Corn Chowder

Corn Chowder

This potato and corn soup should be a fall staple in every home!


Yields 8 Servings
  • 8 sliced bacon, diced
  • 2 Tbsp. butter
  • 1 medium yellow onion, diced
  • 1/4 c. flour
  • 2 tsp. garlic, minced
  • 5 c. water
  • 1 - 32 oz. bag of frozen corn
  • 1 lb. potatoes, diced
  • 2 c. shredded cheddar cheese
  • 1 c. heavy cream
  • 1/4 c. Firebee Spicy Honey
  • 1/4 tsp. thyme
  • salt & pepper to taste
  • chives - optional


Step 1

Cook the bacon in a large pot until crispy. Remove and set aside for later.

Step 2

Add the butter to the pot and cook the onions until translucent, about 5 minutes at medium heat. Add in garlic and flour and cook for an additional minute. 

Step 3

Add in water, whisking constantly, and increase the heat to medium high. 

Step 4

Add the corn, potatoes, Firebee Spicy Honey, salt, pepper, and thyme. Stir and bring to a boil, then reduce heat to a simmer. 

Step 5

Cook for 30 minutes, or until potatoes are tender. Add in the bacon, shredded cheese, and heavy cream, stirring until the cheese is melted.

Step 6

Serve hot, and top with chives and additional cheese if desired.


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