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Bacon Corn Chowder

Featured in Soups & Stews.

Grab a warm spoonful of creamy corn chowder full of sweet golden corn pieces, soft Yukon potatoes, and savory bacon crunch. This rich soup blends fresh veggies like carrot, onion, and celery with broth and heavy cream for its smooth texture. A sprinkle of cayenne gives it a little pop of heat, while toppings like chives or crackers add flair and crunch. Simple to whip up in under 60 minutes, it's a perfect dinner or a make-ahead solution. Heat it up and enjoy every flavorful bite!

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Updated on Thu, 29 May 2025 18:53:29 GMT
A comforting bowl full of chowder with corn and potatoes. Pin it
A comforting bowl full of chowder with corn and potatoes. | tasteofmoms.com

This hearty corn chowder turns basic ingredients into a velvety, soul-warming dish that perfectly balances corn's sweetness with bacon's savory kick. It's a filling meal that brings out corn's natural goodness while leaving you totally satisfied.

I whipped this chowder up one August night when my nearby farm stand was bursting with fresh corn. The smells in my kitchen took me straight back to my grandma's country home where we'd all come together after bringing in the crops.

What You'll Need

  • Bacon: Makes the flavor base that'll hook you. Go for thick slices for better bite and taste
  • Corn kernels: Fresh ones taste amazing but don't worry - frozen work great in cold months
  • Yellow onion: Brings a sweet aroma that makes the corn shine even more
  • Celery: Adds a light herbal touch and nice crunch
  • Carrots: Give natural sweetness and pretty orange flecks
  • Yukon gold potatoes: Stay intact while adding creaminess, unlike russets that might turn mushy
  • Garlic: Delivers that must-have flavor kick to balance everything out
  • All-purpose flour: Makes it thick without getting sticky
  • Broth: Forms your tasty liquid base - chicken works for richness or veggie keeps it plant-friendly
  • Creamed corn: Thickens it up and pumps up that corn flavor
  • Heavy cream: Adds that smooth, rich feeling that makes this chowder extra special
  • Fresh chives: Bring a light oniony zip that cuts through the richness
A bowl of soup with vegetables and crackers. Pin it
A bowl of soup with vegetables and crackers. | tasteofmoms.com

Foolproof Cooking Method

Cook Your Bacon:
Fry diced bacon pieces in a big Dutch oven over medium-high heat until they get crispy and release all their fat, around 8-10 minutes. You'll use both the bacon and its fat for flavor. Don't rush this part - getting that bacon just right sets up your whole dish.
Get Veggies Ready:
While bacon cooks, sort out your veggies. For fresh corn, carefully slice kernels off and keep those cobs handy. They pack tons of flavor for your chowder. Cut onion, celery, carrots and potatoes roughly the same size so they cook evenly. This way nothing ends up over or undercooked.
Create Your Base:
Put the pot with bacon drippings back on medium-high heat, toss in veggies and some salt. The salt helps pull out moisture and boost flavors. Cook about 5 minutes till they start getting soft. Toss in garlic just for 30 seconds until you smell it, but watch it doesn't burn. Sprinkle flour over everything and stir non-stop for a minute to get rid of that raw flour taste.
Let It Bubble Away:
Pour in broth, add creamed corn, seasonings, and those corn cobs if you've got them. The cobs hide amazing flavor that'll seep into your chowder. Turn heat down for a gentle simmer and let it cook about 20 minutes until potatoes feel tender. This slow cooking lets all those flavors mix together beautifully.
Final Touches:
Take out corn cobs and throw them away. Turn off the heat completely before stirring in heavy cream - this stops it from curdling. Give it a taste and add more seasoning if needed. Scoop into bowls and top with crunchy bacon bits and fresh chives. That mix of smooth chowder and crispy bacon makes every bite amazing.

I learned about putting corn cobs in the broth while cooking with my grandma many years ago. She was all about using everything and swore those cobs held all the corn's best flavor. That simple trick made my cooking so much better and shows me how old-school methods often work better than fancy new ones.

Switching It Up By Season

This chowder shifts nicely through the year. In late summer, nothing beats corn pulled fresh from the stalk - its natural sugar gives amazing sweetness. It's also got just the right starch to thicken things up. When winter hits, grab frozen corn since it's usually frozen right when it's perfectly ripe. You might want to add a tiny bit of sugar with frozen corn to boost the sweetness a bit.

What To Serve With It

This chowder goes perfectly with a chunk of crusty sourdough for soaking up every last drop. For a full dinner, serve smaller bowls before some grilled fish or roasted chicken. My favorite way to eat it is in a hollowed-out bread bowl when it's cold outside - the bread bowl means less dishes and adds great texture. A simple green salad with tangy dressing cuts through the richness nicely.

Keeping And Warming Up Leftovers

This chowder actually tastes better the next day as the flavors really come together. Keep cooled chowder in sealed containers in your fridge for up to 4 days. It'll get much thicker when cold. When warming it up, add a splash of milk or broth to thin it out and heat it slowly on medium-low, stirring now and then. Don't let it boil or the cream might break apart. You can freeze portions for up to 3 months, though the potatoes might feel a bit different after thawing.

