This corn chowder with bacon is thick, creamy, and loaded with sweet corn, tender potatoes, and crispy bacon. Cooking the vegetables in the bacon drippings and thickening the soup with a little flour builds a rich base without much effort. It is a one-pot dinner that takes about 50 minutes and works with fresh, frozen, or canned corn.
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Why This Corn Chowder Works
Bacon fat carries a smoky flavor through the whole pot, and a few tablespoons of flour give the broth body so it feels like a chowder instead of a thin soup. Potatoes release starch as they cook, thickening it further. Cream goes in at the end, so it stays smooth and rich, and a bit of smoked paprika deepens the flavor.
- One pot, about 50 minutes.
- Works with fresh, frozen, or canned corn.
- Thick and creamy without being heavy.
- Leftovers taste even better the next day.
Ingredients
The full amounts are in the recipe card below.
- 4 slices bacon, chopped
- 1 medium onion, diced, and 2 celery ribs, diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 4 cups corn kernels (about 6 ears, or frozen or canned)
- 1 pound Yukon Gold potatoes (about 2 medium), peeled and diced
- 1 cup heavy cream
- 1/2 teaspoon dried thyme and 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste, plus sliced green onions or parsley, for garnish
How to Make Corn Chowder with Bacon
Cook the Bacon
Cook the chopped bacon in a large pot over medium-high heat for about 8 minutes until crisp. Move it to a paper towel-lined plate and pour off all but about 2 tablespoons of the drippings.
Soften the Vegetables
Add the onion and celery to the pot and cook for 5 minutes until soft. Stir in the garlic, thyme, and paprika for 30 seconds. Sprinkle in the flour and stir for 1 minute.
Simmer the Chowder
Slowly pour in the broth, scraping up the browned bits and stirring until smooth. Add the potatoes, corn, and most of the bacon. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes, until the potatoes are tender.
Add the Cream
Stir in the cream and heat for 3 to 5 minutes without boiling. For a thicker chowder, mash some of the potatoes against the side of the pot or blend about 1 cup of the soup and stir it back in. Season with salt and pepper, and top with the reserved bacon and green onions.
How to Serve Corn Chowder
Serve hot with crusty bread, oyster crackers, or a green salad. Top with shredded cheddar and hot sauce if you like. If you enjoy hearty soups, try our creamy tomato bisque soup or our creamy autumn squash soup.
How to Store and Reheat
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring often, with a splash of broth or milk if it has thickened too much. The USDA recommends reheating leftovers to 165°F. Freezing works for up to 2 months, but potatoes and cream can change texture after thawing.
Tips and Variations
- Use Yukon Gold potatoes, which hold their shape and stay creamy.
- Do not boil after the cream goes in, or the soup can separate.
- Use fresh corn cobs to build extra flavor: simmer the bare cobs in the broth, then remove them.
- Add a pinch of cayenne or diced jalapeño for heat.
- Stir in shredded chicken to turn it into a heartier meal, like our creamy Parmesan chicken and rice soup.
- Use half-and-half for a lighter version.
- Looking for another cozy soup? See our chicken noodle soup with egg noodles.
FAQ
Can I use frozen or canned corn?
Yes. Use 4 cups of frozen corn straight from the freezer, or canned corn that has been drained. Fresh corn is best in summer, but the others work well all year.
How do I thicken corn chowder?
Mash a few of the potatoes, blend part of the soup, or simmer a few minutes longer. A cornstarch slurry also works.
Can I make it without bacon?
Yes. Cook the vegetables in 2 tablespoons of butter instead and use vegetable broth for a vegetarian version.
Can I make it dairy-free?
Use full-fat coconut milk in place of the cream. The soup will have a mild coconut flavor.
Why did my chowder curdle?
It was boiled after the cream was added. Keep it at a gentle simmer once the cream goes in.
Creamy Corn Chowder with Bacon
Ingredients
Main Ingredients
- 4 slices bacon chopped
- 1 medium onion diced
- 2 celery ribs diced
- 2 garlic cloves minced
- 3 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 4 cups corn kernels fresh, frozen, or canned
- 1 lb Yukon Gold potatoes peeled and diced
- 1 cup heavy cream
- ½ tsp dried thyme
- ½ tsp smoked paprika
- salt and black pepper to taste
- green onions or parsley for garnish
Instructions
Cooking
- Cook the bacon in a large pot over medium-high heat about 8 minutes until crisp. Move to a plate and pour off all but 2 tablespoons of drippings.
- Cook the onion and celery in the drippings 5 minutes. Stir in the garlic, thyme, and paprika for 30 seconds, then the flour for 1 minute.
- Slowly pour in the broth, stirring until smooth. Add the potatoes, corn, and most of the bacon. Bring to a boil, then simmer 15 to 20 minutes until the potatoes are tender.
- Stir in the cream and heat 3 to 5 minutes without boiling. Mash a few potatoes or blend a cup of soup for a thicker chowder.
- Season with salt and pepper and top with the remaining bacon and green onions.
