If you’re looking for a warm and comforting dish to enjoy with family or friends, let me share my go-to recipe for Creamy Corn Chowder with Bacon. This chowder has been a staple in our home, especially during those chilly evenings when all you want to do is curl up on the couch with a bowl of something hearty and satisfying.
Growing up, my mom always knew how to make our house feel like a home, and one of her favorite recipes was a variation of this chowder. The aroma of bacon sizzling in the pan would draw us all into the kitchen, where we could hardly wait for dinner to be served. Now, I’ve put my own spin on it, keeping the essence of that family favorite but adding a few of my personal touches. There’s nothing quite like the rich, creamy texture combined with the smoky flavor of bacon, and let’s not forget the sweet crunch of fresh corn!
This chowder is not only delicious but also quite easy to whip up, making it perfect for busy weeknights or lazy weekends. With just a handful of ingredients, you can create something that feels like a warm hug in a bowl—perfect for gatherings or just a quiet night at home with the kids. Plus, it makes great leftovers if you happen to have any—though in our house, that’s a rare occurrence!
So, if you’re ready to bring a little comfort food into your kitchen, let’s dive right into making this Creamy Corn Chowder with Bacon. You’ll be glad you did!
How to Make Creamy Corn Chowder with Bacon
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Ingredients
- 6 slices of bacon, chopped
- 1 large Vidalia onion, finely chopped (about 1½ cups)
- 8 ears of fresh corn, kernels removed
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth
- ¼ cup all-purpose flour
- 1½ pounds Yukon gold potatoes, diced (about 3-4 medium)
- 1 teaspoon dried thyme or 5 sprigs of fresh
- 1 bay leaf
- 1½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 cup heavy cream
- Fresh chives for garnish
- Flaky sea salt, for serving
- Baguette, for serving (optional)
Directions
First, place the chopped bacon in a large pot over medium heat. Cook, stirring occasionally until crispy, which should take about 6 to 8 minutes. Once done, remove the bacon and let it drain on a paper towel.
In the same pot, melt the butter. Add the finely chopped onion and sauté for about 4 to 5 minutes until softened. Then, stir in the minced garlic and cook for another minute until fragrant.
Next, sprinkle the flour over the mixture, stirring consistently for about a minute to combine everything. Gradually whisk in the chicken broth, bringing it to a gentle boil.
Now, toss in the fresh corn kernels, diced potatoes, thyme, and bay leaf. Season with kosher salt, freshly ground black pepper, and cayenne if you enjoy a bit of heat. Reduce the heat to a simmer, cover, and allow to cook for 20 to 25 minutes or until the potatoes are tender.
If you prefer a smoother chowder, blend half of the soup using an immersion blender or a countertop blender, then mix it back into the pot. For a chunkier texture, feel free to skip the blending step; just be sure to remove the bay leaf and thyme sprigs beforehand.
Once you have the consistency you like, stir in the heavy cream along with most of the reserved crispy bacon. Taste and adjust seasoning as necessary. Serve your chowder topped with the remaining bacon bits, a sprinkle of chives, flaky sea salt, and fresh black pepper. A crusty baguette on the side is an excellent way to enjoy every last drop!
Storing Suggestion
To store leftover chowder, let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. This chowder also freezes well for up to 3 months—just be sure to let it thaw in the refrigerator overnight before reheating.
Cooking Tips
If you’re short on time, you can use frozen corn instead of fresh. It will still taste fantastic! For a little extra flavor, consider adding a pinch of smoked paprika along with the seasonings to enhance the smokiness from the bacon.
Serving Suggestions
This chowder pairs wonderfully with a fresh green salad or some garlic bread. You can also offer a sprinkle of crumbled feta or a dollop of sour cream on top for an extra layer of creaminess.
Ingredient Substitutions
If you’re looking for a lighter version of this chowder, feel free to swap heavy cream for half-and-half or a non-dairy milk like almond or oat milk. Just keep in mind that it may alter the richness of the flavor slightly.
Seasonal Variations
In the fall, you can substitute some of the corn for pumpkin or butternut squash for a seasonal twist. Springtime could call for the addition of fresh peas for a pop of color and sweetness, making this chowder adaptable and delicious throughout the year.
Allergen Information
This recipe contains common allergens such as gluten and dairy. For a gluten-free option, use gluten-free flour for thickening. If dairy is a concern, opt for non-dairy substitutions, though be mindful of how these may change the flavor and texture.
FAQ
Can I make this chowder in advance?
Absolutely! This chowder can be made a day or two in advance. Just store it in the refrigerator and reheat on the stove. Just note that the flavors deepen and improve when allowed to sit for a bit.
Can I freeze corn chowder?
Yes! Corn chowder freezes well. Make sure it has cooled completely before transferring to a freezer-safe container. When ready to eat, defrost it in the refrigerator overnight and then reheat gently on the stove.
How can I make this recipe vegetarian?
For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can also add some smoked paprika to mimic the bacon’s smokiness, and a splash of liquid smoke can enhance the flavor further.
What can I do if my chowder is too thick?
If your chowder has turned out thicker than you’d like, simply stir in some additional chicken or vegetable broth until you reach your desired consistency. It’s an easy fix!
Can I use canned corn instead of fresh?
Yes, canned corn can be used as a substitute for fresh corn. Drain and rinse the canned corn before adding it to the chowder. The flavor and texture will be slightly different than fresh corn, but it will still be delicious.
How do I store leftover chowder?
To store leftover chowder, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. Just reheat thoroughly before serving again.
Creamy Corn Chowder with Bacon
Ingredients
- 6 slices bacon cut into pieces
- 1 large Vidalia onion finely diced (about 1½ cups)
- 8 ears fresh corn kernels cut off
- 2 Tbsp butter unsalted
- 2 cloves garlic minced
- 4 cups chicken broth low-sodium
- 1/4 cup all-purpose flour
- 1.5 lbs Yukon gold potatoes diced (about 3-4 medium potatoes)
- 1 tsp dried thyme or 5 sprigs fresh
- 1.5 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 1/4 tsp cayenne pepper optional
- 1 cup heavy cream
- Fresh chives for garnish
- Flaky sea salt for serving
- Baguette for serving (optional)
Instructions
- Start by frying the bacon in a large pot over medium heat, stirring occasionally until it's crispy, about 6-8 minutes. Scoop out the bacon and set it aside on a paper towel.
- In the same pot, melt the butter, then toss in the chopped onion. Cook for about 4-5 minutes until softened, then stir in the minced garlic and cook for 1 more minute.
- Sprinkle in the flour, stirring until it’s blended in, about 1 minute. Gradually pour in the chicken broth while whisking, and bring the mixture to a boil.
- Add the fresh corn kernels, diced potatoes, thyme, and bay leaf. Season with salt, black pepper, and a pinch of cayenne if you like a little heat. Lower the heat to simmer, cover, and cook for 20-25 minutes.
- If you prefer a smooth texture, blend half of the soup using an immersion blender or a regular blender, then return it to the pot. If you like it chunky, just remove the bay leaf and thyme.
- Stir in the heavy cream and most of the crispy bacon. Taste and adjust the seasoning if needed. Serve your chowder topped with the remaining bacon, chives, a sprinkle of flaky sea salt, and some fresh black pepper. A side of crusty baguette is great for dipping!
