Perfect Corn Chowder

5 from 1 reviews


  • 1/2 lb bacon, cut up into small chunks
  • 1/2 red pepper, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno (if you want it spicy, leave the ribs and seeds in – if you want it mild, take them out), minced
  • 2 lbs yukon gold potatoes, diced into small chunks (no need to peel them)
  • 3 cups 2% milk
  • 3 cups chicken stock
  • 3 cups frozen corn (you can use fresh if you prefer)
  • 1/4 cup flour
  • 1/4 cup butter
  • 1/2 teaspoon paprika


  1. In a large pot, cook your bacon pieces over medium high heat until crispy
  2. Remove the bacon to several sheets of paper towels, and add in the red pepper, carrots, celery, onion, garlic, and jalapeno – season with salt and pepper
  3. Saute until the vegetables have softened
  4. Add the diced potatoes and stir – season again with salt and pepper
  5. Add the milk and chicken stock
  6. Bring to a boil – reduce to a simmer
  7. Simmer for 20 minutes or until the potatoes are tender when pierced with a knife (cooking times may vary depending on the size of your potatoes)
  8. In the last few minutes, add your corn
  9. Meanwhile, melt your butter in the microwave. When it is melted, whisk in the flour
  10. Bring your soup back to a simmer and whisk in the roux
  11. Simmer the soup for another 5 minutes until it has thickened
  12. Stir in 1/2 teaspoon of paprika and season to taste with salt and pepper
  13. Serve and top each bowl with the bacon crumbles