Corn Chowder with Potatoes and Bacon
Corn Chowder with Potatoes and Bacon is a rich and creamy comfort food soup loaded with sweet corn, tender potatoes, and crispy smoky bacon. This easy homemade chowder recipe is perfect for cozy dinners, cold weather meals, and hearty family lunches.
Ingredients
Main Ingredients:
- 6 slices of bacon, diced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 medium potatoes, peeled and diced (Yukon gold or russet work well)
- 4 cups corn kernels (fresh, frozen, or canned – drained if canned)
- 4 cups chicken broth (or vegetable broth for lighter flavor)
- 1 cup heavy cream (or half-and-half for lighter version)
- 2 tbsp all-purpose flour
- 2 tbsp butter (optional, for richness)
- Salt and pepper, to taste
- ½ tsp smoked paprika (optional, adds depth)
- 2 tbsp fresh parsley or chives, chopped (for garnish)
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside on paper towels. Leave about 2 tbsp of bacon fat in the pot (drain excess).
- Sauté Aromatics: Add the chopped onion to the bacon fat and cook until translucent, about 3–4 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
- Add Potatoes and Corn: Stir in the diced potatoes and corn kernels. Mix well with onions and garlic.
- Simmer the Base: Pour in chicken broth, season with salt, pepper, and smoked paprika. Bring to a boil, then reduce heat to medium-low and simmer for 15–20 minutes, until potatoes are tender.
- Thicken the Chowder: In a small bowl, whisk the flour into the cream until smooth (this prevents lumps). Stir this mixture into the pot and cook for another 5–7 minutes, until chowder thickens slightly.
- Add Bacon u0026 Finish: Stir in most of the bacon (reserve some for topping). Adjust seasoning to taste.
- Serve: Ladle chowder into bowls, garnish with fresh parsley or chives, and sprinkle crispy bacon on top.