Using either, fresh, canned, or frozen corn, this Corn Chowder recipe is easier than you think! And it’s SO SO yummy!


  • 4 slices thick-cut chopped bacon
  • 2 TBS butter
  • 1/2 small finely diced sweet onion
  • 2 stalks finely diced celery
  • 1 pressed clove garlic 
  • Sea salt and freshly ground pepper to taste
  • 1/4 cup flour
  • 5 cups low-sodium chicken broth
  • 2 medium russet potatoes, peeled and cut into small cubes
  • 3 cups corn kernels (fresh from 5 ears of corn, canned and drained, or frozen thawed and drained)
  • 1 can creamed corn
  • 1 TBS honey
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese


  1. Fry bacon in the bottom of a large heavy soup pot over medium heat. Stir until the bacon is browned and almost crispy
  2. Drain or spoon off all but 3 tablespoons of the fat
  3. Stir in the butter until melted
  4. Add in the onion and celery; cook, stirring occasionally until they become tender, about 5 minutes.
  5. Add in the garlic and saute until fragrant, Season with salt and pepper.
  6. Sprinkle the flour in and make a paste. Cook a minute or two.
  7. Pour in the chicken broth along with the potato, corn, honey; bring to a boil, then reduce heat to a gentle simmer.
  8. Cook until the potatoes are tender but not mushy, stirring occasionally, about 10-12 minutes.
  9. Add in the heavy cream.
  10. If you prefer a creamier soup, puree the soup in a blender until it reaches the desired consistency.
  11. Stir in the shredded cheese until melted.
  12. Top with parsley, a sprinkle of shredded cheese and/or extra bacon!


The Advantium Oven from Gerrit’s Appliance is so great!
I love mine!