Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 slices thick-cut bacon (about 8 oz), chopped
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 ribs celery, finely diced
- 2 cloves garlic, minced
- 3 medium Yukon Gold potatoes, peeled and 1/2-inch diced (about 1 1/2 lb)
- 4 cups sweet corn kernels (fresh or frozen, thawed)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 bay leaf, 1 tsp thyme, 1/2 tsp smoked paprika (optional)
- 1 1/4 tsp kosher salt, 1/2 tsp black pepper, 1 tsp sugar (optional)
- 1 cup heavy cream + 1 cup whole milk
- 2–3 tbsp chopped fresh chives or green onions
Do This
- 1. Prep: Chop bacon, onion, celery, potatoes, and herbs; mince garlic; measure corn and liquids.
- 2. Cook bacon in a large pot over medium heat until crisp, 8–10 minutes. Transfer bacon to a plate; leave 2–3 tbsp fat in pot.
- 3. Sauté onion and celery in bacon fat with butter until soft; add garlic, thyme, and smoked paprika and cook briefly.
- 4. Stir in flour and cook 1–2 minutes. Gradually whisk in chicken broth. Add potatoes, bay leaf, salt, pepper, and sugar; simmer 10 minutes.
- 5. Add corn and about half the bacon; simmer 10–15 minutes, until potatoes are tender and chowder is slightly thick.
- 6. Reduce heat to low. Stir in cream, milk, and chives; warm gently 3–5 minutes without boiling. Adjust seasoning.
- 7. Serve hot, topped with remaining bacon, extra chives, and black pepper. Pair with crusty bread.
Why You’ll Love This Recipe
- Comfort in a bowl: creamy, cozy chowder with a balance of sweet corn and smoky bacon.
- Hearty but not heavy: plenty of potatoes and veggies in a silky, lightly rich broth.
- Flexible: works with fresh, frozen, or canned corn and can be adapted to what you have on hand.
- Great for leftovers: flavors deepen after a day, making it perfect for meal prep.
Grocery List
- Produce: Yellow onion, celery, garlic, Yukon Gold potatoes, sweet corn (fresh or frozen), fresh thyme (optional), fresh chives or green onions, parsley (optional).
- Dairy: Unsalted butter, heavy cream, whole milk.
- Pantry: Thick-cut bacon, low-sodium chicken broth, all-purpose flour, bay leaf, smoked paprika, sugar, kosher salt, black pepper, crusty bread or crackers (for serving).
Full Ingredients
For the Chowder
- 8 slices thick-cut bacon (about 8 oz), chopped
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 ribs celery, finely diced (about 1/2 cup)
- 2 cloves garlic, minced
- 3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 1 1/2 lb)
- 4 cups sweet corn kernels
- From 5–6 ears fresh corn, or
- Frozen corn, thawed, or
- Canned corn, well-drained
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
- 1/2 tsp smoked paprika (optional, for gentle smokiness)
- 1 tsp granulated sugar (optional, enhances sweetness, especially if using off-season corn)
- 1 1/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more for serving
- 1 cup heavy cream
- 1 cup whole milk (or additional chicken broth for a lighter version)
- 2–3 tbsp chopped fresh chives or green onions
- 1–2 tbsp chopped fresh parsley (optional)
For Serving (Optional)
- Reserved crispy bacon pieces
- Extra chopped chives or green onions
- Freshly ground black pepper
- Crusty bread, dinner rolls, or oyster crackers
Step-by-Step Instructions
Step 1: Prep all your ingredients
Start by getting everything ready so the cooking process feels relaxed and easy. Chop the bacon into small pieces (about 1/2-inch). Finely dice the onion and celery, and mince the garlic. Peel the potatoes and cut them into 1/2-inch cubes so they cook evenly.
If you are using fresh corn, shuck the ears and remove any silk. Stand each ear upright in a large bowl and carefully slice downward with a sharp knife to remove the kernels; you will need about 4 cups. If you are using frozen corn, measure out 4 cups and let it thaw. If using canned corn, drain it well. Chop the chives (and parsley, if using). Measure out the broth, flour, cream, milk, and seasonings so they are within reach.
Step 2: Cook the bacon until crisp
Place a large, heavy-bottomed pot or Dutch oven (at least 5 quarts) over medium heat. Add the chopped bacon in an even layer. Cook, stirring occasionally, until the bacon is deeply browned and crisp, about 8–10 minutes.
Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Leave about 2–3 tablespoons of bacon fat in the pot for flavor; carefully pour off any excess into a heatproof container. Do not wipe out the pot—the browned bits on the bottom will help flavor the chowder.
Step 3: Sauté the aromatics in bacon drippings
Return the pot with the bacon fat to medium heat and add the butter. Once melted and foamy, add the diced onion and celery. Cook, stirring frequently, until the vegetables are softened and translucent, about 5–7 minutes.
