Tell me you don't feel good just looking at this picture. You'd be lying.

Tell me you don't feel good just looking at this picture. You'd be lying.

Cheesy Bacon Corn Chowder

Chowder is one of the best things to fill your stomach with. It’s like a thicker, manlier version of soup. You know what’d make chowder even manlier? If you’re seriously asking yourself that question, you must be new here. Welcome to Bacon Meals. You’re life is better now that you’re frequenting this site and bookmarking every page. Studies that I just made up show that you’ve become 27% sexier since you started reading this paragraph. Imagine the possibilities once you actually start making the Cheesy Bacon Corn Chowder.


  • 12 slices bacon, chopped
  • 1/4 cup olive oil
  • 6 cups chopped yellow onions
  • 4 tablespoons unsalted butter
  • 1/2 cup flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 12 cups chicken stock
  • 6 cups diced potatoes, unpeeled
  • 10 cups corn
  • 2 cups half-and-half
  • 1/2 pound sharp cheddar cheese, grated


  1. In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes.

  2. Remove the bacon with a slotted spoon and set aside.

  3. Reduce the heat to medium, add the onions and butter to the bacon grease, and cook for 10 minutes, until the onions are translucent.

  4. Stir in the flour, salt, pepper, turmeric, and chili powder and cook for 3 minutes.

  5. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.

  6. Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted.

  7. Season to taste with salt and pepper. Serve hot with bacon garnish.

  8. Drink with a large straw, or possibly a funnel. Do not share.

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