This creamy, smoky corn chowder has the added flavor of smoked corn, savory bacon, and mildly sweet and aromatic leeks. This comforting soup is perfect for crisp fall days, and it’s easy to make!

If you don’t have access to a smoker or grill, don’t despair. Substitute the smoked corn with fresh corn, canned or frozen. Add 1/4-1/2 teaspoon of smoked paprika to the soup. Start small and work up from there for the perfect smoky effect. If you’re not a fan of smoked paprika, you can add a few dashes of liquid smoke to the broth instead.

Ingredients

• 4 slices bacon, chopped
• 2 leeks, white parts only
• 1 large russet potato
• Garlic
• Smoked corn (5 ears of corn or 2 1/2 cups)
• Low-sodium chicken broth (sub with chicken stock or vegetable broth)
• 1 cup half and half (sub with whole milk)
• Salt
• Black pepper
• Crushed red pepper flakes
• Chopped parsley (sub with chopped green onion, fresh thyme, or chives)
• Oil (extra-virgin olive oil or avocado oil)

How to Smoke Corn for Chowder

• Set up your smoker or pellet grill for a 225-degree F, 1-hour cooking time. Use mild to moderate smoke-flavored wood, such as apple, cherry, or pecan.
• Gently pull back the corn husks without removing them completely.
• Remove the silky threads, and brush the exposed corn with a little oil.
• Place the corn in the smoker or pellet grill, close the lid, and cook for 60 minutes.
• Use heat-resistant gloves to remove the corn once it is done.
• Let the smoked corn rest for 20 minutes.

• Remove the husks completely, then cut off the ends of the cob. Stand the smoked corn on a clean cutting board and carefully slide a sharp knife downward to remove the kernels. Repeat the process with the remaining corn. Measure our 2 1/2 cups, and set aside for the chowder.

Making Smoky Corn Chowder

• Cook Bacon: In a medium-sized Dutch oven or pot, cook bacon over medium heat until browned and rendered.
• Remove the cooked bacon with a slotted spoon and place it onto a paper towel-lined plate to drain.
• Leeks and Garlic: There should be 1 1/2-2 tablespoons of bacon drippings remaining in the pan. If there is more, scoop it out and discard some of it.
• Next, add the leeks to the pot and cook over medium-low heat for 3-4 minutes until soft. Add the minced garlic, and cook for 20-30 seconds, until fragrant.
• The Soup: Add 1/2 of the cooked bacon, potatoes, corn kernels, broth, half-and-half, salt, black pepper, and red pepper flakes to the pot. Simmer over medium-low for 15 minutes, stirring occasionally. Reduce heat to low if it bubbles too much.
• Blend: Once the potatoes are fork-tender, remove the pot from heat and transfer half of the smoky corn chowder to a blender. Do not overfill! You might need to do this step in batches.
• Puree the mixture and return it to the pot with the remaining soup.
• Final Touches: Stir through to combine, and serve with remaining bacon and parsley on top.
• Leftover Soup: Store leftover smoky corn chowder in an airtight container in the fridge for up to 4 days. Reheat soup in the microwave. Freeze for up to 4 weeks.

More Recipes!

• Fall Recipes for the Grill or Smoker
• Bacon Wrapped Corn Skewers
• Smoked Pumpkin Pie

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Smoky Corn Chowder

This creamy, smoky corn chowder has the added flavor of smoked corn, savory bacon, and mildly sweet and aromatic leeks. This comforting soup is perfect for crisp fall days, and it’s easy to make!

Course Main Course, Soup

Cuisine American Food

Keyword corn chowder, smoked corn chowder

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 5 slices bacon chopped
• 2 large leeks white parts only sliced thin
• 2 cloves garlic minced
• 2 1/2 cups of smoked corn 5 ears of corn
• 3 1/2 cups low-sodium chicken broth sub with vegetable broth
• 1 cup half and half
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup chopped parsley sub with chopped green onion or chives
• Oil
• 1 large russet baking potato peeled and chopped into small pieces

Instructions

• Smoke the corn: Set up your smoker or pellet grill for a 225-degree F, 1-hour cooking time. Use mild to moderate smoke-flavored wood, such as apple, cherry, or pecan.
• Gently pull back the corn husks without removing them completely.
• Remove the silky threads, and brush the exposed corn with a little oil.
• Place the corn in the smoker or pellet grill, close the lid, and cook for 60 minutes.
• Use heat-resistant gloves to remove the corn once it is done.
• Let the corn rest for 20 minutes.
• Remove the husks completely, then cut off the ends of the cob. Stand on a clean cutting board and carefully slide a sharp knife downward to remove the kernels. Repeat the process with the remaining corn. Measure our 2 1/2 cups, and set aside.
• In a medium-sized Dutch oven or pot, cook bacon over medium heat until browned and rendered.
• Remove the cooked bacon with a slotted spoon and place it onto a paper towel-lined plate to drain.
• There should be 1 1/2-2 tablespoons of rendered bacon fat remaining in the pan. If there is more, scoop it out and discard some of it.
• Next, add the leeks to the pot and cook over medium-low heat for 3-4 minutes until soft. Add the minced garlic, and cook for 20-30 seconds, until fragrant.
• Add 1/2 of the cooked bacon, chopped potatoes, corn, broth, half-and-half, salt, black pepper, and red pepper flakes to the pot. Simmer over medium-low for 15 minutes, stirring occasionally. Reduce heat to low if needed.
• Once the potatoes are fork tender, remove the pot from heat and transfer half of the soup to a blender. Do not overfill! You might need to do this step in batches.
• Puree the mixture and return it to the pot with the remaining soup. Taste, and adjust seasoning to your liking.
• Stir through to combine, and serve with remaining bacon and parsley on top.
• Store leftover smoky corn chowder in an airtight container in the fridge for up to 4 days. Reheat soup in the microwave. Freeze for up to 4 weeks.

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