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Corn Chowder with Bacon

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This smoky bacon corn chowder is bursting with flavor. Tender potatoes and corn simmer in a creamy broth. Perfect for a comforting and satisfying meal!

corn chowder in white bowl

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What’s better than a bowl of classic corn chowder?

Adding bacon to it, of course!

This corn chowder with bacon takes your favorite comfort food to the next level by infusing it with the smoky, salty goodness of everyone’s favorite breakfast meat. It’s a dish that’s as satisfying as it is delicious, perfect for those chilly evenings when you need a little extra warmth.

But what makes this corn chowder with bacon truly special is its versatility. It’s a dish that can be enjoyed in any season, and it’s just as delightful served at a summer picnic as it is savored by the fireside in winter. The ingredients are simple and humble, yet when they come together, they create a dish that’s nothing short of extraordinary.

So, are you ready to ladle up a bowl of pure deliciousness? Let’s get cooking!

Why I love this recipe

  • It’s a perfect blend of sweet and savory flavors
  • the addition of bacon adds a delicious smokiness
  • it’s incredibly versatile – whether enjoyed as a starter or a main course, this recipe never fails to satisfy

Ingredients

corn chowder ingredients
  • bacon
  • onion
  • celery
  • carrots
  • garlic
  • flour
  • chicken broth or stock
  • heavy whipping cream
  • fresh/frozen corn
  • Russet potatoes
  • Italian seasoning
  • cayenne pepper
  • salt & pepper

Step by step

  1. Cook bacon in a large pot or dutch oven until browned and crispy. Remove to a paper towel-lined plate, leaving the bacon grease in the skillet.
  2. Add the onion, celery, and carrots to the pot and sauté for 5 minutes or until the vegetables are soft. Stir in the garlic and cook for 30 seconds.
  3. Add the flour and cook for about a minute, stirring constantly.
  4. Add the chicken broth and stir well to deglaze and release all the flavorful browned bits from the bottom of the pot.
  5. Add in cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon. Increase the heat to high and bring the soup to a boil. Reduce the heat to a rolling simmer. Cover the pot so the lid is slightly ajar.
  6. Cook for 20 minutes, stirring often, or until the potatoes are tender and soup thickens. Season the soup with salt & pepper as needed. Garnish with parsley for, if desired.

Serving suggestions

Now, what should you pair with this delectable chowder? Bread like corn bread for dipping is always a winner, or hush puppies.

Or how about a simple green salad to add some freshness to your meal? You could even serve it alongside some pan fried shrimp or a classic roast beef sandwich for the ultimate comfort food feast.

white bowl with corn chowder with bacon

Variations

Although the traditional corn chowder is undoubtedly tasty, don’t hesitate to think outside the box and infuse your own flair. Here are some delightful variations to ponder:

  • swap out the bacon for smoked sausage or diced ham for a different flavor profile.
  • add some diced bell peppers or jalapeños for a pop of color and extra heat.
  • stir in a handful of chopped fresh herbs like parsley, chives, or thyme right before serving for a burst of freshness.

Storing Tips

Store leftover chowder in an airtight container in the refrigerator for up to three days. To reheat, simply warm the soup gently on the stovetop, adding a splash of broth or cream if needed to restore the desired consistency.

If you try this recipe please comment and rate it below, I love hearing from you!

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corn chowder in white bowl

Corn Chowder with Bacon


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Description

This smoky bacon corn chowder is bursting with flavor. Tender potatoes and sweet corn simmer in a creamy broth. Perfect for a comforting and satisfying meal!


Ingredients

Units Scale
  • 4 cups chicken broth or stock
  • 1 cup heavy whipping cream
  • 4 cups frozen corn
  • 2 large Russet potatoes, peeled & diced
  • 1/4 teaspoon Italian seasoning
  • 1 pinch cayenne pepper optional
  • Salt & pepper to taste
  • Chopped parsley for garnish, if desired

Instructions

  1. Cook bacon in a large pot or dutch oven until browned and crispy. Remove to a paper towel-lined plate, leaving the bacon grease in the skillet.
  2. Add the onion, celery, and carrots to the pot and sauté for 5 minutes or until the vegetables are soft. Stir in the garlic and cook for 30 seconds.
  3. Add the flour and cook for about a minute, stirring constantly.
  4. Add the chicken broth and stir well to deglaze and release all the flavorful browned bits from the bottom of the pot.
  5. Add in cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon. Increase the heat to high and bring the soup to a boil. Reduce the heat to a rolling simmer. Cover the pot so the lid is slightly ajar.
  6. Cook for 20 minutes, stirring often, or until the potatoes are tender and soup thickens. Season the soup with salt & pepper as needed. Garnish with parsley, if desired.

Notes

 I usually reserve some of the cooked bacon to garnish the bowls when serving.

  • Prep Time: 15
  • Cook Time: 25
  • Category: Soup
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 196
  • Sugar: 6.1 g
  • Sodium: 629 mg
  • Fat: 6.8 g
  • Carbohydrates: 31.7 g
  • Fiber: 2.9 g
  • Protein: 5.7 g
  • Cholesterol: 19.4 mg

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