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Creamy Corn Chowder with Bacon

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • Main Ingredients
  • 6 slices bacon, chopped
  • 1 tablespoon unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced (Yukon Gold or Russet)
  • 3 cups corn kernels (fresh, frozen, or canned; drained if canned)
  • 4 cups chicken broth (or vegetable broth for a lighter version)
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 1 cup whole milk
  • 1 tablespoon all-purpose flour (for thickening)
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon smoked paprika (optional but recommended)
  • ½ teaspoon thyme (dried or fresh)
  • 1 tablespoon chopped parsley, for garnish

Instructions
 

  • Cook the Bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 1–2 tablespoons of the rendered fat in the pot.
  • Sauté Aromatics: Add butter to the bacon fat. Once melted, sauté the diced onion for about 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
  • Add Flour: Sprinkle in the flour and stir for 1 minute to make a light roux. This helps thicken the chowder later.
  • Add Potatoes and Broth: Gradually pour in the chicken broth while stirring. Add diced potatoes, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes, or until potatoes are tender.
  • Add Corn and Cream: Stir in the corn kernels, milk, and heavy cream. Simmer gently for another 10 minutes, stirring occasionally. Do not boil once the dairy is added to avoid curdling.
  • Blend (Optional): For a creamier texture, use an immersion blender to partially blend the chowder, leaving some chunks for texture.
  • Add Bacon and Adjust Seasoning: Stir in most of the bacon pieces, reserving some for topping. Taste and adjust seasoning as needed.
  • Serve: Ladle into bowls and garnish with remaining bacon and fresh parsley.