Smoky Corn Chowder With Bacon

Name: Smoky Corn Chowder With Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: american
Ingredients: 6 slices bacon, chopped; 1 leek, white part only, finely chopped; 1 russet potato, finely chopped; 2 cups frozen or canned corn kernels; 1 1/2 cups chicken broth; 1 1/2 cups milk; 398-mL can creamed corn; 1 sprig thyme, or 1/2 tsp dried thyme; 1 bay leaf

357

Prep Time15 min
Total Time45 min
Makes4 Servings

By Chatelaine

(Photography: Christie Vuong. Produced by Aimee Nishitoba. Food styling: Ashley Denton. Prop Styling: Cailen Speers. Blue plate and flatware: HomeSense)

Creamed corn adds richness to this soup and also streamlines prep—perfect for a busy weeknight.

Ingredients

6 slices bacon, chopped
1 leek, white part only, finely chopped
1 russet potato, finely chopped
2 cups frozen or canned corn kernels
1 1/2 cups chicken broth
1 1/2 cups milk
398-mL can creamed corn
1 sprig thyme, or 1/2 tsp dried thyme
1 bay leaf

Instructions

Heat a large pot over medium. Add bacon and cook just until crisp, 4 min. Discard all but 1 tbsp of bacon fat. Add leek and sauté until tender, 1 min. Then add potato, corn, broth, milk, creamed corn, thyme and bay leaf. Bring to a boil, then reduce heat to mediumlow. Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 min. Remove thyme and bay leaf before serving. Season with fresh pepper. Soup will keep well in refrigerator up to 2 days, or in freezer, in a covered container, up to a month.

Nutrition (per serving)

Calories 323, Protein 12g, Carbohydrates 51g, Fat 11g, Fibre 5g, Sodium 923mg.

Get more of our best soup recipes.

FILED UNDER:

Recipes Dinner lunch vegetables Soups stovetop winter recipes Quick Weeknight Dinners

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.