Corn and Bacon Chowder

This recipe was a favourite at Gourmet Goodies. Serve this at lunch or dinner with your favourite sandwich for a hearty and filling meal.

Course Soup
Total Time 30 minutes
Servings 4


  • ½ cups Unsalted Butter
  • 4 oz. Bacon, ½” diced
  • 1 ½ cups Cooked Corn Kernels*
  • ½ cup ¼” Diced White Onion
  • ½ cup ¼” Diced Celery
  • ½ cup ¼” Diced Baby Red Potatoes, partially cooked for 10 minutes
  • ½ tbsp dried thyme
  • ½ cup Flour
  • 2 cups Chicken Stock, heated
  • 2 cups Milk
  • 2 cups Whipping Cream
  • Sea Salt & Freshly Ground White Pepper to taste


  1. In a heavy bottomed pot, melt butter.

  2. Add bacon and cook until crispy.

  3. Add corn, onion, celery, potatoes and dried thyme and sauté until tender (about 5 minutes).

  4. Add flour and continue to stir until flour is combined and a roux is formed (a paste consistency).

  5. Cook on low heat for 2 minutes stirring constantly.

  6. Slowly add hot chicken stock, while constantly stirring to form smooth paste.

  7. Add milk and cream and stir to blend evenly.

  8. Simmer for approximately 15 minutes, to allow flour taste to cook out, and potatoes to be cooked through.

  9. Adjust seasonings and consistency as required.

Learn more about the book and fund.

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram