You know those meals that make everyone go quiet at the first spoonful? This is that. Creamy, sweet corn.
Smoky, crispy bacon. A buttery, velvety broth that tastes like a hug from your favorite grandparent. It’s fast enough for a weeknight and impressive enough for guests.
If your soup game needs an upgrade, this is the one you bookmark and brag about.
Why You’ll Love This Recipe
- Big flavor, low effort: Bacon renders the fat, onion and garlic soak it up, and the corn does the rest.
- Texture goals: Creamy broth, tender potatoes, crisp bacon on top—no monotony here.
- Year-round friendly: Works with fresh, frozen, or canned corn. No need to wait for summer.
- Customizable: Make it lighter, spicier, dairy-free, or extra decadent with just a few swaps.
- Meal-prep smart: Reheats like a champ and tastes even better the next day. Science?
Magic? Both.
Ingredients Breakdown
- Bacon: 6–8 slices, chopped. Provides smoky depth and crispy topping.
- Butter: 1–2 tablespoons.
Adds richness and helps sauté aromatics.
- Yellow onion: 1 medium, diced. Sweetens and builds body.
- Celery: 2 stalks, diced. Classic chowder backbone and mild herbaceous crunch.
- Garlic: 3 cloves, minced.
Because flavor.
- Russet or Yukon Gold potatoes: 2 cups, peeled and diced. Thickens naturally and makes it hearty.
- Corn: 4 cups fresh kernels (or frozen/canned, drained). Star of the show.
- Chicken or vegetable stock: 4 cups.
Choose low-sodium to control seasoning.
- Heavy cream or half-and-half: 1 to 1 1/2 cups. For that luxurious finish.
- Flour (optional): 1–2 tablespoons for slight thickening if you like it extra velvety.
- Bay leaf: 1. Subtle depth.
- Smoked paprika: 1/2 teaspoon.
Amplifies bacon smokiness.
- Thyme: 1 teaspoon fresh or 1/2 teaspoon dried. Classic herbal note.
- Salt and black pepper: To taste. Start light; bacon and stock add salt.
- Green onions or chives: For garnish and freshness.
- Optional heat: Pinch of red pepper flakes or diced jalapeño.
Instructions
- Crisp the bacon: In a heavy pot, cook chopped bacon over medium heat until crisp.
Remove to a paper towel–lined plate; leave 2–3 tablespoons bacon fat in the pot.
- Sweat aromatics: Add butter, onion, and celery. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds.
- Optional roux: Sprinkle flour over veggies and stir 1 minute to cook off raw taste.
This adds extra body.
- Add potatoes, corn, and spices: Stir in potatoes, corn, thyme, smoked paprika, bay leaf, and a pinch of salt and pepper.
- Pour in stock: Add stock, scraping up browned bits. Bring to a gentle simmer; cook 12–15 minutes until potatoes are tender.
- Thicken smart: For a richer texture, use an immersion blender to blend 1–2 cups of the chowder right in the pot, or scoop to a blender and return. Keep some chunks for texture.
- Finish creamy: Reduce heat to low.
Stir in cream or half-and-half. Simmer 2–3 minutes—do not boil. Adjust salt and pepper.
- Serve: Ladle into bowls.
Top with crispy bacon and a shower of chives or green onions. Optional: a dash of hot sauce. Boom.
Storage Tips
- Fridge: Store in airtight containers up to 4 days.
Keep bacon topping separate so it stays crisp.
- Reheat: Warm gently on the stove over low heat, stirring. Add a splash of stock or milk if it thickens.
- Freeze: Dairy can separate, FYI. If freezing, do it before adding cream; stir cream in after reheating.
Nutritional Perks
- Fiber and vitamins: Corn and potatoes bring fiber, vitamin C, and B vitamins.
- Protein: Bacon adds a bit; swap in cooked chicken or beans for more.
- Balanced comfort: Cream adds calories, but portion control and veggie density keep it reasonable, IMO.
Avoid These Mistakes
- Boiling after cream: High heat can cause splitting.
Keep it to a gentle simmer.
- Underseasoning: Taste after blending and before serving. Corn is sweet; it needs salt and pepper to pop.
- Skipping the blend: Pureeing a portion makes it chowder, not just soup with stuff in it.
- Soggy bacon: Always reserve it for topping. No one likes limp garnish.
No one.
Variations You Can Try
- Southwest twist: Add diced poblano, cumin, and a squeeze of lime; garnish with cilantro.
- Seafood upgrade: Stir in cooked shrimp or lump crab in the final 2–3 minutes.
- Dairy-free: Use coconut milk or a cashew cream; skip the butter and add olive oil.
- Extra veg: Bell pepper, carrots, or zucchini play nicely here.
- Cheddar moment: Stir in 1 cup sharp cheddar off heat for a cheesy chowder vibe.
FAQ
Can I use frozen corn?
Absolutely. No need to thaw; just add a minute or two to the simmer time. Frozen is often peak-sweetness, which is a win.
How do I make it thicker without flour?
Blend more of the soup, or mash some potatoes against the pot with a spoon.
Starch does the heavy lifting naturally.
Is there a way to make it lighter?
Use half-and-half or whole milk, and drain off some bacon fat after cooking. You can also add extra stock and reduce the cream.
What potatoes are best?
Yukon Golds hold shape and stay creamy. Russets break down a bit more and thicken the broth—choose your adventure.
Can I make it in a slow cooker?
Yes.
Cook bacon separately, then add everything except cream to the slow cooker on Low 6–7 hours. Stir in cream before serving and top with bacon.
The Bottom Line
Corn Chowder With Bacon delivers maximum comfort with minimal stress. It’s creamy, smoky, and customizable enough to keep things exciting all season.
Make a pot, stash leftovers, and prepare for the “Can I get this recipe?” texts. Your move, chef.