Creamy Corn Chowder with Crispy Bacon: Easy, Delicious Recipe

You know that chilly-afternoon feeling where you just want something warm in your hands and savory on the spoon? That’s when this creamy corn chowder with crispy bacon wraps you up in serious comfort. It’s cozy, filling, and bringing the internet to a simmerespecially on Pinterest. You only need a bit of chopping, a big pot, and about 50 minutes to enjoy this smoky, velvety goodness.

This thick, dreamy soup is filled with naturally sweet corn, tender potatoes, browned onions, and salty bites of crispy bacon. It’s made mostly from pantry staplesuse frozen, fresh, or canned corn, a bit of broth, and some milk or cream. Imagine grandma’s chowder, but totally weeknight-friendly. (Scroll down for full instructions, tips, and FAQs!)

I originally created this recipe after my aunt dropped off a sun-warmed basket of corn from her garden. I’ve tested and fine-tuned this pot about a dozen times to strike the right balance of sweetness, saltiness, and creaminess. A dash of smoked paprika is the secret ingredient that really ties everything togetherdon’t skip it!

Why You’ll Love This Creamy Corn Chowder with Crispy Bacon

This recipe feels like a warm hug in a bowl, perfect for chilly evenings or when you’re craving hearty nostalgia. Here’s why you’ll adore it:

• Sweet-meets-savory magic: Tender corn kernels and smoky bacon strike the perfect balance.
• Easy and flexible: You can use fresh, frozen, or canned cornwhatever you have on hand.
• One pot wonder: Minimal cleanup means more time for cozying up.
• Family-friendly: Even picky eaters love the creamy, comforting flavors of this chowder.

Key Ingredients & Tips

You likely have most of these ingredients already, making this a pantry-friendly recipe. Let’s break it down:

• Bacon: The chopped slices give you crispy bites and render fat for cooking. Aim for thick-cut bacon for the best texture.
• Corn: Fresh off the cob when in season, or frozen/canned during colder monthsall work beautifully here.
• Potatoes: Use a firm variety like Yukon Gold or even Russets for a heartier chowder. Dice evenly for uniform cooking.
• Heavy cream & milk: These create the luscious, velvety base that holds everything together.
• Onion & garlic: The aromatic base that boosts flavor from the very first step.

Pro Tip: If you’re feeling fancy, garnish with green onions or chives for a pop of color and freshness.

Step-by-Step: How to Make This Chowder

Making this creamy corn chowder with crispy bacon is simple, even if you’re a beginner. Here’s the process:

1. Cook the bacon: In a large Dutch oven or soup pot, fry chopped bacon over medium heat until crispy. Remove and set aside on a paper towel–lined plate. Leave about 2 tablespoons of bacon fat in the pot.
2. Sauté veggies: Add butter to the bacon fat, toss in diced onions, and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
3. Create the base: Sprinkle all-purpose flour over the sautéed veggies and stir continuously for 1 minute to cook off the raw taste. Slowly whisk in chicken or vegetable broth, ensuring no lumps remain.
4. Add the main stars: Stir in diced potatoes and corn. Bring everything to a boil, then lower the heat to a gentle simmer. Cook uncovered for 15–20 minutes, until potatoes are fork-tender.
5. Finish with cream: Pour in the heavy cream and milk. Simmer gently for 5–10 minutes until the chowder thickens to your liking. Add salt, pepper, and a pinch of smoked paprika. Stir in reserved bacon or save it for topping. Taste and adjust seasoning as needed.

Pro Tip: Adjust the thickness by adding a splash more milk or broth if the chowder is thicker than preferred.

Timing at a Glance

Serving & Storage Tips

This creamy corn chowder with crispy bacon is best served hot and fresh, but here’s how to make the most of leftovers:

• Serving: Ladle into bowls, top generously with reserved crispy bacon pieces, and sprinkle with freshly chopped green onions, chives, or even shredded cheddar cheese.
• Storage: Refrigerate in an airtight container for up to 3 days. When reheating, do so over low heat and stir in a splash of milk to revive the texture.
• Freezing: You can freeze this chowder for up to 2 months. Let it cool completely before transferring to freezer-safe containers. Note: cream-based soups may slightly separate; stir well while reheating.

Pro Tip: Make a double batch and freeze half for an easy weeknight mealplus fewer dishes later!

Storage Guide

Expert Insight: The Science Behind Creamy Corn Chowder with Crispy Bacon

Combining rich cream with the natural sugars in corn produces a silky-sweet base that’s both hearty and soothing. Meanwhile, crispy bacon adds vital texture and savory umami depth. This interplay between sweet, creamy, and smoky-salty flavors is a classic culinary balance, used by pros to build satisfying dishes with layered character.

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Finding Comfort in Creamy Corn Chowder with Crispy Bacon

This creamy corn chowder with crispy bacon took its sweet time to come together. Early versions were too thin or lacked depth. But I learned that letting it simmer undisturbed and crisping the bacon just right makes all the difference. After many testsand even more family taste-teststhis pot of chowder finally tastes like something worth passing down.

FAQs ( Creamy Corn Chowder with Crispy Bacon )

Conclusion

This creamy corn chowder with crispy bacon comes together in about 50 minutes and fills your kitchen with that irresistible smoky-sweet aroma. It’s easy enough for a weeknight, yet special enough to share. Each spoonful brings tender potatoes, sweet corn, and little bacon crunches swimming in a rich, comforting broth.

For a cozy twist, try swapping in sweet potatoes or add a pinch more smoked paprika to deepen the flavor. Any leftovers store beautifullyjust reheat gently with a bit of milk or broth to loosen it up. A little chopped scallion on top brings zest and bright contrast; I picked up that tip from a local farmer’s market cook.

Give this recipe a whirl and don’t forget to share your version. Did you grow up with a corn chowder? Or do you have a bacon trick to level it up? Share it in the comments and don’t forget to pass this along to a comfort food–loving friend. Trust meyou’ll want to make it again and again.

Yesica Andrews

Creamy Corn Chowder with Crispy Bacon: Easy, Delicious Recipe

Enjoy a comforting bowl of Creamy Corn Chowder with Crispy Bacon that combines sweet corn, tender potatoes, and savory bacon in a rich, thick broth. This Easy Corn Chowder Recipe is perfect for cozy nights and highlights the hearty flavors of bacon and corn in a creamy, delicious soup.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 360

Ingredients Method Notes

Ingredients

  

• 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)

Method

 

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add butter to the bacon fat. Once melted, sauté the chopped onion until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.
3. Stir in the flour, cooking for 1-2 minutes to eliminate the raw taste, creating a roux.
4. Gradually whisk in the chicken broth, ensuring there are no lumps. Add the corn kernels and diced potatoes.
5. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, until the potatoes are tender.
6. Stir in the heavy cream and milk. Simmer for another 5-10 minutes until the chowder thickens to your liking.
7. Season with salt and pepper to taste. Ladle the chowder into bowls, top with crispy bacon, and garnish with green onions or chives, if desired.

Notes

• For extra flavor, use smoked bacon and fresh corn if available. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove. This chowder also freezes well if stored in an airtight container.