Corn Chowder with Bacon and Potatoes
This corn chowder with bacon and potatoes is a thick, creamy soup full of sweet corn, crispy bacon, and soft potato chunks. Every spoonful tastes rich and cozy, like something from a country diner on a cold night. If you want a filling soup that feels like a full meal, this corn chowder with bacon and potatoes is ready in about 45 minutes.
Why You’ll Love It
- Crispy bacon in every bowl. The bacon cooks first and flavors the whole pot.
- Thick and creamy without heavy cream. Potatoes break down and thicken naturally.
- Sweet corn shines. Natural sweetness balances the salty bacon.
- One pot only. Easy cleanup.
- Better the next day. Flavors deepen overnight.
Why It Works
Bacon renders slowly and the fat becomes the base for onions and celery, carrying smoky flavor into every ingredient. Potatoes do two jobs: chunks stay hearty while edges release starch to thicken the broth. Corn brings sweetness that balances salty bacon and earthy potatoes.
Key Ingredients
- Bacon: 6 slices thick-cut, chopped. Yukon Gold potatoes: 1 1/2 lbs, cubed.
- Corn: 4 cups kernels. Onion: 1 large, diced. Celery: 2 ribs, diced.
- Garlic: 3 cloves. Chicken broth: 4 cups. Heavy cream: 1 cup.
- Butter: 2 Tbsp. Thyme: 1 tsp. Smoked paprika: 1/2 tsp.
Recipe Tips
Do not boil after adding cream. Thick-cut bacon works best. Taste before salting. Fresh or frozen corn both work.
Variations
- Spicy: Add jalapeño or cayenne. Seafood: Add shrimp instead of bacon. Lighter: Use half-and-half and turkey bacon. Cheesy: Stir in cheddar at end. Vegetarian: Skip bacon, use vegetable broth.
What to Serve With
Crusty bread, simple green salad.
Storage
To store: Refrigerate 4 days. To reheat: Warm gently on stove. To freeze: Freeze without cream up to 3 months.
FAQs
Can I use frozen corn?
Yes, add straight from freezer.
Why is it grainy?
The cream boiled too hard.
Can I make it ahead?
Yes, add the cream when reheating.
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- Crockpot Chicken Tortilla Soup with Black Beans
Corn Chowder with Bacon and Potatoes
Ingredients
Method
- Cook the chopped bacon in a Dutch oven over medium heat for 8-10 minutes until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the butter, diced onion, and diced celery to the pot. Cook 5-6 minutes until softened, then add the minced garlic and cook 1 minute more.
- Stir in the potatoes, thyme, and smoked paprika. Pour in the chicken broth, bring to a boil, then reduce to a simmer and cook 12-15 minutes until the potatoes are tender.
- Stir in the corn kernels and simmer 5 minutes.
- Lightly mash a few scoops of the chowder with a potato masher (4-5 presses) to thicken it.
- Lower the heat, stir in the heavy cream, and warm 2-3 minutes without letting it boil hard. Season with salt and black pepper to taste.
- Ladle into bowls and top with the reserved crispy bacon and chopped fresh chives.
