One spoonful of Creamy Corn Chowder with Crispy Bacon and I’m back in my childhood kitchensocks on linoleum, steam on windows, mom humming by the stove. This cozy dish is having a big comeback on Pinterest and Reddit, and for good reasonit’s hearty, easy, and made with pantry basics. No fancy skills. Just chop, simmer, and stir up some joy.
This comfort food soup is thick, rich, and loaded with sweet corn, golden potatoes, and crispy bacon crumbles on top. Think of it as a creamy potato and corn soup meets chowder shop classicwithout the fuss. It’s a wholesome, easy corn chowder recipe that still tastes like a little splurge. Full details in the blog!
We tested this one during a chilly stretch in the test kitchenour third batch vanished before photos. I grew up watching the magic of bacon sizzling in a cast iron skillet. That crackle and pop? Still music to my ears. I added one sneaky blend for silky texture. You’ll love the secret!
Why You’ll Love This Creamy Corn Chowder with Crispy Bacon
If you’re craving a big bowl of cozy, this Creamy Corn Chowder with Crispy Bacon has you covered. It’s hearty but not heavy, indulgently creamy yet super easy to make. Here’s why you’ll adore it:
Simple Ingredients: Nothing fancyjust staples like corn, potatoes, and bacon.
Nostalgic Vibes: It’s like the soup your mom or grandma used to make, but with a modern creamy twist.
Versatile: Use fresh, frozen, or canned corn for year-round convenience.
Weeknight Friendly: Less than an hour from start to finish.
It’s the ultimate easy corn chowder recipeperfect for chilly nights, meal preps, or cozy weekend cooking sessions.
Key Ingredients and Tips
Let’s break down the stars of this comfort food soup. Each ingredient plays a key role, so here’s a quick guide to make it foolproof:
Bacon: Crisp it up firstit adds a smoky, salty dimension. Save some for garnish!
Corn Kernels: Sweet and golden, these make the chowder shine. Fresh, frozen, or canned all work.
Potatoes: Diced potatoes make this a creamy potato and corn soup, giving it body and heartiness.
Dairy: Heavy cream and milk team up for that luscious, silky texture.
Pro Tip: Don’t forget the final sprinkle of green onions or chivesit’s a bright pop of flavor that ties it all together.
Helpful Ingredient Swaps
Ingredient
Swap Option
Bacon
Turkey bacon or veggie bacon for a lighter twist
Heavy Cream
Half-and-half for a lighter option
Chicken Broth
Vegetable broth for a meatless version
How It Comes Together (Step-by-Step)
Making this thick and creamy chowder is as easy as 1-2-3. Here’s what you’ll do:
Crisp the bacon: Brown chopped bacon in a large pot until it’s irresistibly crispy. Remove and set aside.
Sauté the onion: Add butter to the bacon drippings, then cook chopped onion till soft and translucent. Stir in garlic for a quick aromatic boost.
Create the base: Sprinkle in flour, stirring for a minute to make a roux. Gradually whisk in chicken broth to make it smooth and creamy.
Add veggies: Toss in corn and potatoes. Bring it to a boil, then simmer until the potatoes are tender.
Finish with dairy: Stir in heavy cream and milk to thicken it up. Let it simmer for a few more minutes.
Pro Tip: Keep an eye on the potatoesthey’re your timer. When fork-tender, it’s chowder time!
Quick Cooking Times at a Glance
Step
Time Needed
Bacon crisping
5–7 minutes
Onion sautéing
5 minutes
Potato simmering
15–20 minutes
Dairy thickening
5–10 minutes
Troubleshooting and Tweaks
Worried about a few hiccups? Let’s troubleshoot your way to chowder success:
If it’s too thick: Add more milk or broth, a little at a time, until it’s just right.
If it’s too thin: Simmer longer to reduce or mix a teaspoon of cornstarch with water for a quick fix.
Lacking flavor: A pinch more salt or a dash of smoked paprika can really pop the taste.
You can also dial up the cozy by experimenting with add-ins like shredded cheese or extra veggies like carrots or celery.
Serving and Storing Your Chowder
Serve your Bacon and Corn Chowder piping hot with a garnish of crispy bacon and fresh green onions. It pairs beautifully with crusty bread or oyster crackers for dipping.
Leftovers: Cool completely before storing in an airtight container in the fridge for up to 3 days.
