• Cooking Time:
  • Servings:
  • Preparation Time:



  • 4 ears corn
  • olive oil or butter
  • 1/4 lb. bacon, chopped
  • 1 Tbsp. butter
  • 1 large onion, diced
  • 1 bay leaf
  • 3/4 lb. potatoes, peeled and cubed
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • 1 cup half and half
  • 1/2 cup cheddar cheese
  • salt and pepper


  • Husk corn. Rub each ear with either olive oil or butter and sprinkle with salt and pepper. Grill, until some kernels get charred/blistered Once the ears are cool enough to handle, cut the kernels off the ears. Set aside.
  • Cook bacon in a stockpot or dutch oven, until it has rendered its fat. Remove the bacon with a slotted spoon and set aside. If there is more than 1 Tbsp or so of bacon fat left, pour out enough so that 1 Tbsp. remains.
  • Add onions, bay leaf and butter and cook until onions are tender, about 10 minutes.
  • Stir in potatoes and coat them with the fat. Stir in garlic and cook until fragrant.
  • Add chicken broth and salt and pepper to taste. Bring to a boil and reduce heat. Simmer about 10 minutes or until potatoes are almost done, but not quite.
  • Add in corn and simmer until potatoes have cooked completely.
  • Pluck out bay leaf. Put 1/4 of the mixture through a food mill or a food processor. (This is not necessary but I like doing it because I think it gives the soup great texture). Add back into dutch oven.
  • Add cheese and half and half and simmer until heated through and cheese is melted.
  • Ladle into bowls and top with bacon (and more cheese, if desired).

Categories: Chowder  Soup  Stove  Vegetable 
© 2006-2017 BakeSpace, Inc. All Rights Reserved