Corn Chowder with Bacon
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
  • 4 slices bacon, cut in 1/4-inch wide pieces
  • 1 large yellow onion, diced
  • 2 tablespoons unbleached all-purpose flour
  • 32 ounces (~1 liter) chicken broth
  • 4 medium Yukon Gold potatoes, peeled and diced medium
  • 16 ounces (454 g) fresh or frozen corn kernels, thawed if from frozen
  • 2 cups (480 ml) Lactaid® Whole Milk
  • 2 tablespoons minced fresh parsley leaves, plus more for garnish
  • sea salt to taste
  • fresh ground black pepper
  1. Warm the 6-quart pot over medium heat and fry the bacon until the fat renders and the bacon browns, about 4 to 5 minutes. Add the onion and cook until it’s translucent, about 3 to 4 minutes. Whisk in the flour and cook slowly it until the mixture is lightly browned and has a slightly nutty flavor, about 10 minutes. If it still tastes like flour, it’s not ready.
  2. Whisk in the chicken broth 1 cup at a time until the flour mixture is thoroughly combined with the broth, then the stir in the potatoes and cover the pot. Bring to a boil then reduce heat and simmer until the potatoes are tender, about 10 minutes. Use a potato masher to mash some of the potatoes to thicken the soup, but make sure to leave plenty of chunks.
  3. Add the corn, Lactaid® Whole Milk, and parsley, then salt and pepper to taste. Bring to a simmer and cook until the corn is hot and tender. Remove from heat and serve garnished with parsley and oyster crackers.
More Information

5 to 6-quart pot with heavy bottom and lid
Recipe by Andrea Meyers at