Ingredients

For the Chowder

• 8 slices thick-cut bacon, chopped
• 1 tablespoon unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 4 cups corn kernels (fresh, frozen, or canned and drained)
• 2 medium Yukon Gold potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 1 bay leaf

Optional Garnishes

• Crispy bacon crumbles
• Chopped fresh parsley
• Sliced green onions
• Shredded cheddar cheese
• Cracked black pepper
• Fresh thyme
• Oyster crackers

Equipment

• Large Dutch oven or soup pot
• Wooden spoon
• Ladle
• Cutting board
• Sharp knife
• Measuring cups and spoons

Instructions

Step 1: Cook the Bacon

Heat a large Dutch oven over medium heat.

Add the chopped bacon and cook for 8–10 minutes, stirring occasionally, until crispy.

Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the pot.

Step 2: Sauté the Vegetables

Add the butter to the bacon drippings.

Stir in:

• Onion
• Celery
• Carrots

Cook for 5–6 minutes until softened.

Add the garlic and cook for another 30 seconds until fragrant.

Step 3: Make the Base

Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste.

Slowly pour in the chicken broth while whisking to prevent lumps.

Step 4: Add the Potatoes and Corn

Stir in:

• Corn kernels
• Diced potatoes
• Thyme
• Smoked paprika
• Bay leaf
• Salt
• Black pepper

Bring the soup to a gentle boil.

Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the potatoes are tender.

Step 5: Add the Dairy

Remove the bay leaf.

Stir in the whole milk and heavy cream.

Simmer gently for 5 minutes. Do not let the soup boil after adding the dairy.

For a thicker chowder, mash a few of the potatoes with the back of a spoon or use an immersion blender to partially blend the soup.

Step 6: Finish the Chowder

Stir in half of the crispy bacon.

Taste and adjust the seasoning with additional salt and pepper if needed.

Heat for another 2–3 minutes.

Step 7: Serve

Ladle the chowder into bowls.

Top with:

• Remaining crispy bacon
• Fresh parsley
• Green onions
• Shredded cheddar cheese
• Fresh thyme
• Cracked black pepper

Serve warm with crusty bread or buttered biscuits.

Tips for the Best Corn Chowder

• Fresh sweet corn provides the best flavor, but frozen corn works wonderfully year-round.
• Yukon Gold potatoes create a naturally creamy texture.
• Cook the bacon until crisp for maximum flavor and texture.
• Don’t boil the soup after adding the milk and cream to prevent curdling.
• Blend only part of the soup for a thick, creamy consistency while keeping plenty of chunky vegetables.

Flavor Variations

Cheesy Corn Chowder

Stir in 1½ cups shredded sharp cheddar cheese until melted.

Spicy Corn Chowder

Add diced jalapeños, cayenne pepper, or hot sauce for extra heat.

Chicken Corn Chowder

Add 2 cups shredded cooked chicken during the final 10 minutes of cooking.

Seafood Corn Chowder

Stir in cooked shrimp or lump crab meat just before serving.

Southwest Corn Chowder

Add black beans, diced green chilies, cumin, and garnish with avocado and cilantro.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 4 days.

Freezing Instructions

For best results, freeze the chowder before adding the milk and cream. Once cooled, store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat gently, then stir in the dairy before serving.

Reheating

Stovetop

Warm over medium-low heat, stirring occasionally until heated through. Add a splash of broth or milk if the chowder has thickened.

Microwave

Heat individual portions in 1-minute intervals, stirring between each, until hot.

Serving Suggestions

Corn Chowder with Bacon pairs perfectly with:

• Crusty sourdough bread
• Cheddar biscuits
• Garlic bread
• Grilled cheese sandwiches
• Caesar salad
• Mixed green salad
• Roasted vegetables
• Cornbread
• Crackers
• Pickles

Nutrition (Approximate Per Serving)

• Calories: 465
• Protein: 16g
• Carbohydrates: 28g
• Fat: 33g
• Saturated Fat: 15g
• Fiber: 4g
• Sugar: 7g
• Sodium: 720mg

This Corn Chowder with Bacon is a creamy, hearty, and satisfying one-pot meal that combines smoky bacon, sweet corn, tender potatoes, and rich cream into the ultimate comfort food. Perfect for weeknight dinners or cozy weekends, it’s a timeless soup that’s both easy to make and incredibly delicious.