Roasted Corn and Bacon Chowder | DFM

Roasted Corn and Bacon Chowder


5 min.


30 min.

Serving Size

4 servings

*****Great Tastes 2018-2019*****

A hearty corn chowder makes for impressive autumn dining when you use fresh seasonal ingredients – and bacon!


  • 3 cobs corn, husked*
  • 6 slices bacon, chopped
  • 1 cup (250 mL) chopped onion
  • 1 tbsp (15 mL) finely chopped garlic
  • 1 tbsp (15 mL) butter
  • 2 tbsp (30 mL) all-purpose flour
  • 1/4 tsp (1 mL) paprika
  • Pinch cayenne pepper
  • 3 cups (750 mL) chicken broth
  • 2 cups (500 mL) milk
  • 2 cups (500 mL) diced peeled potatoes



  • 1/4 cup (60 mL) finely chopped green onions or chives
    1/2 cup shredded Canadian Cheddar cheese


1. Preheat grill to medium-high (or preheat broiler). Cook corn, turning often, for about 15 minutes or until kernels are tender. Let cool; cut kernels from cobs. Set aside.
2. Meanwhile, cook bacon in large saucepan set over medium heat for about 6 minutes or until browned; use slotted spoon to transfer to paper towel–lined dish. Set aside. In same pan, cook onion, garlic and butter for about 5 minutes or until onion is softened.
3. Add flour, paprika and cayenne to pan; cook, stirring, for 1 minute. Whisk in broth and bring to boil. Reduce heat to medium-low; add milk and potatoes. Cover and cook for about 10 minutes or until potatoes are tender.
4. Stir in reserved corn and bacon; cook until heated through and thickened. Garnish with green onions and Cheddar cheese.



  • As an alternative to using corn on the cob, use 2 cups of frozen corn.
  • To roast evenly distribute frozen corn over a lined baking sheet.
  • Using the broil setting, roast corn until some of the kernels begin to turn dark brown or blacken.