This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor.

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Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.

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  • Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.

  • Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.

Nutrition Facts

344 calories; protein 12.4g; carbohydrates 37.7g; fat 17.1g; cholesterol 53.9mg; sodium 455.5mg. Full Nutrition
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Reviews (36)

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46 Ratings
  • 5 star values: 27
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/05/2006
I make a recipe very similar to this but different enough to ask readers to consider: use a bit more bacon grease to cook the onions; aggresively season the potatoes and fry them until they are lightly browned; leave out the oregano add a pinch of nutmeg use a good amount of white pepper or cayenne pepper to give it some snap add 3/4 cup of sour cream out the end and heat through. Leave out the cheeses! Diced carrots can be added with the onion and frozen peas can be added with the corn for variety. Hope you enjoy! Read More
(20)
Rating: 3 stars
10/03/2012
After I cooked the bacon to a crisp I took it out of the skillet and all but 2-3 tablespoons of the drippings and sauteed the onion and a little fresh minced garlic in the drippings until the onion turned translucent. I added the bacon sauteed onion/garlic potatoes chicken broth spices and the corn to my crockpot and cooked them on LOW for most of the day. Once I got home I turned the heat down on my crockpot and lightly smushed the potatoes with my old fashioned potato masher then added the cream and the cheeses. The soup was okay but it didn't have nearly enough bacon cheese or spices. After tasting it I did throw in more monterey jack/cheddar cheese and a few more spices. Not a bad soup that worked out well for me in the crockpot. I don't know that I would make this soup again. Read More
(13)
Rating: 3 stars
11/06/2006
I guess I should have read the reviews first and I would have added less stock and another can of creamed corn. For me this was too thin to be called a chowder. I got a tip from a co-worker though that will be good on the leftovers...add instant mashed potatoes until the desired consistency is achieved. I think that will help. Overall good flavor though. Will probably make again with the noted changes. Read More
(10)
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Rating: 5 stars
10/16/2005
I made a few changes and this recipe was wonderful! Based on previous reviews I added about 5 cloves of garlic in with the onions a little extra bacon 1/2 teaspoon of paprika and only used 4 cups chicken stock. I also added 1/2 cup of 2% milk. It came out Delicous! Read More
(8)
Rating: 5 stars
11/20/2005
This was a yummy cream soup. It's not quite thick enough to be a chowder but still delicious. I used Swanson Seasoned Chicken Broth since that was what I had on hand and it added a lot of flavor. I forgot to buy an onion so that was omitted. Next time I will try to remember to thicken it up a bit with some flour. Definitely a perfect supper for chilly winter weather. Read More
(7)
Rating: 4 stars
09/27/2011
We enjoyed this soup. I cook the bacon and remove it - use it for the garnish as we like it crisp. You can add more potatoes and kind of mash them. I did add celery & carrots and used fresh thyme instead of the oregano. Thanks for an inspiring recipe. Read More
(6)
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Rating: 5 stars
06/13/2005
This recipe was GREAT!! I did however add about 1 tbsp. flour to the onions before adding the potatoes; this gave it a thicker consistency. I also used the larger can of whole kernel can as I did not have the 10 oz. can. My husband who is very picky raved about it. Make a double batch as it goes quickly!!! Read More
(5)
Rating: 5 stars
06/26/2007
Delicious! just a hint - I put the bacon & onion together first added the potatoes stock and seasonings. Once potatoes cooked blend with hand-blender for thick and creamy soup - then add your corns. I don't know what Jack cheese is so used Gouda and Tasty. Definately make again! Also I strained it and gave it to my 15month old and she loved it too! Read More
(4)
Rating: 3 stars
09/19/2005
While my boyfriend raved about this soup I'd have to say it was just o.k. I used larger cans of corn as I couldn't find the size specified. I also used some flour/water paste before adding the cream to help thicken it up as someone else mentioned - It was quite brothy. The result was somewhat bland - maybe next time I'll try adding some thyme or a bay leaf to give it some flavor. Read More
(4)
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