Smoky Bacon and Corn Chowder

Servings 6 servings


  • 2 tablespoons olive oil
  • 6 slices smoked bacon chopped, or unsmoked
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon dried thyme
  • 1/2 teaspoon tabasco
  • 1/2 cup chopped fresh parsley
  • sea salt and freshly ground black pepper to taste
  • 4 cups corn fresh or frozen
  • 2 cups low sodium chicken broth
  • 2 cups whole milk


  • In a large pot heat olive oil over medium heat and sauté bacon, onion and garlic for 5 minutes add thyme, tabasco, parsley, sea salt and freshly ground black pepper, corn, chicken broth and milk and simmer 15 minutes.
  • In a large blender or food processor, add half the soup and blend 1 to 2 minutes until smooth. Return to pot and stir into remaining soup.


SERVING SUGGESTION: Steamed cauliflower and a crusty loaf of bread with butter.
VEGETARIAN: Omit bacon and use vegetable broth instead of chicken broth.
GLUTEN FREE: Make sure broth is gluten free.
NUTRITION: 195 Calories; 9g Fat (38.2% calories from fat); 9g Protein; 23g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 295mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
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