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Loaded Beer and Bacon Corn Chowder

Loaded Beer and Bacon Corn Chowder


Don’t give me that look.

I am fully aware that in most parts of the world, it’s still summer. There is still frolicking in flip-flops and water activities to be done in the two weeks before fall officially sets in. But where I live, the rain-soaked-90’s-music-mecca, I already have the heater on and the wellies out.


Soup is my consolation prize for rainy days in early September. To be honest, that’s not the entire truth. I like it more than I thought I would, more than I even wanted to. The Los Angeles girl who dreaded moving here is shocked at how much I like the weather. Officially, I miss California. That’s the bi-line when I talk about how much I love Seattle. I do harbor a love for the rainy days that punctuate an otherwise sunny week in August. I’m in awe of the fall, the drizzly days, the morning mist, the leaves changing color by the hour. It’s magical.

If I’m being honest, this soup is less of a consolation for a lack of sun, and more of a celebration of the next season coming and how it’s forced me into a love for the Pacific Northwest weather.


Loaded Beer and Bacon Corn Chowder

Servings 4 servings


  • ½ lbs sliced bacon
  • ½ white onions chopped
  • ½ cup 55g peeled and chopped carrots
  • 1 cup 8oz pilsner beer (or summer ale, wheat beer)
  • 3 ears of corn kernels
  • 1 large 390g garnet sweet potato, peeled and diced
  • 2 cups 16oz chicken broth
  • ½ cup 100mL half & half
  • 1 teaspoon 4g garlic powder
  • 1 teaspoon 4g chili powder
  • 1 teaspoon 6g salt
  • ½ teaspoon 1g smoked paprika
  • 4 ounces shredded cheddar cheese
  • 5 green onions chopped
  • 1 jalapeno diced


  • Cook the bacon in a large Dutch oven over medium heat until crispy.
  • Remove from pan, pour off all the bacon grease except 2 tablespoons.
  • Once the bacon has cooled, chop and set aside.
  • Add the onions and carrots, cook until softened and starting to caramelize, about ten minutes.
  • Add the beer, scraping to deglaze the bottom of the pot.
  • Add the corn (reserve one cup of kernels for the end), sweet potatoes, and broth. Bring to a gentle simmer, cooking until the sweet potatoes are fork tender.
  • Using an immersion blender, blend until smooth. Stir in the half and half, remaining corn, garlic powder, chili powder, salt and smoked paprika. Stir over medium heat until warmed. Adjust spices to taste.
  • Ladle into bowls, top with cheddar, green onions, chopped bacon, and jalapenos.


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Ellen September 10, 2016 um 5:59 am

This looks delicious! I have to buy an immersion blender right away. I’m always seeing it called for in so many recipes and now I am going to purchase one. I can’t wait to try this chowder- bacon should be its own food group. I haven’t been to Seattle in decades and loved it when I visited friends there for many years. Thank-you for this wonderful post, I so enjoy your blog.


Fred September 11, 2016 um 4:48 pm

Heart attack be damned, I’m going to make this. // ▲ ▲


Lisa Hartjes September 12, 2016 um 4:39 pm

I’m not a big fan of sweet potatoes. Can I substitute yukon gold or the like for them in this recipe?


Jackie September 12, 2016 um 8:33 pm

You can, but it will unbalance the soup. You may need to compensate a bit. You can’t really taste the sweet potato flavor, it’s more of a thickener, and as a slight sweetening element.


Lisa Hartjes September 13, 2016 um 1:42 pm

Thanks for letting me know!


Michelle September 20, 2016 um 10:20 am

Made this last night. It was to die for. Thank you for a great recipe!


Jackie September 20, 2016 um 10:46 am

That’s awesome! So glad you liked it


Cindy L Parrish October 2, 2017 um 2:36 pm

Really looking forward to making this. Do you think it would be okay to freeze leftovers?


Jackie October 3, 2017 um 9:07 am

I think so, it seems like a soup that would freeze well


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