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
Ingredients
- 8 ounces 1/2 pound bacon
- 1 cup finely chopped onions
- 1 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 2 T garlic minced (This is about 12 small-medium cloves)
- 1/2 red bell pepper finely chopped
- 3 15 oz cans corn drained
- 1 1/2 cups potatoes peeled and cubed
- 2 quarts chicken broth 8 cups
- 1/4 teaspoon cayenne pepper
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups milk or half & half
- **optional** 2-4 cups shredded cheddar
Instructions
- 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 1/4 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.
Did you like this Southern Corn Chowder recipe? Find more on my Soups and Dinner Ideas boards on Pinterest!
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Mary @Sweetwater Style says
January 4, 2015 at 8:21 amAs we always say in our house-“You can never have enough corn!” This recipe is similar to one I had long ago and lost. Thanks…I am going to make this tonight…as it is -5 degrees here in Minnesota today! Thanks
Apple Pie at Sisterswives.com says
January 4, 2015 at 4:34 pmThis looks really good. I’m a soup person, too, and hey, bacon can’t help but make everything taste better 😉
Holly (2 Kids and Tired) says
January 6, 2015 at 10:32 amI love corn chowder. This looks divine. Pinned to try!
Michelle (The Ribbon Retreat) says
January 9, 2015 at 11:22 amDelicious! My family loves soup, and they are going to LOVE this one! Thanks for sharing! PINNED!
Made From Pinterest says
January 9, 2015 at 4:42 pmThis looks incredible! I am trying this as soon as I get home! Keep posting stuff like this, you are amazing!
Michelle says
January 9, 2015 at 7:35 pmThank you so much! I’m flattered 🙂
Jennifer Dawn says
January 14, 2015 at 12:06 amI love corn chowder and this recipe looks amazing! Thank you for sharing at our weekly link party!
Michelle @ A Dish of Daily Life says
January 15, 2015 at 7:16 pmDouble and triple yum! That looks so good!! Pinning so I can try it later!
Ann says
January 30, 2015 at 2:09 pmSounds delicious. After making a few substitutes to make this vegan I shall try it.
Lori says
January 7, 2016 at 1:31 amIt calls for flour twice but only lists 1/4 cup…please clarify.
Michelle says
January 7, 2016 at 11:49 amLori, I’m so sorry! I fixed the recipe. The second call for flour was the actual one. I got rid of the first one
Terri says
August 28, 2018 at 9:31 pmAlthough the soup had a very good flavor, it was a little thin. I will add more cRon and more thickening to the leftovers tomorrow.