Sweet Corn Chowder - NumsTheWord

Sweet Corn Chowder

Sweet Corn Chowder

What is your favorite part of Autumn?  The leaves?  The weather changing?  The opportunity to pull out cute scarves and sweaters? The decorations or pumpkin patches?  Apple orchards or a warm cozy fire?

How about the opportunity to make and eat soup on a regular basis?  This Autumn, we’ve already made several soups and I have no plans on stopping. 

I love soup because it’s a great lunch or dinner.  It reheats well and it’s filling.

I love that I get to enjoy soup with corn bread or a nice crusty bread.

I love that it’s a fairly easy meal to create and rarely complicated.  And I especially love how forgiving soups are.  You can manipulate them and turn them into whatever flavor blend you prefer.  

This is a soup I’ve been making for a few years now.  It’s simple and always a hit.  

Our family has a slight obsession with corn.  It’s our favorite vegetable and we add it to most dishes we make.  So sweet corn chowder is right up our ally.  

This sweet corn chowder is filling, tastes amazing and reheats well.  And though I’ve not tried it, I suspect it would even freeze well.  

If you love the sweet flavor of corn, then give this sweet corn chowder a try.  I suspect it will quickly become your family’s favorite too!

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Sweet Corn Chowder

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: 4 Servings


  • 2 strips of bacon cut into bite sized pieces
  • 1/2 cup large yellow onion, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup celery, diced
  • 2 (15.25 ounce) cans of corn, drained
  • 1 bay leaf
  • 4 1/2 cups milk - I use whole, however any % will work
  • 2 medium potatoes, peeled and diced
  • 3 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon thyme


  1. In a heavy bottomed stock pot, add bacon and cook through. Do not cook till crispy, just until slightly brown.
  2. Add onion, bell pepper, celery and sautee for 5 minutes or until vegetables are softened.
  3. Add corn, bay leaf, milk, potatoes & salt. Bring to a boil then cover and turn heat off. Allow to cook for 15 minutes. This will help the potatoes to cook without scalding the milk.
  4. After 15 minutes, remove lid and bring mixture to a boil again. Add pepper and thyme. Cook for 5 minutes or until potatoes are soft and tender.


Items used in this recipe include…

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