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Scrumptious Corn Chowder

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February 21, 2017

Visit your favourite farmer's market to get many of the ingredients for this delicious soup!

  • Cook: 30 mins
  • Yields: 4


6 slices thick cut smoked bacon, cut crosswise in ½ inch pieces

1 medium yellow onion, cut into medium dice

3 green onions, thinly sliced

2 ribs celery, cut into 1/2 inch dice

1 red bell pepper – stemmed, seeded and cut into 1/2 inch dice

1 tsp fresh thyme

5 cups fresh corn kernels (approximately 10 cobs of corn)

1/2 tsp chipotle chili powder

2 cups Half & Half

2 cups low sodium chicken broth

1 large potato, peeled and coarsely grated

kosher salt (to taste)

white cheddar cheese, grated for garnish (optional)


1Over medium-high heat, cook the bacon in a 5-6 quart Dutch oven or heavy bottom pot until browned and crisp, about 5 minutes. Remove bacon and transfer to a paper towel lined plate. Pour off and discard all but approximately 2 tbsp of the bacon fat.

2Return the Dutch oven to medium high heat and add the onion, 1/2 thee green onions, celery, bell pepper and thyme. Cook, stirring occasionally until the vegetables begin to soften, about 5 minutes. Add the corn and cook until softened, about 2 minutes. Stir in the chipotle powder and cook for an additional 30 seconds.

3Add the half-and-half and chicken broth and bring to a boil. Add the potato, lower the heat to medium and cook, covered, until the potato is cooked through, about 10 minutes. Season to taste with salt and transfer to 4 large bowls. Garnish with the remaining bacon, green onions and cheese (if using).