Bacon Corn Chowder

Just a bit of bacon adds a smoky flavor to this simple soup. The marjoram adds a delicious depth of flavor.

Serves: 6Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium

Serves: 6


  • 3 slices bacon
  • 1 medium onion, peeled and minced
  • 3 cloves garlic, peeled and minced
  • 1 medium green bell pepper, seeded and chopped
  • ½ tsp. dried marjoram leaves
  • 2 cups frozen corn kernels
  • 2 cups water
  • 2 cups 1% milk
  • 1 can (13 oz.) evaporated skim milk
  • 1 large potato, peeled and diced
  • 2 Tbsp. cornstarch
  • ⅛ tsp. ground black pepper
  • 3 drops Tabasco sauce


  • In a large saucepan, fry bacon until crisp. Transfer bacon to paper towels, crumble, and set aside. Pour off all but 1 tablespoon bacon drippings.
  • Cook onion, garlic, and bell pepper in the drippings, stirring until crisp-tender, about 5 minutes. Add corn, water, milk, evaporated milk, and marjoram potato and stir. Bring to a boil, reduce heat to low, cover pan, and simmer for 15 to 20 minutes or until potato is tender.
  • Ladle 1 cup of the liquid into a small bowl and stir in cornstarch, pepper, and Tabasco. Return this mixture to the saucepan and cook over medium heat, stirring frequently, until soup thickens and just comes to a boil, about 10 minutes.
  • Pour into bowls and garnish with bacon.