By Chef Alli

Corn Chowder with Bacon

corn chowder with bacon


  • 8 strips bacon, chopped
  • 1 Tbs. dehydrated onion flakes 
  • 1/2 tsp. dried thyme 
  • 2 cloves garlic, crushed
  • 1/4 cup all-purpose flour
  • 3 cups frozen sweet corn kernels, thawed
  • 3-4 cups chicken broth
  • 10 3/4 oz. can Campbell’s Cream of Potato soup
  • 1 cup milk
  • Splash of whipping cream
  • kosher salt and freshly ground pepper, to taste 


In a large pot or Dutch oven or medium heat, cook bacon with the onions and thyme until the bacon is browned and a bit crispy; remove bacon to a paper towel. 

In the bacon drippings, add the flour, cooking for 1 minute, stirring often; remove from heat. 

Whisk the chicken broth into the flour mixture, a little at a time, until the mixture is smooth. 

Return the pot to medium heat; stir in the corn, milk, cream of potato soup, whipping cream, and bacon. Cook until hot throughout; season to taste with salt and pepper then serve at once. 

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to