Stir in the minced garlic, thyme, and smoked paprika (if using). Cook for 30–60 seconds, just until fragrant. Take care not to brown the garlic; you want it soft and aromatic rather than bitter.
Step 4: Make a quick roux and build the base
Sprinkle the flour evenly over the vegetables. Stir continuously for 1–2 minutes. The mixture will look somewhat pasty; this step cooks off the raw flour flavor and forms a light roux that will help thicken the chowder.
Slowly pour in the chicken broth, about 1 cup at a time, whisking or stirring well after each addition to smooth out any lumps and scrape up the browned bits from the bottom of the pot. Once all the broth is in, add the diced potatoes, bay leaf, salt, pepper, and sugar (if using). Increase the heat to medium-high and bring the mixture just to a gentle boil, then immediately reduce the heat to maintain a steady simmer.
Simmer, uncovered or partially covered, for about 10 minutes, stirring occasionally, until the potatoes begin to soften but are not fully tender.
Step 5: Add the corn and simmer to tenderness
Add the corn kernels to the pot, along with about half of the cooked bacon (reserve the rest for topping). Stir well to distribute everything evenly. Continue to simmer for another 10–15 minutes, or until the potatoes are tender and easily pierced with a fork and the corn is cooked through. Stir occasionally to prevent sticking, adjusting the heat as needed to maintain a gentle bubble rather than a hard boil.
If you prefer a thicker, creamier chowder, you can partially blend it at this point. Use an immersion blender to briefly blend a few pulses until some of the potatoes and corn break down, or scoop 2 cups of chowder into a blender, blend until smooth, and return it to the pot. Keep plenty of whole corn and potato pieces for texture.
Step 6: Add cream and finish seasoning
Reduce the heat to low. Stir in the heavy cream and whole milk. Warm the chowder gently for 3–5 minutes, stirring often. Avoid letting it boil after adding dairy, as this can cause the cream to separate or become grainy.
Stir in the chopped chives and parsley (if using). Taste and adjust the seasoning with additional salt and pepper as needed. Remove and discard the bay leaf. The chowder should be rich, creamy, and slightly thick; if it feels too thick, thin it with a splash of extra broth or milk. If it is too thin for your liking, simmer it a few minutes longer, stirring, until it thickens slightly.
Step 7: Serve hot with crispy bacon and garnishes
Ladle the hot corn-and-bacon chowder into warm bowls. Top each serving with a generous sprinkle of the reserved crispy bacon, extra chopped chives or green onions, and a few grinds of black pepper. For a restaurant-style finish, you can drizzle a tiny splash of cream over the top in a spiral pattern.
Serve right away with crusty bread, soft dinner rolls, or oyster crackers for dunking. This chowder is hearty enough to be a full meal but also pairs nicely with a simple green salad for a complete, comforting dinner.
Pro Tips
- Boost the corn flavor: If using fresh corn, toss the bare cobs into the pot while the potatoes simmer, then remove before adding the cream. They add extra sweetness and depth.
- Control the thickness: For a thinner chowder, use a bit less flour or more broth. For a thicker chowder, blend a portion of the soup or let it simmer a few additional minutes uncovered.
- Add dairy gently: Always lower the heat before adding cream and milk, and avoid boiling afterward to keep the texture silky and smooth.
- Season in layers: Lightly salt as you go—while simmering the base and again after adding cream. Corn and potatoes both absorb salt, so taste at the end and adjust.
- Use good bacon: Thick-cut, smoky bacon gives the chowder body and richness. If your bacon is very salty, use low-sodium broth and taste carefully before adding more salt.
Variations
- Cheddar Corn Chowder: Stir in 1–1 1/2 cups shredded sharp cheddar cheese after adding the cream, off the heat, and mix until melted. Add a pinch of cayenne for gentle heat.
- Smoky Chipotle Version: Add 1 finely minced chipotle pepper in adobo (plus 1–2 tsp of the adobo sauce) along with the garlic and thyme for a deeper, smoky kick.
- Seafood Corn Chowder: In the last 5–7 minutes of cooking, gently simmer peeled shrimp, chunks of firm white fish, or drained canned clams in the chowder until just cooked through.
Storage & Make-Ahead
Let the chowder cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 3–4 days. The flavors often improve by the next day. Reheat gently on the stove over low to medium-low heat, stirring frequently, until hot; avoid boiling once the cream is in. If the chowder thickens in the fridge, loosen it with a splash of milk or broth while reheating.
Freezing is possible but the texture of the potatoes and dairy may change slightly and become a bit grainy. If you plan to freeze, consider making the chowder base (without cream and milk), freeze for up to 2–3 months, then thaw, reheat, and add the dairy just before serving.
Nutrition (per serving)
Approximate values for 1 of 6 servings: about 500 calories; 32 g fat; 15 g saturated fat; 34 g carbohydrates; 4 g fiber; 10 g sugar; 14 g protein; 900 mg sodium. Actual values will vary based on specific brands and any optional ingredients or variations you use.
