Fresh Corn, Bacon and Potato Chowder

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 16 servings
  • Prep: 10 mins
  • Cook: 50 mins

Serve this rich and creamy soup in small bowls.


10 ears corn
8cups water
1/2cup (1 stick) unsalted butter
1 1/2cups diced red onion (about 2 medium)
3cups diced celery (about 6 ribs)
2 1/2cups chopped red bell pepper (about 3 large)
6cups diced red potatoes (about 10 medium)
1tablespoon fennel seed
1tablespoon celery seed
1 1/2teaspoons tablespoon red pepper flakes
3cups heavy cream
1/4cup chopped fresh dill
6slices applewood-smoked bacon, cooked until crispy, drained and crumbled


  1. Cut corn kernels off cobs. Place cobs in a large Dutch oven and cover with 8 cups water. Bring to a boil, reduce heat, and simmer, covered, 20 minutes. Remove cobs and discard. Set cooking liquid aside.
  2. Melt butter in Dutch oven over medium-high heat. Add onion, celery, bell pepper, potatoes, fennel seed, celery seed, red pepper flakes and corn kernels. Cook until onions are tender and vegetables are fragrant. Add liquid from cooking corn cobs and heavy cream. Bring to a boil, reduce heat, and simmer until potatoes are tender. Just before serving, stir in dill. Garnish with crumbled bacon. Makes 16 cups.

Recipe courtesy of Maggie Zaccara, Hope & Olive Restaurant, Greenfield, Mass.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 360
  • Fat 25g
  • Saturated Fat 15g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 80mg
  • Sodium 135mg
  • Potassium 690mg
  • Carbohydrate 31g
  • Fiber 5g
  • Sugars 6g
  • Protein 7g
  • Trans Fat 0.5g
  • Vitamin A 35%
  • Vitamin C 70%
  • Calcium 6%
  • Iron 8%