Recipes

Chilliwack Corn Chowder with Maple Bacon

Sweet, fresh corn and maple bacon are the stars in this hearty, rich and creamy Chilliwack Corn Chowder with Maple Bacon that is bursting with flavour!

Chilliwack Corn Chowder with Maple Bacon

It’s harvest season for sweet Chilliwack corn, and my family has been enjoying corn on the cob for several weeks now. With the colder weather we’ve been experiencing over the last few days, I started thinking about fall recipes. I decided it was the perfect time to make my favourite chowder recipe, Chilliwack Corn Chowder with Maple Bacon.

Chilliwack corn

Corn chowder is a great comfort food that’s so easy to prepare. Nothing beats fresh, sweet corn cut off the cob, but canned corn can also be used. You can also adapt this recipe, adding a variety of vegetables and spices, or even wine and cheese.

Thick sliced maple bacon

In this recipe I used sweet, fresh Chilliwack corn from Sparkes Corn Barn, and the maple bacon is also sourced locally in Chilliwack from Johnston’s. The bacon is gluten-free!

Yukon Gold potatoes

Yukon Gold potatoes are a good choice for this recipe. When cooked they take on a creamy tender consistency with a rich buttery flavour, and they pair well with cream, butter, garlic, bacon and thyme.

Bell peppers

Red peppers have a subtly sweet taste, and they add just the right amount of colour to this corn chowder recipe.

Yummy!

My daughter brought me back this adorable “mother hen and chicks” dish towel from Hawaii. I think it goes well with all the Farm Fresh & Locally Grown ingredients in this delicious corn chowder!

Chilliwack Corn Chowder with Maple Bacon

Sweet, fresh corn and maple bacon are the stars in this hearty, rich and creamy Chilliwack Corn Chowder with Maple Bacon that is bursting with flavour.
Prep Time30 mins
Cook Time40 mins
Course: Main Course
Keyword: Chilliwack Corn Chowder with Maple Bacon, Corn Chowder
Author: Linda Krenz

Ingredients

  • 6 cobs fresh corn, shucked
  • 6 thick slices of maple bacon
  • 1 large onion
  • 1 tbsp butter
  • 1 lb Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
  • 2 cups chicken broth
  • 1 tbsp fresh thyme leaves
  • 1 tsp ground cayenne pepper
  • 3 cups heavy cream
  • 2 cups whole milk
  • 2 red bell peppers
  • 3 cloves of garlic, minced
  • 6 green onions, sliced on bias
  • salt & pepper

Instructions

  • Using a sharp knife, remove the kernels from the corn cobs and place in a large bowl.
  • Peel and chop the onion into 1/4 inch pieces.
  • Dice red peppers.
  • Slice the bacon thinly.
  • In a large pot add the butter, chopped onion, red pepper and garlic and sauté until slightly translucent.
  • Add the bacon and cook until golden brown.
  • Add the potatoes and toss to coat.
  • Add the fresh thyme, cayenne, chicken stock, cream and half the milk.
  • Take half the corn kernels and the other half of the milk and mix in blender until smooth.
  • Add this mixture to the pot, along with the remaining corn.
  • Simmer for 20 to 30 minutes or until the potatoes are tender.
  • If necessary, thicken with 1 tbsp cornstarch and 1 tbsp water mixture.
  • Season with salt and pepper.
  • Garnish with green onion.

2 thoughts on “Chilliwack Corn Chowder with Maple Bacon

  1. Linda,

    This looks like a fantastic corn chowder recipe!
    I love all chowders and will save this one to my already growing collection!
    Have you ever tried adding shrimp to this recipe?
    I love seafood chowders and this would be another way to use your recipe.

    Hugs,
    Robin

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