Double Corn Chowder

Bacon adds flavor in this excellent thick chowder, but it is high in salt, so no additional salt is needed.

Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6


  • 2 strips bacon
  • 1 small red onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 Yukon Gold potatoes, chopped
  • 5 cups low-sodium chicken broth, divided
  • ⅓ cup cornmeal
  • 4 cups frozen corn, thawed
  • 1 cup whole milk
  • ¼ cup minced fresh chives
  • ⅛ tsp. cayenne pepper


  • Cook bacon until crisp in a large Dutch oven over medium heat. Remove from heat, crumble, and set aside. To drippings remaining in pot, add onion and garlic; cook and stir until tender, about 5 minutes.
  • Stir in potatoes and 3 cups broth. Increase heat to high, bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes until potatoes are tender.
  • Meanwhile, in small microwave-safe bowl, combine cornmeal and 1 cup chicken broth. Microwave on high for 2 minutes, remove and stir, then microwave for 2–4 minutes longer or until mixture thickens; stir remaining 1 cup chicken broth. Add to soup along with corn. Simmer for another 10 minutes.
  • Add the half-and-half, cilantro, and cayenne pepper and stir well. Serve topped with bacon and chives.