Hearty, cozy Southern Corn Chowder with potatoes, bacon, cheese, and of course, lots of corn, will warm you up on those chilly days. Fresh, frozen, or canned corn all work for this delightful warm soup recipe. Serve with warm, buttery, crusty bread.
Southern Corn Chowder
I love soup! (Have I said that before?) Any kind of soup, really. However, Mr. Gracious has this food philosophy that it's not really a meal unless it's got meat. Enter BACON. It's a well known fact of life that everything is better with bacon, this Southern Corn Chowder included. This Southern corn chowder is dressed up with flavorful bacon and garlic. It's the perfect cozy dish to warm you up on a cold evening. You really can't go wrong with a classic, like Southern Corn Chowder!
This Southern Corn Chowder recipe calls for canned corn because I love making it in the cold winter months, but if you have fresh corn, or even frozen corn, just measure out about 3-5 cups to substitute.
Serve this Southern Corn Chowder with a warm, buttery, crusty bread for a full hearty meal.
Southern Corn Chowder Recipe
Southern Corn Chowder
- 8 ounces ½ pound bacon
- 1 cup finely chopped onions
- 1 cup finely chopped carrots
- ½ cup finely chopped celery
- 2 T garlic minced (This is about 12 small-medium cloves)
- ½ red bell pepper finely chopped
- 3 15 oz cans corn drained
- 1 ½ cups potatoes peeled and cubed
- 2 quarts chicken broth 8 cups
- ¼ teaspoon cayenne pepper
- ¼ cup butter
- ¼ cup flour
- 1 ½ cups milk or half & half
- **optional** 2-4 cups shredded cheddar
- Place a large stock pot over medium heat and cook the bacon until crispy. about 5 minutes.
- Remove the bacon to drain on paper towels. Leave about ¼ cup drippings in the pot.
- Add onions, carrots, and celery and cook, stirring often, until vegetables are soft, at least 5 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the bell pepper and corn to the pot, and cook for 10 minutes, stirring often.
- Add chicken broth. Then potatoes, cayenne pepper, and crumbled bacon (keep a little bacon out if you'd like to garnish).
- Bring to a boil, then reduce to a simmer and continue cooking for 20 minutes, until potatoes are tender.
- Meanwhile, in a medium saucepan, melt the butter over medium heat.
- Add the flour. Stir to combine, and allow to continue cooking for another 1-2 minutes.
- Slowly add the milk, about a ¼ cup at a time, stirring to prevent lumps. Allow the mixture to heat through, then add to your soup mixture when potatoes are cooked through.
- Bring your soup mixture back to a low simmer to heat through. If you're adding cheese, add it now, a little at a time. Stir mixture until cheese is melted and incorporated.
- Garnish with additional bacon and cheese, if desired. Serve warm. with toasted crusty bread.
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