Cheddar Bacon Corn Chowder… best mix of ingredients ever huh??


Who doesn’t like bacon, cheese, corn and potatoes??? Like, really?! This one is a bit spicy too!! DELISH! I was sweating by the time I was finished enjoying this bowl of cheesy goodness…. meanwhile my husband was looking at me like I was crazy and telling me it was just a tiny bit of heat… just goes to show the difference in spiciness tolerance! Ha!


  • 3/4 cup frozen corn
  • 4 slices (about 1/4 pound) bacon, diced
  • 1/4 yellow onion, diced
  • 1/2 tsp garlic, minced
  • 2 tablespoons all-purpose white whole wheat flour
  • 2 cups vegetable broth
  • 2 cups milk (I used coconut milk)
  • 4 large red potatoes, cleaned and diced into 1/4-inch cubes
  • 1/2 tsp Lawry’s seasoning (Low Sodium)
  • 1/2 tsp Emeril’s Bayou Blast seasoning
  • 1/2 teaspoon rubbed sage
  • 1/2 cup grated cheddar cheese
  • 2 TB shaved parmesan cheese
  • 1 teaspoon salt (add more/less to taste)
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/8 teaspoon cayenne pepper
  • optional garnish: extra shredded cheddar cheese, thinly-sliced green onions, reserved bacon bits, sour cream
  • ***** Optional! Add 1/2 cup of dark beer for a bit of extra yummy flavor! ******



Heat a large stock pot over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.

In the same stock pot, fry the bacon pieces over medium-high heat until crisp. Remove from the pan using a slotted spoon and set aside. Reserve 1 tablespoon bacon grease in the pan, and discard the rest.

Add the onion and saute for 5 minutes, or until tender. Add the garlic and cook for an additional 1 minute, or until fragrant. Stir in the flour until combined, then cook for an additional 1 minute, stirring occasionally.

Add in the vegetable broth, milk, potatoes, lawrys, Bayou Blast, and sage and cayenne, and stir to combine. Continue heating until the mixture reaches a simmer but not a boil. Reduce heat to medium and let simmer for 15 minutes, or until the potatoes are tender. Add in the corn, cheese and most of the bacon bits, reserving a few to save as a garnish if desired. Stir to combine.

Taste test the broth, then season with salt, pepper and cayenne to taste. (I recommended the amounts that I used, but your seasoning preferences may vary.)

Serve warm, with additional garnishes if desired.

Creamy Cheesy Goodness!!!

And now, for the quote of the day:

retro travel girl fashion vintage portrait outdoors


One thought on “Cheddar Bacon Corn Chowder… best mix of ingredients ever huh??

  1. Pingback: Cheddar Bacon Corn Chowder – My Sister Is At It Again… #shesthebomb #dancinandcookininthekitchen #yum | FrugalFitMomma

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