This Southern Style Corn Chowder with Bacon is super easy to make, but everyone will think you’ve slaved over a hot stove all day long. Oh and did I mention it has BACON?! Yesss!
So I just purchased my very first Dutch Oven 6 Qt Pot
Let me tell you, I absolutely love cooking with this now!
I made this entire Southern Style Corn Chowder all in one pot, including the Bacon! And cleanup afterwards was a breeze, not one thing stuck to the inside of this pot. I. Love. It.
Alright, let’s get into how to make this easy-peasy Chowder!
Ever since I moved to the South a year and a half ago, I’ve been dining on some Amazing Southern Cuisine down here! Everything from Seafood Boils to Gator…yes Gator. Umm Yeah, not really a big fan of the Gator. 😛
I’ve been cooking more and more Southern meals at home to save some $$$ like this Shrimp Boil in Foil, which to my surprise got raving reviews from lots of people that live in the South. From what everyone tells me, it’s similar to what’s called a ‘Low Country Boil’. My version doesn’t require any boiling or big messy pots through. I just threw everything in a foil packet and baked it. It turned out absolutely delicious! Ok, I must be doing something right!
Ok back to the Chowder recipe, sorry I get side tracked sometimes talking about food. 🙂
For this recipe I used one pound of Uncured Bacon. Not all of the bacon ended up in the Chowder though…I can’t help it, that stuff is like candy to me! 😛
When the Bacon is done cooking, put it on some paper towels to drain. I left all of the Bacon grease in the pan for extra flavor. I did not add any additional salt since the Bacon and the grease would give it enough sodium. If you don’t want to add the Bacon grease, then just dump it out. I would advise though of leaving a small amount to saute the vegetables with, but again that’s your choice.
I added the Onions, Carrots, and Celery to the Bacon grease and sautéed them over medium heat for about 5 minutes until they were softened a bit. Add in the Garlic and saute about 30 seconds.
Note: Never use heat that is higher than med-high for your Dutch Oven or it could crack.
Next add in the Red Pepper and Corn. Cook another 10 minutes stirring often.
Sprinkle the Flour into the pot and stir for 5 minutes. I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flour
Add in the Chicken Broth and Cayenne Pepper, stir to combine.
Add the Potatoes to the pot and turn the heat up to med-high (again don’t go higher than this temp). Bring it to a boil, then turn the heat to med-low and simmer for about 20 minutes or until Potatoes are done.
Remove the pot from the heat and add in the Coconut Milk. Stir well and serve with some Easy Sweet Cornbread.
If you try this recipe let me know what you think! Leave a comment below, it’s super helpful to me and other readers!
Bon Appetit!
- 1 lb Uncured Bacon
- 1 cup finely chopped Sweet Onion
- 1 cup finely chopped Carrots
- ½ cup finely chopped Celery
- 2 Tbs minced Garlic
- 1 cup finely chopped Red Pepper
- 5 cups frozen Corn Kernels
- ¼ cup Gluten Free all purpose flour blend (I use Bob's Red Mill)
- 2 quarts low sodium Chicken Broth
- 1½ cups ½ inch cubes Baby Yukon Gold Potatoes
- 1 can full fat Coconut Milk
- ¼ tsp Cayenne Pepper
- Parsley for garnish
- Add Bacon to a 6 Quart Dutch Oven Pot over medium heat, cook until crispy.
- Remove Bacon and drain on paper towels.
- Add Onions, Carrots, and Celery to the bacon grease in the pot.
- Cook until vegetables are softened, about 5 min.
- Add Garlic, stir in for 30 seconds.
- Add Red Pepper and Corn, cook 10 min stirring often.
- Sprinkle flour into the pot and stir constantly for 5 min.
- Add the Chicken Broth and Cayenne Pepper to the pot and stir to combine.
- Add Potatoes to the pot and bring to a boil on med-high heat.
- Reduce to a simmer on med-low and cook about 20 min or until Potatoes are done.
- Remove from heat and stir in Coconut Milk.
- Add parsley for a garnish.
- Enjoy!
Discloser: there are Amazon affiliate links in this post.
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