Creamy Corn Chowder with Bacon
A hearty corn chowder with sweet corn, smoky bacon, and creamy broth, perfect for cool days.
Why You’ll Love This Recipe
This chowder offers rich flavour and comforting warmth with every spoonful. The smoky bacon and tender corn kernels create depth and texture.
ingredients
corn kernels (fresh or frozen)
bacon
onion
potatoes, diced
chicken or vegetable stock
cream
salt
black pepper
fresh chives
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
directions
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Cook bacon until crisp; set aside and reserve fat.
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Sauté onion in bacon fat until soft.
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Add potatoes, corn, and stock; simmer until tender.
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Stir in cream and season.
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Garnish with crisp bacon and chives.
Servings and timing
Serves: 6
Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
Variations
• Add smoked paprika for extra warmth.
• Substitute coconut milk for dairy.
• Blend part of the soup for thicker texture.
storage/reheating
Refrigerate up to three days; reheat slowly on the stovetop.
FAQs
Can I make this gluten‑free?
Yes, this recipe is naturally gluten‑free.
What corn should I use?
Fresh or frozen both work well.
Why is my chowder thin?
Simmer without lid or blend some for thickness.
Can I add cheese?
A little cheddar enriches flavour.
Is this suitable for meal prep?
Yes, flavour improves overnight.
Should potatoes be pre‑soaked?
Not necessary.
Can I make it vegetarian?
Use vegetable stock and omit bacon.
How do I store leftovers?
Airtight container in fridge up to three days.
Can I freeze it?
Freeze up to two months; add cream after reheating.
What bread pairs well?
Crusty bread or cornbread complements this chowder.
Conclusion
Creamy corn chowder with bacon is a satisfying and flavourful soup that nourishes and delights.
PrintCreamy Corn Chowder with Bacon
Creamy Corn Chowder with Bacon is a hearty and comforting soup made with sweet corn, tender potatoes, smoky bacon, and a creamy broth — perfect for cozy dinners or chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups diced potatoes (Yukon Gold or red potatoes)
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 tsp smoked paprika (optional)
- 2 green onions or chives, chopped (for garnish)
Instructions
- In a large pot over medium heat, cook chopped bacon until crispy. Remove and set aside on a paper towel-lined plate.
- In the same pot, sauté onion in the bacon fat until softened, about 4–5 minutes. Add garlic and cook for 1 more minute.
- Sprinkle flour over the onion mixture and stir constantly for 1–2 minutes to form a roux.
- Gradually whisk in broth and bring to a simmer.
- Add potatoes and cook for 10–12 minutes or until tender.
- Stir in corn, milk, and cream. Simmer for another 5–7 minutes until heated through and slightly thickened.
- Season with salt, pepper, and smoked paprika if using.
- Use an immersion blender to puree part of the soup for a creamier texture, if desired.
- Top with crispy bacon and chopped green onions before serving.
Notes
- Use canned creamed corn for extra sweetness and creaminess.
- For a vegetarian version, omit bacon and use butter or olive oil to sauté the onion.
- Make it ahead and reheat gently — flavors deepen over time.
- Serve with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 50mg
Keywords: corn chowder, creamy soup, bacon chowder, corn soup, comfort food, hearty soup
