Steam fogged the windows, bacon popped in the skillet, and the kitchen smelled like childhood. That’s how I know it’s time for Creamy Corn Chowder with Crispy Bacon. This savory fall favorite is blowing up on Pinterest lately rich, rustic, and soul-hugging in every bite.
Sweet corn, soft potatoes, and smoky bacon come together in this thick and creamy chowder that tastes like a hug from Grandma if she used shortcuts. Pantry-friendly, totally satisfying, and ready in under an hour. Full details in the blog!
I grew up watching my tío stir soup with one hand while flipping tortillas with the other total chaos, total flavor. This bowl brings that energy. I tested it three times to get the bacon just right. You’ll love the secret I discovered!
Why You’ll Love This Creamy Corn Chowder with Crispy Bacon
This easy corn chowder recipe is everything a cozy, comfort food soup should be: hearty, creamy, and packed with flavor. Here’s why it’s such a hit:
Quick comfort: It’s ready in under an hour, making it perfect for weeknights or lazy weekends.
Sweet & smoky magic: The combo of tender corn, creamy potatoes, and smoky bacon is like a hug in a bowl.
Beginner-friendly: Even if you’ve never made soup from scratch, this one’s foolproof. The steps are easy to follow, and there’s room for a little imperfection.
Pantry-friendly: You probably have most of the ingredients on hand already!
So, if you’re looking for a warm, delicious meal with minimal fuss, this bacon and corn chowder is your new go-to.
Ingredient Breakdown: What Makes This Dish Shine
Let’s talk about what’s going into this creamy potato and corn soup and why every ingredient has a starring role. Here’s the lineup:
Bacon: Smoky, crispy bacon brings big flavor and depth. Save that rendered fatit’s liquid gold for sautéing the veggies.
Potatoes: These are the backbone of the chowder, making it thick and satisfying. Yukon gold or russet work beautifully here.
Corn kernels: Fresh, frozen, or canned all work, though fresh adds a pop of natural sweetness. Got leftover corn on the cob? Slice it off and toss it in!
Butter and flour: These create a simple roux to thicken the soup without any fancy techniques.
Chicken broth: A rich base that ties everything together. Use low-sodium if you want more control over the seasoning.
Heavy cream and milk: These give the chowder its rich, creamy texturecomfort food perfection in a spoonful.
Onion and garlic: The flavor foundation! These humble basics add savory depth to the soup.
Green onions or chives (optional): A fresh, colorful garnish that’s totally worth it.
Pro Tip: To make this hearty soup with bacon even more indulgent, try topping your bowl with grated cheddar cheese or a dollop of sour cream!
Crisp the bacon: In a large pot, cook the chopped bacon over medium heat until golden and crispy. Remove with a slotted spoon, leaving the fat behind. Don’t toss itit’s flavor gold!
Sauté the aromatics: Add butter to the bacon fat, then sauté the onion until soft and translucent. Stir in garlic for the last minute.
Make the roux: Sprinkle the flour over the onions and stir, cooking for 1–2 minutes to get rid of the raw flour taste. It should look like a paste.
Add broth, potatoes, and corn: Slowly whisk in the chicken broth to avoid lumps, then add the diced potatoes and corn. Bring to a boil, reduce the heat, and simmer until the potatoes are tender (about 15–20 minutes).
Finish with cream: Stir in the heavy cream and milk. Let it simmer for 5–10 minutes until the chowder thickens to your preferred consistency. Season with salt and pepper to taste.
Serve and enjoy: Ladle into bowls, top with crispy bacon, and garnish with green onions or chives, if desired.
Pro Tip: If your chowder feels too thick at the end, just add a splash of broth or milk until it’s perfect!
Cooking Time Overview
Step
Time
Prep Ingredients
15 minutes
Cook Bacon & Sauté
10 minutes
Simmer Soup
20–25 minutes
Total
50 minutes
Serving, Storing, and Reheating
Now that you’ve made the world’s coziest fall soup recipe, here’s how to get the most out of it:
Serving: This chowder pairs beautifully with crusty bread, a simple green salad, or even a side of biscuits. It’s hearty enough to stand alone, but sidekicks are always welcome.
Storing: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Gently warm on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if it thickens overnight.
Freezing Tips: While the chowder’s creamy base can separate when frozen, you can still freeze it in small portions. When reheating, whisk well and add a bit of fresh cream to restore its silky texture.
Expert Insight: Mastering Creamy Corn Chowder with Crispy Bacon
Creamy corn chowder with crispy bacon balances rich texture and smoky depth, a classic combination cherished for its comforting warmth. The key is cooking the bacon until perfectly crisp to add contrasting crunch, while gently simmering the corn and cream preserves their naturally sweet flavors.
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How I Finally Nailed My Creamy Corn Chowder with Crispy Bacon
This creamy corn chowder with crispy bacon didn’t come together on the first tryin fact, I wrestled with balancing creaminess without missing that smoky punch. After a few “almost-there” versions and a crispy bacon rescue mission, I’ve landed on a recipe that feels just right for cozy family dinners.
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 exactly the kind of cozy meal that makes you slow down and savor every spoonful. In under an hour, you get a thick, hearty soup bursting with smoky bacon and sweet corn, rich with creamy potatoes that melt on your tongue. You’ll love how the aromas wrap around your kitchenlike a warm, familiar hug on a chilly day.
Here’s a little trick from my experience: if you want to switch things up, try adding a pinch of smoked paprika or swapping milk for coconut cream for a dairy twist. Leftovers reheat beautifullyjust add a splash of broth to bring back that silky texture. And don’t be shy with toppings; shredding sharp cheddar or a sprinkle of fresh herbs can turn this simple chowder into a showstopper.
Did this soup bring back any sweet memories or inspire a new favorite? I’d love to see your versions or hear your stories in the comments! Go aheadsave this recipe, share it with your favorite people, and cozy up with a bowl that feels like home, no matter the season.
This hearty Creamy Corn Chowder combines the savory crunch of crispy bacon with creamy potato and corn soup. Perfect for fall, it’s an easy corn chowder recipe that’s comforting and thick. Enjoy this bacon and corn chowder as a delicious comfort food soup.
Ingredients
Scale
4 slices of bacon chopped
2 tbsp unsalted butter
1 onion finely chopped
2 garlic cloves minced
2 tbsp all-purpose flour
3 cups chicken broth
3 cups corn kernels (fresh frozen or canned)
2 medium potatoes peeled and diced
1 cup heavy cream
1 cup milk
Salt and pepper to taste
1/4 cup green onions or chives chopped (optional garnish)
Instructions
Cook the chopped bacon over medium heat until crispy then remove and set aside leaving the fat in the pot.
Add butter to the bacon fat and sauté the onion until soft and translucent about 5 minutes then add garlic and cook for 1 minute.
Stir in the flour and cook for 1 to 2 minutes to form a roux.
Gradually whisk in chicken broth then add corn kernels and diced potatoes.
Bring to a boil then reduce heat and simmer 15 to 20 minutes until potatoes are tender.
Stir in heavy cream and milk and simmer 5 to 10 minutes until chowder thickens.
Season with salt and pepper to taste then serve topped with crispy bacon and optional green onions or chives.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
