If you’re on the hunt for a cozy, heartwarming meal that bursts with flavor and comfort, this Creamy Bacon Corn Chowder Recipe is an absolute must-try. Imagine sweet, tender corn kernels swimming in a luscious, velvety broth enriched with crispy bacon and tender potatoes—it’s like a big, warm hug on a chilly day. Every spoonful delivers a perfect balance of smoky, creamy, and subtly spiced goodness that will have you coming back for more. Whether it’s a casual weeknight dinner or a special weekend treat, this chowder will quickly become one of your all-time favorites.
Ingredients You’ll Need
This recipe shines because of its simplicity—each ingredient plays a crucial role in developing the chowder’s rich flavor and satisfying texture. From the crispy bacon to the sweet corn and creamy potatoes, these essentials come together beautifully to create a dish that’s both comforting and impressive.
- 5 ears corn: Fresh corn brings natural sweetness and a lovely pop of texture; canned or frozen (4 cups) can also work in a pinch.
- 4 slices bacon: Adds irresistible smoky crunch and depth of flavor that’s key to this chowder.
- 1 large onion (finely diced, about 1.5 cups): Provides a flavorful base with a touch of sweetness when sautéed.
- 3 sticks celery (cut into 1/4 inch dice, about 1 cup): Gives a fresh, crisp bite and subtle earthiness.
- 1/4 teaspoon smoked paprika: Offers a gentle smokiness that enhances the bacon without overpowering.
- 1/4 teaspoon dried thyme: Adds a fragrant herbal note that complements the vegetables beautifully.
- 1/2 teaspoon salt: Essential for seasoning and bringing out all the flavors; adjust to taste.
- Ground black pepper (to taste): Adds mild heat and depth.
- 2 tablespoons flour: Helps thicken the chowder for that perfect creamy texture.
- 4 cups chicken broth: Forms the savory liquid base; homemade or good-quality store-bought works well.
- 1 cup heavy cream: Gives the chowder its luscious richness and smooth mouthfeel.
- 1 pound Yukon gold potatoes (about 3 medium, peeled and diced): Adds body and a comforting heft to the chowder.
- 1/2 cup whole milk: Used to blend part of the soup for extra creaminess without heaviness.
How to Make Creamy Bacon Corn Chowder Recipe
Step 1: Prepare the Fresh Corn Kernels
Begin by shucking the ears of corn and carefully cutting the kernels off the cobs over a bowl to catch all the natural juices. Don’t throw the cobs away just yet—they’re packed with flavor and will infuse your chowder’s broth beautifully in later steps. This first step sets the stage for the natural sweetness that shines through in the finished dish.
Step 2: Crisp Up the Bacon
In a large heavy pot or Dutch oven, cook the chopped bacon over medium-high heat until it’s browned and irresistibly crispy. Once perfectly crisp, remove the bacon bits and set them aside—these will be your crunchy garnish later. The bacon fat left in the pot becomes the cooking medium that deeply flavors your veggies, so don’t skip this step.
Step 3: Sauté Onion, Celery, and Corn
Next, toss the finely diced onion, celery, and freshly cut corn kernels into the warm bacon fat. Cook over medium heat until the veggies start to soften—about five minutes. This softening releases their sweetness and helps meld all the flavors together. Then sprinkle in smoked paprika, dried thyme, salt, and pepper; these spices add warmth and complexity without overpowering the delicate sweetness of the corn.
Step 4: Create the Creamy Soup Base
Lower the heat to medium-low and sprinkle the flour evenly over the vegetables, stirring well to coat everything. This step takes just about 30 seconds but is key to thickening your chowder later. Gradually pour in the chicken broth while stirring constantly—it’s like magic as the mixture thickens smoothly and turns into a rich base. Stir in the heavy cream to add that signature creamy richness that makes this chowder truly special.
Step 5: Cook the Potatoes and Infuse Flavor
Add the diced Yukon gold potatoes to the pot along with the reserved corn cobs. Bring everything to a boil, then lower to a simmer and let it cook uncovered for 15 to 25 minutes until the potatoes are fork-tender. The corn cobs steep subtly into the broth, adding even more depth to the flavor. When the potatoes are ready, remove and discard the cobs—your chowder is well on its way!
Step 6: Blend and Thicken the Chowder
To achieve a luxuriously creamy texture, blend about one cup of the soup with half a cup of whole milk until smooth, then stir this back into the pot. If you prefer your chowder thicker, whisk together a simple slurry of one tablespoon cornstarch and one tablespoon cold milk, stir it into the simmering chowder, and cook for another minute or two until the chowder thickens beautifully. Let the soup rest for at least 5 to 10 minutes before serving to allow the flavors to meld perfectly and the texture to set.
How to Serve Creamy Bacon Corn Chowder Recipe
Garnishes
To elevate your bowl to restaurant-quality, sprinkle the reserved crispy bacon over the top just before serving. For a fresh pop of color and mild onion bite, add a handful of chopped green onions or chives. A dollop of sour cream or a sprinkle of sharp cheddar cheese also pairs wonderfully if you’re feeling indulgent. Garnishes are your chance to personalize and enhance every bite.
Side Dishes
This chowder is hearty on its own, but if you want to serve a complete meal, pair it with a crusty artisan bread or buttery garlic toast to soak up every drop of the creamy goodness. A crisp green salad with tangy vinaigrette cuts through the richness perfectly and adds contrast. Roasted vegetables or a simple coleslaw also round out the plate nicely.
