Tuesday, November 18

Corn And Bacon Chowder, Stove-Top or Crock Pot Style

Happy Tuesday, everyone! What's cooking in your kitchen today? Anything fun and delicious? Something Fall-like? I'm cooking for a crowd tonight and I am plotting a simple but hearty meal! CORN and BACON CHOWDER, served over MeMe's CORNBREAD with crispy PANINI'S on the side. DELICIOUSLY AUTUMNAL! What about you? What's cooking in your kitchen, and what are you looking forward to cooking the rest of this week?

I have been cooking this Corn and Bacon Chowder for years and like most things that come from my kitchen it has 'morphed' over the years. The original Hay Day Country Market recipe does not call for a thickening  agent like Bechamel Cheese Sauce.....but it is oh so GOOD!
SERVES 10 - 12
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  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • 3 carrots, scrubbed, shredded and finely chopped
  • 1 medium size Yellow Onion, finely chopped
  • 3-4 cups diced red-skin potatoes, your preference ...1 use 4 cups
  • 32 ounces Chicken Broth, if you have homemade USE IT!
  • 2-24 ounce bags Premium Gold and White frozen sweet corn
  • 1 pound Hickory Smoked Bacon, cooked, drained and crumbled
  • 1 can Cream-style corn 
  • 1/4 cup chopped fresh Italian Parsley
  • Cheddar and Cream Cheese Bechamel Sauce, follows down below
  • Kosher Salt and Freshly Ground Pepper, if needed
  • Crushed Red Pepper flakes or a few dashes Tobasco, optional
  • Chives and Italian Parsley, chopped for garnish, optional
  • Cabot Extra Sharp Cheddar Cheese, grated for garnish,optional
  • Shred and chop carrots. Chop onion.
  • Melt butter in the bottom of a heavy soup pot. Add chopped carrots and onions, and saute over medium-high heat until tender {3-5 minutes}.
  • Add chicken broth.
  • Add cubed red potatoes.
  • Bring to a boil. Boil until potatoes are fork-tender.
  • Stir in gold and white corn, bacon and cream-style corn, stir well.
  • Add Bechamel Cheddar and Cream Cheese Sauce.
  • Stir well and add chopped Italian parsley.
  • Bring to simmer, cover and cook gently over low heat until your soup thickens up, about 10 minutes.
  • Season to taste with kosher salt and freshly ground pepper. I always add a pinch of red pepper flakes or good old Tabasco sauce. This is clearly optional and up to your own taste buds.
  • Cook your Bechamel Sauce, set aside.
  • Layer all ingredients, except Bechamel Sauce in Crock Pot. Stir well and cook on Low for 5 to 6 hours. 
  • During last hour of cooking add the Bechamel Sauce.

I serve this wonderful Fall soup over my mother's cornbread. A HUGE favorite here at Porter Central, it goes fast! Find MeMe's cornbread HERE!

Bechamel Cheese Sauce
  • 4 Tbsp. butter
  • 1/3 cup flour
  • 1 1/2 cups whole milk or half and half
  • 10 ounces Cabot Extra-Sharp Cheddar Cheese, grated
  • 1 container Onion and Chive Cream Cheese Spread, room temp
  • In a large saucepan, melt the butter over a medium/low heat.
  • Slowly add the flour and stir into the melted butter to form a thick and smooth paste. Cook for about 3 minutes while stirring. You are cooking the flour so that it doesn't taste raw.
  • Turn the heat off under your pan. Pour in a quarter of the milk and whisk until smooth. It will seize up slightly so BE QUICK! Don't answer the door or phone! Just when you think you have stirred enough, STIR, STIR and STIR again making sure no lumps have formed. Add the remainder of the milk and whisk until completely smooth. Turn the heat back to medium and cook for 5 minutes or until the Bechamel sauce thickens, stirring frequently.
  • Turn your heat off and add your cheddar cheese.
  • Stir well, until smooth.
  • Add your onion and chive cream cheese spread. Stir until completely smooth, set aside while you finish up your soup. You may have to fight your family back...the P's love this decadent cheese sauce!

Whatever you cook, have FUN and get your kids involved......
......you'll be glad ya did!

~The Domestic Curator ~ 
IT'S FALL Y'ALL, get out and enjoy!!


  1. Ronda, you do such great posts. Your pix make everything look delectable. Way-ta-go, girl!!!
    Coleen in Ukraine

  2. I'm a huge fan of you AND the chowder!

    1. Oh Patti - you are wonderful for my ego! The chowder is wonderful all on it's own!

  3. This sounds absolutely delicious! As cold as it's been, this would be a perfect meal this weekend. Thank you ;)

  4. This is what I need cooking on the stove right now. It is so cold and rainy here in NY. Pinned this. Thanks for bringing this to Weekend Bites. We will be live tonight 8:30 EST. Happy Thanksgiving.

    1. We love NY Diane. Here in Texas we have been running the air conditioner, it's still warm here. Ready for a little seasonably cooler weather!

  5. I really like Corn & Bescon, wow what a topic. What if you start to give services where students can buy perfect academic assistance from you of their choice. Because the way you have presented the food, the weather, your relation, everything is making us live the moment.