Smoky Corn Chowder
Smoky Corn Chowder

Smoky Corn Chowder

Posted by Natali on Nov 08, 2010


6 pieces of bacon, cut into 1 inch pieces

3 stalks of celery, chopped into 1/2 inch pieces

4 carrots, sliced

1 onion, diced finely

3 potatoes, diced

2 cans of corn (do not drain liquid)

1 cup chicken broth

1/2 cup half n half (or go for the gusto, use heavy cream)

Salt and pepper to taste




  • In a large dutch oven, cook the bacon pieces over medium heat until crisp and set aside.  Drain all but 1 tbsp of the bacon grease.
  • In the hot pot with remaining bacon grease, cook the celery, onion and carrots over medium heat for 3-5 minutes, stirring occasionally.
  • Add the potato and stir again.  Cook for another 5 minutes.
  • Add the corn and chicken broth and stir.
  • Simmer over medium-low heat for 35-45 minutes.
  • Turn heat to low, stir in half n half or cream.
  • Ladel 1/2 of the soup into a blender and pulse until smooth
  • Return the pureed soup to the pot with remaining chunky portion
  • Serve hot and top with bacon pieces.