Print

Easy Homemade Creamy Corn Chowder with Bacon

Close-up of a creamy, yellow corn chowder recipe topped generously with crispy bacon bits and fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make this hearty, creamy corn chowder with bacon and potatoes quickly. This simple soup recipe delivers comfort in every bowl and works well with fresh or frozen corn.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 4 slices thick-cut bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 pound Yukon Gold potatoes, peeled and diced small
  • 4 cups chicken broth
  • 2 cups corn kernels (fresh or frozen)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • Optional: Extra bacon, chopped, for garnish

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the chopped onion and celery to the pot. Cook until softened, about 5 minutes.
  3. Add the diced potatoes, chicken broth, corn, salt, pepper, and thyme to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 10 to 12 minutes.
  4. In a small bowl, whisk the flour with 1/2 cup of the heavy cream until smooth. This creates a slurry.
  5. Pour the cream slurry into the simmering chowder, stirring constantly until the soup thickens slightly.
  6. Stir in the remaining 1/2 cup of heavy cream. Heat through for 2 minutes, but do not let the soup boil after adding the cream.
  7. Taste and adjust seasoning if needed. Serve your hearty chowder hot, topped with the reserved crispy bacon.

Notes

  • For a vegetarian corn chowder option, omit the bacon and use vegetable broth instead of chicken broth. Sauté the vegetables in 2 tablespoons of olive oil.
  • If you prefer a smoother texture, you can mash about one-third of the potatoes against the side of the pot before adding the cream.
  • This recipe makes a great base for chicken corn chowder; add 1 cup of cooked, shredded chicken during the last 5 minutes of simmering.

Nutrition

Find it online: https://juliameal.com/corn-chowder-recipe/