Corn Chowder

This thick, creamy chowder starts with cream-style corn and adds potatoes and bacon for delectable taste and enticing texture.

This thick, creamy chowder starts with a homemade broth made with cream-style corn, onions, celery, garlic and spices. Other chowder mainstays—potatoes, bacon and green onions—contribute to the delectable taste and enticing texture. Jalapeño peppers add a hint of heat.

Makes 8 servings


  • 1 recipe Corn Broth (see below)
  • 2 tbsp olive oil
  • 8 cups frozen whole-kernel corn
  • 1 cup plus 2 tablespoons sliced green onions, divided
  • 2 jalapeño peppers, seeded and finely chopped*
  • 2 cups chopped, peeled Yukon gold potatoes
  • 1 sprig fresh thyme
  • Kosher salt and white pepper, to taste
  • Hot sauce, to taste
  • 3 slices bacon, crisp-cooked, drained and chopped


  1. Prepare Corn Broth (see below); set aside. In a large pot heat oil over medium heat. Add corn, 1 cup green onions and jalapeño peppers. Cook for 5 minutes or until green onions and peppers are softened, stirring occasionally. Add Corn Broth, potatoes and thyme. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until potatoes are tender. Cool slightly. Remove thyme sprig.
  2. Transfer 2 cups cooked mixture to a blender or food processor. Cover and blend until smooth. Return mixture to pot. Simmer for 5  minutes. Season to taste with salt, white pepper and hot sauce. Serve chowder topped with bacon and remaining 2 tablespoons green onions.
  3. *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.

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