Smokey Corn Chowder

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I know I have professed my love of soups before, but dang, they are just so perfect for winter dinners. Especially when the temperatures outside are making even the polar bears shiver. Sitting down to a warm bowl of this Smokey Corn Chowder and some homemade rolls is a delightful way to end a dreary cold day. Trust me.
This Smokey Corn Chowder has just the right amount of heat to warm you up from head to toe. So yummy!My kids are all huge fans of corn chowder, and it is the perfect last minute soup because there is no chicken or beef to defrost. Which I often forget to do. Why is it so dang hard to remember to grab a packet of meat out of the freezer before 5 pm?
This creamy Smokey Corn Chowder is hearty and delicious!This smokey corn chowder has a little bit of a kick to it, and I adored the slightly smokey flavor from the smoked paprika. It is a fabulous addition to many recipes, so I recommend having some in your spice collection. You can add more red pepper flakes if you like more heat. We have a four year old, so I have to keep things pretty tame.
This updated version of classic corn chowder has a little bit of heat. So delicious!This chowder is hearty, delicious, and easy to make. It doesn’t get much better, does it?

Yield: 8 servings

Smokey Corn Chowder

Smokey Corn Chowder


  • 2 large potatoes, diced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 cups chicken broth
  • 5 slices bacon, diced
  • 2 cloves garlic, minced
  • 2 Tbsp flour
  • 2 cups milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 2 10-oz bags of frozen corn


  • Cook potatoes, onion, and celery in chicken broth in a large pot till crisp tender, about 15-20 minutes. Meanwhile, in a skillet over medium heat, cook the bacon till very crisp. Drain off all but about a tablespoon of the fat. Add the garlic and cook for about 30 seconds. Whisk in the flour, then the milk. Cook and stir till mixture comes to a boil; boil and stir for at least one minute. Add to the veggie mixture. Stir in seasonings and corn. Heat through and serve.
  • Notes

    Recipe inspired by Mel's Kitchen.

    This Smokey Corn Chowder is spicy, but not too spicy. Even my 4 year old loved it!


    1. I probably won’t peel potatoes and just dice them after thoroughly washing them. Also add a small can diced green chillies to soup

    2. This sounds delicious! We love soups, too, especially this time of year, and while we have several favorites, we don’t have anything like this in our rotation. I was planning potato soup tonight for Meatless Monday, but I believe I’ll try this instead; not having to peel a bag of potatoes will give me more time for blogging! 😉 Happy New Year, Kara!

      • Haha, yes- more time for blogging is always great! Peeling potatoes is the worst part about making potato soup. I usually make one of my boys do it. 🙂

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