Corn, bacon & kale chowder

Corn, bacon & kale chowder
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When I organize a corn roast, I like to save a few ears of corn to make chowder the next day.

Since I’ve been drinking a lot of green juices lately, I had leftover kale and added it to my recipe.

Take advantage of corn season by cooking this rich and comforting dish.

  • ServesServes 4
  • Prep time5 min
  • Cook time27 min
  • Timeout-
  • FreezingFreezes well



  • 1 cup Spanish onion, finely diced
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 1 potato, finely diced
  • Kernels of 4 cobs corn (about 2 cups if using frozen corn)
  • 5 slices bacon, cooked and chopped
  • 2 cups vegetable broth
  • 1 cup 15% or 35% cream
  • Handful of kale, chopped
    Replacement options

    or baby spinach

  • Salt and pepper, to taste


  1. In a saucepan, melt the butter and soften the onion for 5 minutes. Add the garlic and cook for 2 more minutes.
  2. Add the potatoes, corn, bacon (save some to garnish), and broth. Season well and simmer for 15 minutes.
  3. Add the cream and kale and simmer for 5 more minutes. Adjust the seasoning and garnish with bacon and kale.
Recipe published on August 19, 2018