Smoky corn chowder with bacon

Prep 15 min
Total 45 min
Makes 4 Servings



6 slices
bacon, chopped
leek, white part only, finely chopped
russet potato, finely chopped
2 cups
frozen or canned corn kernels
1 1/2 cups
1 1/2 cups
398-mL can
1 sprig
thyme, or 1/2 tsp dried thyme


  • Heat a large pot over medium. Add bacon and cook just until crisp, 4 min. Discard all but 1 tbsp of bacon fat. Add leek and sauté until tender, 1 min. Then add potato, corn, broth, milk, creamed corn, thyme and bay leaf. Bring to a boil, then reduce heat to mediumlow. Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 min. Remove thyme and bay leaf before serving. Season with fresh pepper. Soup will keep well in refrigerator up to 2 days, or in freezer, in a covered container, up to a month.


Calories 323, Protein 12 g, Carbohydrates 51 g, Fat 11 g, Fibre 5 g, Sodium 923 mg.

Ingredient tip

Creamed corn adds richness to this soup without adding a lot of fat.

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