There’s nothing quite like a cozy bowl of Corn Chowder with Bacon on a chilly day. It’s creamy, hearty, and packed with comforting flavors that make everyone at the table happy. This recipe is a family favorite for a reason: it’s easy enough for weeknights but special enough for weekend gatherings. Whether you’re a soup lover or new to cooking, I promise this chowder will become a go-to in your kitchen.
Why You Will Love This Recipe
This Corn Chowder with Bacon balances savory, smoky, and slightly sweet flavors in every spoonful. The crispy bacon adds a rich crunch, while the tender potatoes and corn make it satisfyingly filling. Plus, you can customize it with your favorite mix-ins (hello, cheese or hot sauce!). It comes together in one pot, which means less cleanup and more time to enjoy that delicious aroma filling your kitchen.
Ingredients:
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups diced potatoes (about 3 medium potatoes)
- 4 cups fresh or frozen corn kernels
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp butter (optional, for extra richness)
Ingredient Prep Guide
Bacon: Chop raw bacon into small pieces before cooking—this helps it crisp evenly. Blot cooked bacon with a paper towel to remove excess grease.
Potatoes: Peel and dice potatoes into 1/2-inch cubes for even cooking. Starchy potatoes like russets work best, as they thicken the soup slightly.
Corn: If using fresh corn, slice kernels off the cob with a sharp knife. Frozen corn can be used straight from the bag—no need to thaw.
Onion and Garlic: Dice onions finely so they soften quickly. Mince garlic to avoid big chunks that can overpower the soup.
Equipment & Tools
- Large Dutch oven or soup pot
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Immersion blender (optional, for a creamier texture)
Step-by-Step Instructions
1. Cook the Bacon: Heat your Dutch oven over medium heat. Add chopped bacon and cook until crispy (6–8 minutes). Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the grease in the pot.
2. Sauté the Aromatics: Add diced onion to the bacon grease and cook until soft and translucent (about 5 minutes). Stir in minced garlic and cook for 1 minute until fragrant.
3. Build the Soup Base: Add diced potatoes, corn, broth, thyme, smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil, then reduce heat to simmer. Cover and cook for 15–20 minutes, until potatoes are tender.
4. Cream it Up: Stir in heavy cream and butter (if using). For a thicker chowder, mash some potatoes against the pot with a spoon—or use an immersion blender to partially purée the soup.
5. Finish and Serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with crispy bacon. Serve hot!
Key Details
Total Time: 45 mins (Prep: 15 mins | Cook: 30 mins)
🍽️ Servings: 6 people
⚙️ Equipment: Dutch oven, knife, cutting board, measuring tools
Serving Suggestions
Pair this chowder with crusty bread, oyster crackers, or a simple green salad for a complete meal. Top with shredded cheddar cheese, a dollop of sour cream, or chopped fresh parsley for extra flair. It’s perfect for casual dinners, potlucks, or cozy autumn evenings by the fire.
Pro Tips
Fresh Corn vs. Frozen: If using fresh corn, scrape the cobs with the back of your knife to extract the “milk”—this adds natural sweetness and creaminess to the soup.
Creamy Without Curdling: Always temper the cream by adding a splash of hot soup broth to it before stirring it into the pot. This prevents the cream from separating.
Boost the Flavor: Let the chowder sit for 15 minutes off the heat before serving. This allows the flavors to meld beautifully.
Storage and Reheating Instructions
Store cooled chowder in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water. Freezing isn’t recommended due to the cream, which can separate when thawed.
Troubleshooting
Too Thin? Simmer the chowder uncovered for 5–10 minutes to reduce. Alternatively, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the soup.
Too Thick? Add more broth or milk (1⁄2 cup at a time) until you reach your desired consistency.
Bland Flavor? A pinch of sugar can enhance natural sweetness. For depth, add a splash of hot sauce or a dash of Worcestershire sauce.
Frequently Asked Questions
Can I make this vegetarian?
Absolutely! Skip the bacon and use olive oil instead of bacon grease. Swap chicken broth for vegetable broth, and add 1 tsp liquid smoke for a hint of smokiness.
Can I use canned corn?
Yes, but drain and rinse it first. Canned corn tends to be softer, so add it in the last 5 minutes of cooking to prevent mushiness.
How long does leftover chowder last?
Up to 4 days in the fridge. The potatoes may absorb some liquid, so add a little broth when reheating.
Corn Chowder with Bacon
Ingredients
- 6 slices thick-cut bacon chopped
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 4 cups diced potatoes about 3 medium potatoes
- 4 cups fresh or frozen corn kernels
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp butter optional, for extra richness
Instructions
- Heat your Dutch oven over medium heat. Add chopped bacon and cook until crispy (6–8 minutes). Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the grease in the pot.
- Add diced onion to the bacon grease and cook until soft and translucent (about 5 minutes). Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced potatoes, corn, broth, thyme, smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil, then reduce heat to simmer. Cover and cook for 15–20 minutes, until potatoes are tender.
- Stir in heavy cream and butter (if using). For a thicker chowder, mash some potatoes against the pot with a spoon—or use an immersion blender to partially purée the soup.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with crispy bacon. Serve hot!
