October 20, 2021

Bacon, Corn and Potato Chowder with Taking Stock Foods Chicken Bone Broth

It is soup season, friends. It is like my bodily clock knows when it should start loading up on fluids to hydrate and prepare for the winter ahead. If you happen to have a walnut tree, as I do, soup season coincides with every squirrel within a 6 block radius descending on your yard and storing up the walnuts. This is what my chest freezer looks like, but it is not walnuts being stored for the winter. It is soup. Last weekend alone, I made: White bean with ham soup, zucchini, curry, apple Soup, pumpkin bisque, and finally, my bacon potato corn chowder. I make this chowder at the end of every Farners Market season when I have harvested a dozen ears worth of corn kernels. I cut the kernels off the cob and freeze them on sheet pans so that I have fresh corn throughout the winter. I save the cobs too.

Soups start with stock, and if you have been following me for a while, you know I love to make my own chicken stock and that I am a fan of drinking bone broth for the vital health benefits and nutrients it provides. When I am stocking my freezer with soups – I can’t keep up on the homemade stock required when making so many soups, so I turn to my trusty favorite homemade stock made right here in Minnesota – Taking Stock Foods Chicken Bone Broth. Taking Stock Foods is a woman-owned company based in St. Paul. I interviewed one of the founders, Molly Clark, on the @Makersofmn podcast I host (Season 1 Episode 51), and I have been a fan of their Organic Chicken and Ginger Tumeric Bone Broths ever since.

Order online now with the code, Stephsoup15  for 15% off your broth when you order by November 11th at,

All great soup recipes start with great ingredients. Taking Stock Foods broth is slow-cooked and organic and makes an excellent addition to any stockpot. I think their packaged bone broth is the best you can get in the supermarket. their bone broths are cooked from whole ingredients that are traceable to the farms they were grown on. No other shelf-stable bone broth that I’ve seen on the shelf can say that. Look for Taking Stock’s Bone Broth At Whole Foods, Kowalskis, and the various Twin Cities Co-ops and at their website. The broth can be used in curries, gravy, or as a base for cooking rice instead of water. Taking Stock Bone broth is easy to digest and really enriches the soup. And… don’t even get me started on the health benefits that some of the amino acids in bone broth have been tied to, including better sleep, reduced inflammation, and healing of the digestive tract leading to improved gut health. Which… leads me back to the soup.

Here is the recipe for the oh-so-delicious bacon, potato, and corn chowder. Feel free to use frozen corn here – those veggies get flash-frozen pretty quick and make this soup easy to make all year long.

 If you use the code, Stephsoup15 it is good for 15% off your broth when you order by November 11th at,. 

(Limit 1 coupon per customer, can not be bundled with other offers) 

Bacon, Potato Corn Chowder

Bacon, Potato Corn Chowder

Yield: 6 servings


  • 4 ears of corn (or use 4-5 cups frozen corn)
  • 3 Tbsp butter
  • 8 slices bacon chopped
  • 2 garlic cloves chopped
  • 1 medium onion diced
  • 1/4 cup flour
  • 6 cups chicken broth
  • 2 large potatoes cut into a 1-inch dice
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 pint heavy cream (2 cups)
  • 1 cup green onions sliced, both white and green parts
  • 2 tsp kosher salt
  • 2 tsp fresh cracked ground pepper


  1. Cut the corn off the cob by standing the cob in a wide-mouthed bowl and cut the kernels off the cob. The bowl will catch the kernels. Reserve the cobs
  2. Place 1 Tbsp butter in a large pot over medium-high heat. Add bacon and cook until brown.
  3. With a slotted spoon, transfer bacon from pot to a paper towel to drain
  4. Add an additional 2 Tbsp butter and garlic and chopped onion to the pot. Cook 3 minutes until onion is cooked through
  5. Sprinkle flour over onion mixture and cook, stirring, for 1 minute.
  6. Add 3 packages Taking Stock Foods Chicken Broth to the pot with the potatoes, thyme, and remaining corn cobs if using with a bay leaf to the soup
  7. Simmer for 25 minutes then remove corn cobs and bay leaf
  8. Add corn kernels, cooked bacon, green onions, and cream to the pot
  9. Heat through about 5 minutes and add salt and pepper to taste

    Sponsored Recipe by Taking Stock Foods
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