Creative Ways to Present
For a charming presentation, serve the chowder in rustic bread bowls made from sourdough or boule loaves—cut out the center and ladle your soup right inside. This makes a fun and edible container that guests love. You can also layer the chowder in clear glass mugs or jars, alternating with crispy bacon and herbs, for a visually appealing appetizer or party dish.
Make Ahead and Storage
Storing Leftovers
Let your creamy bacon corn chowder cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh and tasty for up to three days. The flavors actually develop even more overnight, making leftovers a delightful lunch or dinner option.
Freezing
This chowder freezes well if you want to make a big batch ahead of time. Allow it to cool fully, then portion it into freezer-safe containers or heavy-duty zip-top bags. Keep it frozen for up to three months. When you’re ready to enjoy it again, thaw overnight in the refrigerator before reheating. Note that the texture might slightly change, but a gentle stir or blending after reheating restores creaminess.
Reheating
Reheat your chowder gently on the stove over medium-low heat, stirring frequently to prevent sticking or scorching. If it thickens too much during reheating, simply add a splash of milk or broth to loosen it to your desired consistency. Avoid boiling to keep the cream from breaking—slow and steady wins the race!
FAQs
Can I use frozen or canned corn instead of fresh corn?
Absolutely! Frozen or canned corn works perfectly in this recipe and makes it even more convenient. Just use about 4 cups and skip the step of cutting kernels off the cob. Fresh corn has a slightly brighter flavor, but the chowder will still be delicious regardless.
Is it possible to make this vegetarian?
Yes, you can make a vegetarian version by omitting the bacon and using vegetable broth instead of chicken broth. Try adding smoked paprika or liquid smoke to replicate the smoky flavor, and consider sautéing mushrooms for added depth and a meaty texture.
How thick should the chowder be?
The chowder should be creamy and hearty enough to coat a spoon but not so thick that it feels heavy. If you want it thicker, the recipe’s cornstarch slurry step is perfect. If it’s too thick after standing, simply stir in a little more broth or milk to loosen it back up.
Can I make this chowder vegan?
To veganize this recipe, substitute bacon with smoked tempeh or coconut bacon, use vegetable broth, swap the heavy cream and milk for coconut milk or other plant-based creams, and adjust seasonings to taste. The result will still be comforting and delicious!
What’s the best potato to use?
Yukon gold potatoes are ideal because they hold their shape well and have a naturally buttery flavor that complements the creamy broth beautifully. Russets can be used but may break down more and make the chowder thicker or slightly grainy.
Final Thoughts
You really can’t go wrong with this Creamy Bacon Corn Chowder Recipe. It’s one of those dishes that feels like a special occasion but is straightforward enough to make any night of the week. Once you taste the silky broth, sweet corn, and crispy bacon combination, it becomes more than just a meal—it becomes a favorite tradition. So grab your ingredients, dive in, and enjoy every comforting spoonful!
Print
Creamy Bacon Corn Chowder Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Corn Chowder features sweet corn kernels, tender potatoes, crispy bacon, and aromatic vegetables simmered in a creamy broth. A perfect hearty soup for any season, blending fresh and pantry ingredients to create a rich, flavorful meal.
Ingredients
Main Ingredients
- 5 ears corn (OR 4 cups canned or frozen corn, not thawed)
- 4 slices bacon (chopped)
- 1 large onion (finely diced, about 1.5 cups)
- 3 sticks celery (cut into 1/4 inch dice, about 1 cup)
- 1/4 teaspoon smoked paprika (or regular paprika)
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt (or more to taste)
- Ground black pepper (to taste)
- 2 tablespoons flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 pound Yukon gold potatoes (about 3 medium, peeled and cut into 3/4 inch dice)
- 1/2 cup whole milk
Instructions
- Prepare corn: Shuck the ears of corn and carefully cut the kernels off the cobs over a medium bowl. Reserve the cobs to use for flavoring the chowder later.
- Cook bacon: In a large Dutch oven or heavy pot (approximately 5 quarts), cook the chopped bacon over medium-high heat until browned and crispy. Once cooked, remove the bacon bits and set them aside for garnish.
- Cook vegetables: Add the diced onion, celery, and corn kernels to the bacon fat in the pot. Cook over medium heat until the vegetables begin to soften, about 5 minutes. Season with smoked paprika, dried thyme, salt, and black pepper to taste.
- Make soup base: Lower the heat to medium-low and sprinkle the flour evenly over the vegetables. Stir and cook for about 30 seconds to coat. Gradually pour in the chicken broth while stirring constantly until the mixture is smooth. Then stir in the heavy cream.
- Cook chowder: Add the diced potatoes and reserved corn cobs to the pot. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to a simmer and cook uncovered for 15-25 minutes, or until the potatoes are tender. Remove from heat and discard the corn cobs.
- Finish and serve: Ladle 1 cup of the soup into a blender and add 1/2 cup of milk, blending until smooth. Stir this pureed mixture back into the soup to thicken it. For an even thicker consistency, whisk 1 tablespoon cornstarch into 1 tablespoon cold milk to create a slurry, then stir it into the soup. Bring to a simmer over medium heat and cook 1-2 minutes until thickened. Let the chowder stand for 5-10 minutes to thicken further. Serve hot, garnished with the crispy bacon bits and chopped green onion if desired.
Notes
- Using fresh corn will give the best flavor, but frozen or canned corn can be used in a pinch.
- Reserve the corn cobs during kernel removal to add extra sweetness and depth to the chowder.
- The soup can be made vegetarian by substituting vegetable broth for chicken broth and omitting bacon or using a plant-based bacon alternative.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend or cornstarch for thickening.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adjust salt and seasoning at the end to suit your taste preferences.
