Bacon and Cheddar Corn Chowder


Recipe and photography by Karen Gerard

Bacon and Cheddar Corn Chowder

  • 1 (12 oz.) package bacon, diced
  • 1 large yellow onion, peeled and diced
  • 3 carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 5 medium red-skinned potatoes, cubed
  • 6 cups chicken stock
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons ground coriander
  • 2 cans (16 oz. each) whole kernel corn, undrained
  • 2 cans (16 oz. each) cream-style corn
  • 4 cups shredded sharp cheddar cheese*
  • 2 cups whole milk
  • ¼ teaspoon Worcestershire sauce
  • 1 green onion, sliced plus more for garnish
  • Salt and pepper to taste
  1. Cook bacon in a large stockpot over medium high heat until brown and crisp. Using a slotted spoon, transfer the bacon onto a paper towel lined plate. Drain all but 2 tablespoons of bacon grease from the stock pot.
  2. Heat reserved bacon grease in the same stockpot over medium high heat. Add onion, carrots, and celery and sauté for 5 minutes. Add garlic and sauté for an additional 30 seconds.
  3. Add the potatoes, chicken stock, cayenne pepper, and coriander. Bring to a boil, then reduce the heat to medium and simmer, covered, for 35 minutes.
  4. Add whole kernel corn with its juice, creamed corn, cheese, and milk. Simmer for an additional 7 minutes, stirring frequently. Season with Worcestershire.
  5. Add sliced green onion and cooked bacon. Season with salt and pepper.

Serves 6

* Prepackaged shredded cheese contains anti-caking agents that prevent it from melting to a smooth consistency. To avoid lumps in your chowder, buy cheese in a block and shred your own.