Smoky Corn Chowder

  • Author: Jessica Penner, RD


A fibre-rich smoked version of this comforting classic!


  • 2 tbsp canola oil
  • 2 tbsp butter
  • 3 medium onions, diced
  • 4 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 tsp thyme
  • 6 slices bacon, cut in bite-sized pieces
  • 2 lbs potatoes, diced
  • 2 cans (370ml each) evaporated milk
  • 3 cups cooked (or 2 cans drained and rinsed) chickpeas
  • 4 cups water
  • 4 cups corn
  • 2 tbsp Chicken Better Than Bouillon (or other bouillon)
  • 1⁄2 tsp salt
  • 1 tsp liquid smoke


  1. In a large soup pot, melt the oil and butter over medium low.
  2. Add in the onion, celery, garlic, and thyme.
  3. Cook until the onions are soft.
  4. Next add the bacon and cook for 2 minutes.
  5. Slide in the potatoes and pour in the evaporated milk.
  6. Meanwhile blend the chickpeas and the water in a blender until very smooth. In a high powered blender, this will take about 1 minute.
  7. Add the chickpea puree to the soup.
  8. Then add the corn, bouillon, salt and liquid smoke.
  9. Simmer until the potatoes are cooked, about 20 minutes.
  10. Can be served immediately, but like most soups, this recipe tastes even better after it has been sitting a day in the fridge.


  • Serving Size: 12
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