Making It Work For Different Diets

This chowder can be tweaked for almost anyone's needs. If you can't do dairy, try full-fat coconut milk or cashew cream instead. For a veggie version, skip the bacon and use a couple tablespoons of butter or olive oil to cook your veggies. Need it gluten-free? Mix 1 tablespoon cornstarch with 2 tablespoons cold water instead of using flour. Each change keeps the soul of the dish while working for different dietary needs.

A bowl of soup with bacon and corn. Pin it
A bowl of soup with bacon and corn. | tasteofmoms.com

Frequently Asked Questions

→ Can frozen corn replace fresh?

Definitely! Use 5 cups of frozen kernels straight out of the freezer—no need to thaw. It works just as well.

→ Is there a vegetarian version?

Sure! Ditch the bacon and swap veggie broth for the chicken one. You can sauté the veggies in butter or olive oil for added flavor.

→ What's the best way to thicken it?

If it feels too runny, mash some of the potatoes or stir in a quick mix of 1 tablespoon cornstarch and 2 tablespoons water while it's cooking.

→ Can I make it early?

Yes, prepare it up to two days in advance. Keep it in a sealed container in the fridge and warm it on the stove over medium heat when ready to serve.

→ How should I store leftovers?

Keep leftover chowder in a tightly closed container in the fridge for as long as four days. Reheat gently to keep it nice and smooth.

→ What toppings taste great with it?

Some favorites are crispy bacon bits, fresh chives, oyster crackers, or shredded cheese for an extra layer of yum.

Bacon Corn Chowder

Thick and creamy corn chowder filled with sweet veggies, hearty potatoes, and crunchy bacon.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Ashley

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (about 10 cups)

Dietary: ~

Ingredients

01 7 fresh corn ears or 5 cups frozen corn kernels
02 4 strips of thick bacon
03 3 celery stalks, medium-sized
04 1 big yellow onion
05 2 average-sized carrots
06 1-pound Yukon gold potatoes (roughly 3 medium pieces)
07 2 garlic cloves
08 2 tablespoons regular flour
09 2 teaspoons kosher salt, divided (plus extra for taste)
10 3 cups chicken or veggie broth (low sodium)
11 1 can (15 ounces) of creamed corn
12 1/4 teaspoon cayenne pepper (optional)
13 1/2 teaspoon black pepper, freshly ground (adjust if needed)
14 1 cup heavy cream
15 Small fresh chive bunch (about 1/4 cup)
16 Oyster crackers for topping (optional)

Instructions

Step 01

Slice the thick bacon into small bits, about 1/2 inch across. Set a big, sturdy pot or Dutch oven on medium-high heat and cook the bacon pieces, stirring now and then, until crispy and the fat has melted—this takes around 8 to 10 minutes. If you're going with fresh corn, pull off the husks and silk from 7 ears, shave off the kernels (you'll need about 5 cups), and hold on to the cobs.

Step 02

Use a slotted spoon to scoop the crisp bacon onto a plate lined with paper towels, keeping the rendered fat in the pot. Turn off the burner for now. Peel the onion, carrots, and potatoes, and dice them along with 3 celery stalks. Chop the onion into about 2 cups worth, carrots roughly 1 cup, and potatoes about 2 3/4 cups. Lastly, mince the 2 garlic cloves.

Step 03

Crank up the heat under the pot back to medium-high. Toss in the diced onion, carrots, corn kernels, celery, and about 1 teaspoon of kosher salt. Stir it around once in a while—give it about 5 minutes until the vegetables soften slightly. Add in the minced garlic and let it cook a bit, around 30 seconds, just until you catch the aroma.

Step 04

Sprinkle 2 tablespoons of flour over the veggie mixture and mix until it's completely incorporated. You'll want it fragrant and evenly mixed—this should take about one minute.

Step 05

Pour in 3 cups of broth (your choice of chicken or veggie), the creamed corn, black pepper, and cayenne if you're using it. Stir everything together, then lower the heat to keep it at a light simmer. Let it cook until the potatoes soften and the flavors blend nicely, about 20 minutes. Meanwhile, chop about 1/4 cup of chives into small pieces.

Step 06

Pull out and toss the corn cobs from the pot. Turn off the burner, then mix in the heavy cream. Taste and tweak the seasoning with more salt or pepper if you like. Dish it up and garnish individual bowls with crispy bacon and chopped chives. Add oyster crackers on top if you want an extra crunch.

Step 07

Let the chowder cool to room temp, then store it in a container with a tight seal in the fridge for up to 4 days. To reheat, pour it into a pot and warm it gently on medium heat.

Notes

  1. You can get the chowder prepped up to two days in advance. Keep components like bacon and chopped chives stored separately in airtight containers.

Tools You'll Need

  • Large sturdy stockpot or Dutch oven
  • Spoon with slots
  • Plate lined with paper towels
  • Sharp kitchen knife
  • Cutting board
  • Tongs

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (heavy cream)
  • Gluten (all-purpose flour)
  • Corn

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 370
  • Total Fat: 15 g
  • Total Carbohydrate: 45 g
  • Protein: 10 g