Corn Chowder with Bacon

It’s finally cooler in Florida now and all I can think about is warm soups and lots of hot tea and coffee.  For this soup, I wanted a little taste of summer in a winter soup, so I made this corn chowder with sweet frozen corn. I used a mixture of sweet yellow and white corn along with red and green peppers and lots of smoky bacon. This isn’t only a delicious chowder, but it’s also very economical. It’s very filling, and you can make a ton of it without spending alot.

This soup was also featured on Tablespoon.com, along with 3 more amazing soup recipes I will be sharing very soon!

recipe photo

Corn Chowder with Bacon

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3 strips thickly sliced bacon, diced
1 lb white corn kernels, from fresh or frozen
1 lb yellow corn kernels, from fresh or frozen
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium sweet onion, diced
1 large russet potato, diced
4 cups milk
1 tablespoon fresh thyme
1 teaspoon salt
1 teaspoon black pepper


Preheat a large soup pot. Add bacon and cook until it renders it's fat. Add onions, red pepper, and green peppers. Cook until tender crisp.
Add white and yellow corn, diced potato, milk and thyme.

Add salt and pepper. Bring to a boil and reduce to a simmer. Simmer for 30 – 40 minutes, or until potatoes are very tender.

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*Nutritional Information is not guaranteed for 100% accuracy.

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