Freezer-friendly: Skip the cream until reheatingfreeze the base for up to 2 months, then stir in dairy after thawing.
Reheating: Warm on the stovetop over low heat, stirring occasionally to prevent scorching.
Pro Tip: Chowder thickens as it sits. Add a splash of milk or broth to bring it back to life.
Expert Insight: Balancing Texture and Flavor
The key to a standout creamy corn chowder with crispy bacon lies in layering textures and flavors. The rich, velvety base contrasts beautifully with the salty crunch of bacon, creating depth without overwhelming the natural sweetness of the corn. This balance keeps each spoonful both satisfying and complex.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Journey to the Perfect Creamy Corn Chowder with Crispy Bacon
This creamy corn chowder with crispy bacon didn’t come together overnight. After a few goofslike overcooking the bacon or ending up with a too-thin brothI finally nailed the balance of richness and crunch. Years of testing tuned every step, so what you see here is genuinely the recipe I trust to deliver every time.
FAQs ( Creamy Corn Chowder with Crispy Bacon )
How do I make this chowder thicker?
To thicken this dish, simmer it longer uncovered to reduce the liquid slightly. You can also mash some of the potatoes against the side of the pot and stir them back in for a creamy texture. Another trick is to add a small amount of cornstarch slurry (cornstarch mixed with cold water) for a quick thickening boost without altering the flavor.
Can I make this soup ahead of time?
This recipe holds up well when made a day in advance. Store it covered in the refrigerator and gently reheat on the stove, adding a splash of milk or broth if it thickens too much. The flavors often deepen after resting, making it perfect for a make-ahead meal.
What type of bacon works best?
Thick-cut bacon is ideal for this dish as it crisps nicely without burning. Use center-cut slices for a balance between fat and meat, which adds rich flavor without overpowering the chowder. Cook it slowly over medium heat to render fat and achieve that perfect crispy texture.
Can I substitute fresh corn with frozen?
Absolutely, frozen corn is a convenient substitute that works well in this recipe. Use roughly the same amount and add it during the simmering process to allow the flavors to meld. Frozen corn retains sweetness and texture, making it a great option outside of fresh corn season.
How can I make this dish dairy-free?
Swap the cream with unsweetened coconut milk or a plant-based milk thickened with a bit of blended potato or cashew cream. Opt for dairy-free butter or olive oil for sautéing. These changes keep the chowder creamy and flavorful while making it dairy-free friendly.
Conclusion
Creamy Corn Chowder with Crispy Bacon is a total winnerquick to make and bursting with comfort in every spoonful. The crispy bacon and silky potatoes create that perfect cozy texture you’ll wanna come back for again and again. It’s exactly the kind of hearty soup that turns an ordinary night into something special.
Feel free to swap in turkey bacon or toss in extra veggies for your own twist. Leftovers reheat beautifully, so make a double batch to stash in the fridge. A little sprinkle of green onion brightens this classic corn chowder with bacona trick I picked up photographing chowders from coast to coast. Simple, flexible, and absolutely satisfying.
Now, I’d love to see your takedid this creamy potato and corn soup remind you of a family favorite? Snap a pic, share your tweaks, or pass it along to someone who needs a warm hug in a bowl. Here’s to cozy kitchens and delicious memories!
Thomas Baker
Creamy Corn Chowder with Crispy Bacon: Easy, Delicious Recipe
Enjoy a comforting bowl of Creamy Corn Chowder with Crispy Bacon that combines sweet corn, tender potatoes, and savory bacon in a rich, thick broth. This Easy Corn Chowder Recipe is perfect for cozy nights and highlights the hearty flavors of bacon and corn in a creamy, delicious soup.
1/4 cup green onions or chives, chopped (optional garnish)
Method
In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add butter to the bacon fat. Once melted, sauté the chopped onion until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.
Stir in the flour, cooking for 1-2 minutes to eliminate the raw taste, creating a roux.
Gradually whisk in the chicken broth, ensuring there are no lumps. Add the corn kernels and diced potatoes.
Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, until the potatoes are tender.
Stir in the heavy cream and milk. Simmer for another 5-10 minutes until the chowder thickens to your liking.
Season with salt and pepper to taste. Ladle the chowder into bowls, top with crispy bacon, and garnish with green onions or chives, if desired.
Notes
For extra flavor, use smoked bacon and fresh corn if available. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove. This chowder also freezes well if stored in an airtight container.
