Harvest Corn Chowder with Bacon

Use fresh ears of corn—the tiny kernels are unbelievably sweet and tender.

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

Serves: 6


  • ½ lb. bacon
  • 2 large sweet onions, peeled and finely chopped
  • 2 large Idaho potatoes, peeled and chopped
  • 1 small jalapeño pepper, seeded and chopped
  • 3 Tbsp. cornstarch
  • 4 cups low-salt gluten-free chicken broth
  • 3 cups fresh corn removed from cob
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 tsp. salt
  • ½ tsp. ground white pepper
  • ¼ tsp. ground nutmeg


  • Fry bacon in a large skillet over medium-high heat and drain on paper towels; when cool, crumble and set aside, reserving grease in pan.
  • Sauté the onions, potatoes, and pepper in the bacon grease for 10 minutes, stirring often. Mix cornstarch with ¼ cup water and stir until smooth. Add the cornstarch mixture to the sautéed vegetables and, stirring constantly, ladle in the chicken broth. Bring to a boil. Cover, reduce heat to low, and simmer for 30 minutes.
  • Stir in corn, milk, cream, salt, pepper, and nutmeg. Do not boil after adding the cream. Serve hot, sprinkling the top with the crumbled bacon.