Grilled corn chowder is a delicious soup recipe with sweet grilled corn, red peppers, potatoes, bacon, and fresh thyme.
I’ve been making this corn chowder for years, and somehow I never get tired of it. The flavor is so comforting — sweet grilled corn, smoky bacon, and earthy thyme all simmering together until the whole kitchen smells irresistible. It’s one of those recipes I find myself craving the moment corn season rolls around.
What makes this chowder so special is the texture. The potatoes and corn release their starches as they cook, and with just a tiny bit of flour, the broth becomes beautifully creamy without feeling heavy. Every spoonful is a mix of tender corn, soft potatoes, and little bites of bacon, and I always scrape the bottom of the bowl for the very last kernels.
This is the kind of soup I reach for on warm summer evenings, busy weeknights, or honestly anytime I need something cozy and familiar. It’s simple, richly flavored, and one of those recipes I know will always turn out exactly how I want it — delicious, dependable, and deeply satisfying.
Pro tips
For the best flavor , after you cut the grilled corn off the cobs, put the cobs into the soup pot. The corn cobs will give the soup the best sweet corn flavor. Just make sure to remove them before serving the soup.
The most important part of any soup is the stock . There is not a single soup recipe out there that won’t be made better or worse depending on the stock you use. If you can, use homemade stock . If you can’t, use the best quality stock you can find, preferably store-bought bone broth.
What to serve with grilled corn chowder
Grilled corn chowder is easily a meal in itself. But we love to butter up a slice of our no yeast bread to dunk into our soup bowls. This is also a great recipe to serve as a starter. Here are a few other grill recipes you can serve as the main course:
- Juicy Grilled Pork Chops
- Grilled Potato Salad with Scallion Pesto
- Chimichirri Grilled Chicken
- Grilled Mini Peppers with Minty Tzatziki
Grilled Corn Chowder with Potatoes and Bacon
- Pin
Ingredients
- ▢ 2 teaspoons cooking oil
- ▢ 4 cobs corn (husk removed)
- ▢ 5 slices bacon
- ▢ 1 medium onion (minced)
- ▢ 2 clove garlic (minced)
- ▢ 1 medium red bell pepper (diced small)
- ▢ 2 tablespoons all-purpose flour
- ▢ 6 cups chicken stock (homemade for the best flavor)
- ▢ 4 cups diced potatoes
- ▢ 1 tablespoon fresh tyme leaves (extra, to serve)
- ▢ 1 teaspoon EACH: sea salt and pepper (more to taste)
Instructions
- Preheat your grill to medium-high. Rub the oil over the corn cobs then grill for 10 minutes, turning every few minutes until the corn is cooked through and charred in spots. 2 teaspoons cooking oil, 4 cobs corn
- While the corn is on the grill, cook the bacon. Put the bacon into a medium-sized soup pot over medium-high heat. Let it cook, stirring occasionally, until it is crispy, about 10 minutes. Reduce the heat to medium about halfway through cooking. Remove the bacon and all but 2 tablespoons of the bacon oil from the pot. 5 slices bacon
- Add the onion, garlic, and bell pepper to the pot and cook for 3-4 minutes, until the onion is soft and translucent. Sprinkle the flour over the veggies, stir, and let it cook for 1 minute. Add the stock and potatoes to the pot and stir. 1 medium onion, 2 clove garlic, 1 medium red bell pepper, 2 tablespoons all-purpose flour, 6 cups chicken stock, 4 cups diced potatoes
- Hold a corn cob upright in a shallow bowl and cut off the kernels. Put the cobs into the soup pot and reserve the kernels. Simmer the soup, covered, for 10 minutes, or until the potatoes are soft. Remove the corn cobs from the pot.
- Add the grilled corn, thyme, salt, and pepper to the pot and stir. Taste and season with extra salt and pepper, if needed. 1 tablespoon fresh tyme leaves, 1 teaspoon EACH: sea salt and pepper
- Crumble the bacon then serve the soup topped with some bacon and a few thyme leaves.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Grilled Corn Chowder with Potatoes and Bacon
Ingredients
- 2 teaspoons cooking oil
- 4 cobs corn , husk removed
- 5 slices bacon
- 1 medium onion , minced
- 2 clove garlic , minced
- 1 medium red bell pepper , diced small
- 2 tablespoons all-purpose flour
- 6 cups chicken stock , homemade for the best flavor
- 4 cups diced potatoes
- 1 tablespoon fresh tyme leaves , extra, to serve
- 1 teaspoon EACH: sea salt and pepper , more to taste
Instructions
- Preheat your grill to medium-high. Rub the oil over the corn cobs then grill for 10 minutes, turning every few minutes until the corn is cooked through and charred in spots. 2 teaspoons cooking oil, 4 cobs corn
- While the corn is on the grill, cook the bacon. Put the bacon into a medium-sized soup pot over medium-high heat. Let it cook, stirring occasionally, until it is crispy, about 10 minutes. Reduce the heat to medium about halfway through cooking. Remove the bacon and all but 2 tablespoons of the bacon oil from the pot. 5 slices bacon
- Add the onion, garlic, and bell pepper to the pot and cook for 3-4 minutes, until the onion is soft and translucent. Sprinkle the flour over the veggies, stir, and let it cook for 1 minute. Add the stock and potatoes to the pot and stir. 1 medium onion, 2 clove garlic, 1 medium red bell pepper, 2 tablespoons all-purpose flour, 6 cups chicken stock, 4 cups diced potatoes
- Hold a corn cob upright in a shallow bowl and cut off the kernels. Put the cobs into the soup pot and reserve the kernels. Simmer the soup, covered, for 10 minutes, or until the potatoes are soft. Remove the corn cobs from the pot.
- Add the grilled corn, thyme, salt, and pepper to the pot and stir. Taste and season with extra salt and pepper, if needed. 1 tablespoon fresh tyme leaves, 1 teaspoon EACH: sea salt and pepper
- Crumble the bacon then serve the soup topped with some bacon and a few thyme leaves.
