Soups Tomato, Corn and Bacon Chowder

A hearty chowder is cozy for cool nights.
  • Makes: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • 8 ounces bacon
  • 12 ounces frozen corn, thawed
  • 14.5 ounces diced tomatoes, drained
  • 3 cloves garlic, pressed
  • 3 tablespoons flour
  • 4 cups chicken stock
  • salt and pepper, to taste
  • 3-4 tablespoons basil, chopped


  1. Saute bacon in a medium stockpot. Remove bacon, and reserve 2 tablespoons bacon fat. Saute corn and garlic in 1 tablespoon fat.
  2. In a food processor, puree the sauteed corn, bacon and garlic with 1 cup of stock until smooth.
  3. In the remaining tablespoon of fat, stir the flour over medium heat. When it begins to bubble, pour in the other three cups of stock. Heat and stir until thickened slightly.
  4. Add corn mixture and tomatoes to the hot stock. Season to taste. Stir until thick and heated through. Garnish with fresh basil.