This easy corn chowder includes bacon, onions, and bell peppers. It’s a tasty and colorful corn chowder, and it takes only 30 minutes to prepare and cook.
PrintCorn and Bacon Chowder
Frozen corn kernels, bacon, and a variety of chopped vegetables flavor this quick and easy corn chowder recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soups, Corn, Bacon
- Cuisine: American
Ingredients
Scale
- 4 strips bacon
- 1 large onion, chopped
- 1/2 cup diced green pepper
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 3 to 4 cups frozen corn kernels, thawed
- 1 cup chicken stock, unsalted
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried oregano leaves, crumbled
- 1/8 teaspoon freshly ground black pepper
- 2 cups milk or half-and-half
Instructions
- In a large saucepan over medium heat, fry the bacon until crisp; drain on paper towels. Crumble and set aside.
- Pour off all but 2 tablespoons of drippings from saucepan. To the bacon drippings add onions, green pepper, and garlic; saute for 5 minutes. Stir in the flour and continue cooking for 2 minutes, stirring constantly.
- Add corn kernels and chicken stock along with the salt, oregano and white pepper. Bring to a simmer; reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally.
- Stir the milk and reserved bacon into the corn mixture. Cook, stirring frequently, over low heat for about 4 to 6 minutes or until mixture is hot.
