Creamy Corn Chowder with Bacon
Creamy Corn Chowder with Bacon is a 45-minute, one-pot comfort meal that’s rich, hearty, and family-friendly, making it perfect for weeknights when you want something warm and satisfying without complicated steps. This creamy corn chowder recipe layers crispy bacon, Yukon Gold potatoes, frozen sweet corn, chicken broth, and heavy cream into a silky soup built entirely in one pot using a natural blending method instead of flour.
Servings: 6
Calories: 493kcal
Equipment
- Large Dutch oven or heavy-bottomed pot
- Slotted spoon
- Immersion blender or standard blender
- Paper towel
Ingredients
- 8 slices thick-cut bacon diced, reserve some for topping
- 1 medium yellow onion finely diced
- 2 celery stalks finely diced
- 3 cloves garlic minced
- 3 medium Yukon Gold potatoes about 16 to 20 ounces, diced small
- 4 cups frozen corn
- 3 to 4 cups chicken broth or vegetable broth
- ¾ cup heavy cream
- 2 bay leaves
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- fresh chives or green onion sliced, for garnish
Instructions
- Place the diced bacon in a large Dutch oven or heavy-bottomed pot over medium heat. Cook slowly until crisp and the fat has fully rendered, about 8–10 minutes. Transfer the bacon to a paper towel-lined plate, reserving about 1½ tablespoons of bacon fat in the pot and discarding any excess. Set aside some of the crispy bacon for topping.
- Add a tablespoon of butter, diced onion, and celery to the pot with a small pinch of salt. Cook over medium heat until softened and lightly golden, about 5–7 minutes. Avoid deep browning. Stir in the garlic and cook for 30 seconds until fragrant. Add the smoked paprika, and stir to combine.
- Stir in the diced potatoes, frozen corn, bay leaves, thyme, and black pepper. Pour in the broth so the vegetables are just barely covered. Bring to a gentle simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.
- Remove the bay leaves. Use an immersion blender directly in the pot to blend a portion of the soup until smooth, leaving some chunks for texture. If using a countertop blender instead, carefully remove 1 to 2 cups of the soup (potatoes and broth), blend until smooth, then return it to the pot and stir well to combine.
- Stir in ¾ cup heavy cream and the portion of bacon meant to stay in the soup. Simmer gently for 2-3 minutes. Do not allow the chowder to boil rapidly after adding the cream. Taste and adjust salt and pepper as needed.
Video
Notes
Cooking Notes:
Blend mostly potatoes when thickening for maximum body. Keep the cream at a gentle simmer to prevent separation.
Tips for Best Results:
- Cook bacon slowly to render full flavor.
- Blend two full cups including potatoes for creaminess.
- Simmer gently after adding cream so it stays smooth.
- Taste after adding bacon back in before adjusting salt.
Nutrition
Calories: 493kcal | Carbohydrates: 45g | Protein: 13g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 1162mg | Potassium: 870mg | Fiber: 5g | Sugar: 3g | Vitamin A: 571IU | Vitamin C: 27mg | Calcium: 52mg | Iron: 2mg
