Creamy Corn Chowder

This soup has all my fall feels going on! It is so delicious and hearty! Every one of the kids enjoyed it-including Branden. LOL!

Fall is my very favorite time of year, every spring I think to myself, ‘how could I ever want fall to come?’ Then summer lasts forever and I’m so anxious to have it cool down and I can’t wait for the pumpkins, leaves, and the scents of fall! With fall in full swing around here this was just what we needed!


6-8 ounces bacon (1/2 package)

2 Tbsp butter

1/4 C all purpose flour

1 C water

2 1/4 C milk

2 chicken bouillon cubes or 2 tsp chicken base

2 red potatoes

3/4 C minced onion

2-3 cloves garlic, minced

1 (14 oz.) can corner about 1 1/2 cups frozen fresh corn

A few dashes of hot sauce-tabasco or cholula

optional garnishes-extra crumbled bacon, shredded cheese



  1. Cook bacon until crisp.
  2. While the bacon is cooking, melt the butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken bouillon or base and bring to a simmer. Add potatoes, onion, and garlic, and simmer (but don’t boil), stirring very frequently, for about 2o minutes or until potatoes are tender.
  3. Crumble the bacon and add to soup along with the corn. Heat through. Add a few drops of hot sauce and then salt to taste. Start with about 1/2 tsp, give it a few minutes, and then add more if you need it.
  4. Ladle into bowl and sprinkle with cheese and extra bacon if desired.

**I always add more bacon and potatoes than the recipe says, I also doubled the milk and chicken bouillon. made it more soupy instead of so hearty!

Leave a comment and let me know if you tried this and if you like it!! Its such a delicious recipe, one I have been making for years!

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