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Spicy Corn Chowder

Updated: May 12

Corn Chowder is what’s cooking at 491 W Main St!


This sweet and smooth soup has a kick. It’s hearty and will fill you up. 



4-5 Ears of Corn, remove kernels, and save cobs

4 slices of Bacon, chopped 

1 Cup of Onion, diced

3 Stalks of Celery, diced

1 Cup of Carrots, diced

1 lb. Yukon Gold Potatoes, peeled & diced (I used baby Yukon and did not peel)

3 tsp Salt

1/2 tsp Pepper

1/4 tsp Cayenne Pepper (optional)

2 Tbsp Chives

4 Cups of Chicken Broth

1 1/2 Cup of Milk

1 Cup of Heavy Cream



  1. Add the corn cobs to a pot along with the milk, heavy cream, and chicken broth. Bring to a boil and let simmer for 10 minutes. 

  2. In another large pot brown the diced bacon. Once crispy, remove from pot and set aside keeping the grease in the pot. 

  3. Add onions, carrots, and celery to the bacon grease and cook until tender. 5-7 minutes. 

  4. Add the diced potatoes, corn kernels, and spices to the vegetables. Stir well. 

  5. Remove the cobs from the corn broth and put the mixture into the pot with the vegetables. Stir and bring to a boil. Let simmer for 12-15 minutes. 

  6. Optional… remove 2 cups of the soup and blend with an immersion blender or blender then return the mixture back to the pot. This will give some extra creaminess. 

  7. Serve with bacon crisps and chives!

This one is a fam fave!

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