Southern Style Corn Chowder with Bacon

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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!


Units Scale
  • 1 lb Uncured Bacon
  • 1 cup finely chopped Sweet Onion
  • 1 cup finely chopped Carrots
  • 1/2 cup finely chopped Celery
  • 2 Tbs minced Garlic
  • 1 cup finely chopped Red Pepper
  • 5 cups frozen Corn Kernels
  • 1/4 cup Gluten Free all purpose flour blend, I used Bob’s Red Mill
  • 2 quarts low sodium Chicken Broth
  • 1 1/2 cups 1/2 inch cubes Baby Yukon Gold Potatoes
  • 1 can full fat Coconut Milk
  • 1/4 tsp Cayenne Pepper
  • Parsley for garnish


  1. Add Bacon to a 6 Quart Dutch Oven Pot over medium heat, cook until crispy.
  2. Remove Bacon and drain on paper towels.
  3. Add Onions, Carrots, and Celery to the bacon grease in the pot.
  4. Cook until vegetables are softened, about 5 min.
  5. Add Garlic, stir in for 30 seconds.
  6. Add Red Pepper and Corn, cook 10 min stirring often.
  7. Sprinkle flour into the pot and stir constantly for 5 min.
  8. Add the Chicken Broth and Cayenne Pepper to the pot and stir to combine.
  9. Add Potatoes to the pot and bring to a boil on med-high heat.
  10. Reduce to a simmer on med-low and cook about 20 min or until Potatoes are done.
  11. Remove from heat and stir in Coconut Milk.
  12. Add parsley for a garnish.
  13. Enjoy!

Keywords: southern style corn chowder with bacon, corn chowder, corn chowder with bacon, chowder, gluten free, soup

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