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Dutch Oven Corn Chowder

This is a classic corn chowder that’s easily prepared camp side. You can use fresh corn cut off the cob or frozen kernels for this hearty and creamy soup. Chives and bacon pieces sprinkled on top are perfect additions.

Makes 8 servings.


Cast iron Dutch oven


8 slices bacon, cut into ¼” – ½” pieces

2 tbsps butter

1 medium yellow onion, diced

2 cloves garlic, minced

¼ cup all-purpose flour 

6 cups low sodium vegetable broth 

6 cups corn, freshly sliced off the cob or frozen

1 lb Yukon gold potatoes, peeled and cubed into ½” pieces

2 cups half and half

½ tsp salt

¼ tsp ground pepper

2 tbsps chives, finely chopped 

Image by Rudisill


  1. Cook bacon in Dutch oven for 5-6 minutes or until bacon is crisp. Remove bacon and transfer it to a paper towel-lined plate. Set aside. 
  2. Reserve 2 tbsps of the bacon fat in the pot and discard the rest. Add butter and diced onion to the pot and cook for 3-4 minutes, until the onion is soft and translucent.
  3. Stir in garlic and flour. Cook for 1-2 minutes, stirring regularly. Pour vegetable broth in slowly while whisking. Continue whisking until mixture is bubbling and thick.
  4. Add corn and potatoes. Cook for 20 minutes, until the potatoes can be pierced easily with a fork. Stir.
  5. Stir in half and half, ¾ of the bacon, salt, and pepper. 
  6. Serve garnished with chives and remaining bacon (crumbled).
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