Recipe: Cheesy Corn Chowder with Bacon

by Carrie with Children with 6 comments

This cheesy corn chowder is the perfect dish. It encompasses three things that I love – corn, cheese and bacon!  After reading a few different recipes online, my husband decided to create his own take on corn chowder and we wanted to share it with you!

Recipe: Cheesy Bacon Corn Chowder

Cheesy Corn Chowder

Total Time: 1 hour, 20 minutes

Yield: Makes 4 to 6 servings


  • 3 strips bacon
  • 4-6 ears corn
  • 1-2 scallions, separate the whites and green
  • 1 clove garlic, chopped
  • 3 cups milk
  • 2 cups cheese (Cheddar, Monterrey Jack or Gruyere)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon sugar
  • ¼ cup all-purpose flour
  • 1/2 stick butter
  • Water


  1. Shuck corn and remove kernels from husks. Place kernels into bowl and set aside.
  2. Fill a large pot of water with 4-6 cups of water and ¼ tablespoon each of salt and pepper. As you place each husk into the pot of water, take the back of a knife and scrape the juices left in husk into the pot of water.
  3. Ensure that all cobs are scraped and are underwater when in the pot, if necessary, cut cobs to fit into pot. Bring to a boil and reduce heat until the water is just simmering.
  4. Simmer for at least 30 minutes, add water if necessary to keep husks submerged. (You can also use chicken broth in place of some or all of the water to get more flavor). Goal here is 3 to 4 cups of ‘corn broth’, once reduced move corn broth to a bowl and discard husks.
  5. Brown three slices of bacon until crisp in same pot and set bacon aside reserving one tablespoon of bacon drippings.
  6. Place scallion whites, sugar, and garlic into hot drippings and brown until soft.. Add butter and allow to melt. Add ¼ cup of flour, stir into butter and cook for a minute or two.
  7. Add 1 ½ cups of cheese and allow to melt slightly.
  8. Next, add corn broth, milk and kernels and raise heat to a boil stirring constantly until flour dissolves.
  9. Reduce heat to a simmer for 20 minutes and add crumbled bacon strips to soup along with remaining salt and pepper, taste and season.
  10. Serve topped with remaining cheese and green scallions.

For another variation, add cooked lump crab meat ten minutes before serving.

Let us know if you decided to give it a try!  


  • Holly

    Wow, that looks SOOO good! And I’m not even a really big fan of bacon…LOL!

    Hey, I’m actually an old follower of yours, but I have a new blog: Desert Momma I’d love it if you stopped by to follow me!

  • Willie McLaren

    How much butter? 1/4 cup?

    Sounds yummy.

    • Carrie with Children

      Good eye, Nana! Your son typed up the recipe and forgot the butter! It’s 1/2 stick of butter, I just corrected the error.

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