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Active Time
40 min
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Total Time
1 1/4 hr
Ingredients
Makes 8 servings
Step 1
Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
Step 2
Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.
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Reviews (73)
Back to TopThis was outstanding. A bit long on prep but worth it. Only change I made was upping the amount of celery because I like it, used white sweet potato because that's what I had. Raves from friends I had for dinner.
jujuloafer
Conway, NH
9/10/2023
Nice recipe. I added a half cup of mirin, bay leaves, and a pinch of cayenne. Came out really nice.
Mark Harvey
Colorado
8/19/2022
I make this every spring when the sweet corn first comes in. It's awesome truly. I add a bit more bacon and corn though. We love it and it's so easy.
Reuben G
new bern nc
6/16/2022
We love this corn chowder! We make it with veggie broth and add a turnip or parsnip. I feel so happy serving this to my kids knowing that one bowl has so any good vitamins and minerals.
Anonymous
San Rafael, CA
4/24/2022
I’ve been making this recipe for years and it’s always a big hit. I add a minced jalapeño for a little heat. Delish!
stonemill294
New York
8/18/2020
Excellent corn chowder. Simmered cobs in the broth. Used all small red potatoes because that's what I had. Their texture stayed great through a couple days of leftovers.
chris493
Seattle, WA
8/18/2019
Very simple and good. I have made before with crabmeat added. Wonderful!
ajoseph9
Portsmouth, VA
11/3/2016
噢,是的!我也离开了玉米穗轴和鸡的车cass in the pot while simmering for added flavor.
forkknifespoon
10/6/2016
Turned out to be an excellent clean-out-the-fridge soup in early October. So many CSA vegetables went to use including corn that was a few weeks old. Had everything except bacon, bell pepper, and cream. Used whole milk, roasted tomatoes and jalapeno instead. Added leftover roast chicken and kale at the end. The recipe, naturally, is sweet and rich. I liked the balance that kale gave it, made it a good one-dish meal.
forkknifespoon
Cambridge, MA
10/6/2016
This is a great recipe! I only made a few of my own changes: 1) I used fresh corn, 2) I oven roasted the corn in the husks (20 mins at 400 degrees), and I blended half of the chowder to thicken it up. The result was perfection. Also I halved the recipe but used a little more corn (so instead of 3 cobs I used 4).
Anonymous
Morristown, NJ
9/7/2016
This is a hearty super delicious chowder. I used one table spoon of corn starch to thicken it up a little. Made it with fresh corn and homemade chicken broth. What a great flavor
Anonymous
Tampa, Florida
7/12/2016
This was ok but rather bland. I only made a half recipe - subbed 1/2 C wine for chicken broth, added 1.5tsp of dried mustard, and much more salt than called for. Also gave a few shakes of tobasco sauce and puréed a bit of the soup to make it thicker. In the end tasty but definitely needed something more than as written.
Anonymous
Bulgaria
1/1/2016
Made just as written. Unbelievably delicious! Wonderful mix of flavors and a real family hit!
jwilkinson171
East Amwell, NJ
1/17/2015
Until now I have only really had a recipe for lentil soup that I make often. This is now one of my favorites! I substitute vegetable broth, veggie bacon and some liquid smoke for depth. I will be making this for our thanksgiving day meal!
VegLuver
11/17/2014
My only variation was to substitute 1 c. of the chicken broth with 1 c. white wine and a pinch of dried thyme rather than the fresh. Veggies were just cooked and not mushy - perfect!
dwbennett
New York, NY
7/5/2014
