Bacon & Corn Chowder with Cheddar

This hearty, smooth and creamy chowder is the perfect antidote to winter’s chill. Serve it with a sprinkle of local Cheddar on top and warmed crusty bread after your favourite outdoor winter activity for a little extra warmth and coziness. Recipe from the 2022 Milk Calendar.

Prep Time

15 min

Cook Time

35 min

Total Time

50 min


  • soup pot
  • whisk


  • 10 slices bacon
  • chopped 2 stalks celery, finely chopped
  • 1 small onion, finely chopped
  • 3 tbsp (45 mL) all-purpose flour
  • 3 cups (750 mL) local 2% milk
  • 1 cup (750 mL) chicken or vegetable broth
  • 2 potatoes (about 12 oz/375 g), peeled and chopped
  • 3/4 tsp (4 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 2 cups (500 mL) frozen or fresh corn kernels
  • 1 tbsp (15 mL) chopped fresh dill Fresh dill sprigs
  • Shredded aged Cheddar


  1. In a soup pot, cook bacon over medium-high heat for about 8 minutes or until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate.
  2. Reduce heat to medium and add celery and onion; cook, stirring for about 5 minutes or until softened. Stir in flour to coat; cook for 1 minute. Whisk in milk and broth until smooth. Add potatoes, salt and pepper. Bring to a simmer, stirring frequently, and simmer gently for 15 minutes or until potatoes are tender. Stir in reserved bacon, corn and dill and cook for about 5 minutes or until corn is heated through.
  3. Ladle into bowls and top with Cheddar and garnish with dill sprigs to serve.