So hearty, creamy and full of corn, bacon and potatoes… this Corn Chowder is the ultimate comfort food soup for fall!

I love soup season. Actually, every season is soup season for me because I love it year-round. I especially enjoy comforting, hearty and creamy soups like this corn chowder.

What’s not to love about sweet corn, bacon and potatoes floating around in all of that creamy goodness?! 🙂

Yes! Normally I’m sad to see summer go because I love warm weather so much, but for some reason this year I’m super excited about the arrival of fall. I guess with the new house and a bigger kitchen and dining area, I’m really looking forward to cooking Thanksgiving for my family and friends… oh and Christmas decorating (did I just catch myself saying the word Christmas already?!).

Hooray to soup season and I hope you enjoy this chowder as much as I do! 🙂

Corn Chowder

★★★★★

5 from 1 reviews

Author: Amy @ The Blond Cook
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 4 servings 1x

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Ingredients

6 slices lean thick cut bacon, cut into small pieces
1 small leek, thinly sliced (white and light green parts, about 1 cup sliced)
1/2 teaspoon dried thyme
1/8 teaspoon ground nutmeg
1/2 teaspoon garlic powder
1 teaspoon kosher salt (more or less, to taste)
1/2 teaspoon freshly ground pepper (more or less, to taste)
2 cups whole milk
2 cups half and half
1 bay leaf
3 average sized russet potatoes, peeled and diced into about 1/2-inch cubes (about 3 cups diced)
2 cups fresh or frozen corn kernels (about 2 large ears if using fresh)

Instructions

In a large saucepan or dutch oven over medium heat, fry the bacon until browned (about 4-5 minutes). Discard all but approximately 1 tablespoon of the bacon drippings.
Add the sliced leek, thyme, nutmeg, garlic powder, salt and pepper. Cook for 5 minutes, stirring frequently.
Add the milk, half and half, bay leaf and diced potatoes. Stir to combine. Increase heat and bring to a gentle boil. Reduce heat as needed to maintain a simmer and cover. Simmer 15 minutes, or until potatoes are tender, stirring occasionally.
Add the corn kernels and stir to combine. Cover and cook for an additional 5 minutes, or until corn has reached desired tenderness. Remove and discard bay leaf before serving.