Creamy Corn Chowder with Crispy Bacon is like a big, warm hug in a bowl. It’s packed with sweet corn, tender potatoes, and that rich, creamy broth that makes every spoonful comforting. The crispy bacon on top adds a perfect crunch and smoky flavor that takes this chowder to the next level.
I love making this chowder on chilly days when I want something easy but super satisfying. The way the bacon crisps up while the chowder simmers smells irresistible, and I always find myself sneaking a piece or two before serving. If you want extra creaminess, a splash of milk or cream at the end is a nice touch.
My favorite way to eat it is with a big piece of crusty bread to soak up every last drop. It’s the kind of meal that feels cozy and homemade, perfect for sharing with family or friends. Every time I make it, I’m reminded why simple ingredients like corn and bacon can come together to make something truly special.
Key Ingredients & Substitutions
Bacon: This adds a smoky crunch that really lifts the chowder. If you want to skip pork, smoked turkey bacon or a few drops of liquid smoke are good swaps.
Corn: Fresh corn has the best sweetness, but frozen corn works great too. Canned corn is okay but drain well to avoid watery soup.
Potatoes: Russet potatoes give the chowder creaminess as they soften. Yukon golds also work well and hold their shape nicely.
Heavy Cream: This makes the chowder smooth and rich. For a lighter option, use half-and-half or whole milk, but expect a slightly thinner texture.
Flour & Butter (Roux): This combo thickens the soup. You can use cornstarch mixed with a little water as a gluten-free alternative.
How Do I Get the Perfect Chowder Texture?
Balancing creaminess and chunkiness is key to corn chowder’s appeal. Here’s how I do it:
- After simmering, use a potato masher or immersion blender to crush some potatoes and corn while leaving bits whole for texture.
- This partial mashing thickens the broth naturally without turning it into a smooth puree.
- Make sure to cook potatoes until tender but not mushy for best results.
- Adding cream at the end keeps the chowder silky, so avoid boiling after adding it.
Equipment You’ll Need
- Large pot or Dutch oven – I like this for cooking everything in one pot and it heats evenly.
- Wooden spoon or spatula – perfect for stirring the roux and scraping up flavorful bits from the bottom.
- Slotted spoon – to remove cooked bacon easily without draining the chowder.
- Immersion blender or potato masher – helps break down some of the potatoes and corn for a thicker, creamier texture.
- Measuring spoons and cups – for accuracy and consistent results.
- Serving bowls – to present the chowder hot and inviting.
Flavor Variations & Add-Ins
- Use turkey bacon or vegetarian bacon for a smoky flavor without pork.
- Add chopped cooked ham or cooked chicken for extra protein.
- Mix in sautéed bell peppers or chopped jalapeños for a touch of spice.
- Sprinkle shredded cheddar or Monterey Jack cheese on top for extra cheesiness.
How to Make Creamy Corn Chowder with Crispy Bacon
Ingredients You’ll Need:
- 6 slices bacon
- 4 cups fresh or frozen corn kernels
- 2 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 3 tablespoons butter
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 30 minutes to cook, so plan for around 40 minutes total. You’ll spend some time crisping bacon, sautéing veggies, simmering the chowder, and finishing with a creamy touch.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the bacon over medium heat until it’s crispy. Take the bacon out and place it on a paper towel to drain. Once cool, crumble it into bite-size pieces. Keep about one tablespoon of the bacon fat in the pot and throw away the rest.
2. Sauté Onion and Garlic:
Add butter to the bacon fat in the pot. When it melts, stir in the chopped onion. Cook until the onion is soft and clear, about 4-5 minutes. Then add the minced garlic and cook for another minute, until you can smell it.
3. Make the Base:
Sprinkle the flour over the onions and garlic and stir quickly to make a paste called a roux. Cook this for 2 minutes to get rid of the raw flour taste.
4. Add Broth, Potatoes, and Corn:
Slowly pour in the chicken broth while stirring to keep the mixture smooth. Stir in the diced potatoes and corn. Bring everything to a boil.
5. Simmer the Chowder:
Lower the heat to medium-low and let it simmer gently until the potatoes are tender, about 15-20 minutes.
6. Thicken the Chowder:
Partially mash the potatoes and corn using a potato masher or immersion blender. Leave some pieces whole so you get nice chunks in the chowder.
7. Add Cream and Seasonings:
Stir in the heavy cream, salt, pepper, and smoked paprika if you’re using it. Let the chowder simmer for 5 more minutes so the flavors blend together.
8. Finish and Serve:
Mix in the chopped fresh parsley, saving some to sprinkle on top. Serve the chowder hot, topped with the crispy bacon pieces and extra parsley. For a perfect meal, enjoy with crusty bread or oyster crackers for dipping.
Can I Use Frozen Corn Instead of Fresh?
Yes! Frozen corn works wonderfully and is super convenient. Just thaw it before adding to the chowder or add it directly if you don’t mind a slightly longer cooking time.
How Can I Make This Chowder Vegetarian?
Simply swap the bacon for smoked paprika or liquid smoke to keep that smoky flavor. Use vegetable broth instead of chicken broth, and skip the bacon topping or use veggie bacon.
What’s the Best Way to Store Leftovers?
Store leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You may want to add a splash of cream or broth if it thickens too much.
Can I Make This Ahead of Time?
Absolutely! You can prepare the chowder up to a day in advance. Reheat slowly on the stove and add the crispy bacon just before serving to keep it crunchy.