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Corn and Bacon Chowder

Corn Chowder with Bacon

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish


A creamy blend of corn, potatoes and red bell pepper, this Corn Chowder with Bacon is the perfect use for fresh or frozen corn. Super fresh and flavorful!



  • 2 slices of bacon, cut into 1/2 inch pieces
  • 1 small onion, diced
  • 1/2 red bell pepper, seeded and chopped
  • 2 1/2 cups chicken broth
  • 2 medium potatoes (about 12 oz total), peeled and cubed
  • 2 cups whole kernel corn, either fresh or frozen
  • 1/4 cup half and half
  • Salt to taste


Place a soup pot over medium high heat and add the bacon. Cook until crisp. Transfer the bacon to a paper towel lined plate with a slotted spoon.

Add the onion and bell pepper to the pot and saute until soft, about 5 minutes. Add the chicken broth and the potatoes and bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 15 minutes. Stir in the corn and cook for another 5 minutes. Season with salt, then remove from the heat and allow to cool slightly.

Transfer about 2 cups of the soup to a blender or a food processor. Process until smooth. Pour the soup back into the pot. Stir in the half and half.  Heat to serving temperature. Serve topped with the bacon pieces.

Recipe Notes:

Adapted from Weight Watchers New Complete Cookbook


  • Calories: 253
  • Sugar: 8 g
  • Sodium: 369 mg
  • Fat: 4 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 5 g
  • Protein: 10 g
  • Cholesterol: 16 mg