heavy cream
  • ½ tsp
    Paprika
  • 1 tsp
    Salt
  • ¾ tsp
    Black pepper
  • 1 lb
    Potatoes, diced to ½ inch cubes
  • 5 cups
    Corn
Prep
20 min
Cook
30 min
Servings
Lots
Effort
Med
Tags
—

Directions

  1. In large pot, cook bacon over medium heat until crisp. Remove and set aside, keeping the drippings in the pot.
  2. On medium-low, melt butter in with the bacon drippings. Add onion and red pepper, sauté until soft, about 3-5 minutes.
  3. Stir in flour and garlic and cook for 1 minute. Whisk, or stir the flour until smooth and no clumps remain.
  4. Gradually add broth and water and bring to a boil, about 1 minute, until the flour dissolves into the broth.
  5. Add potatoes, corn, heavy cream, spices, and half of the cooked bacon.
  6. Cook at a soft boil until the potatoes are fork tender, approx 20 minutes.
  7. Stir occasionally to prevent sticking.
  8. Serve with remaining cooked bacon.
  9. Garnish with green onion, more paprika, if desired.

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