Creamy Corn Chowder with Bacon and Potatoes

Quick Recipe Version (TL;DR)

• Yield: Serves 6 (about 8 cups)
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 6 slices thick-cut bacon (6 oz), diced
• 2 tbsp unsalted butter
• 1 medium yellow onion, small dice
• 2 cloves garlic, minced (optional)
• 3 tbsp all-purpose flour
• 1 tsp sweet paprika + 1/4 tsp smoked paprika (optional)
• 1.25 lb Yukon Gold potatoes, 1/2-inch dice
• 4 cups corn kernels (from 5–6 ears or 20 oz frozen, thawed)
• 4 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream + 1 cup whole milk
• 1 to 1 1/4 tsp kosher salt, 1/2 tsp black pepper
• 3 scallions, thinly sliced (for garnish)

Do This

• 1. Cook bacon in a Dutch oven over medium heat until crisp, 8–10 minutes; transfer to paper towels. Reserve 2 tbsp drippings.
• 2. Add butter and onion (and garlic if using); cook until translucent, 3–4 minutes.
• 3. Stir in flour and paprika; cook 1 minute to form a roux.
• 4. Whisk in broth gradually; add potatoes. Simmer at a bare bubble (about 190°F/88°C) until tender, 12–15 minutes.
• 5. Stir in corn, milk, and cream; keep at 180–190°F (no boil) for 5–7 minutes. Optionally blend 2 cups of soup and return for extra creaminess.
• 6. Season with salt and pepper. Ladle into bowls; top with bacon bits and scallions. Serve hot.

---

Why You’ll Love This Recipe

• Balanced sweet–savory flavor: juicy corn and creamy potatoes meet smoky bacon and a gentle hint of paprika.
• Weeknight-friendly: one pot, under an hour, pantry-friendly staples.
• Ultra-creamy without heaviness: a light roux plus a touch of cream for body and silkiness.
• Versatile: use fresh or frozen corn; easy to make vegetarian or gluten-free.

Grocery List

• Produce: 1 medium yellow onion, 2 cloves garlic (optional), 1.25 lb Yukon Gold potatoes, 5–6 ears corn or 20 oz frozen kernels, 3 scallions
• Dairy: Unsalted butter, heavy cream, whole milk
• Pantry: Thick-cut bacon, low-sodium chicken or vegetable broth, all-purpose flour, sweet paprika, smoked paprika (optional), kosher salt, black pepper

Full Ingredients

For the Chowder Base

• 6 slices thick-cut bacon (6 oz), diced
• 2 tbsp unsalted butter
• 1 medium yellow onion, finely diced (about 1 1/2 cups)
• 2 cloves garlic, minced (optional)
• 3 tbsp all-purpose flour
• 1 tsp sweet paprika
• 1/4 tsp smoked paprika (optional, enhances smokiness)
• 4 cups low-sodium chicken or vegetable broth
• 1.25 lb (about 570 g) Yukon Gold potatoes, 1/2-inch dice, peeled if thick-skinned
• 4 cups corn kernels (from 5–6 ears) or 20 oz frozen, thawed

To Finish

• 1 cup heavy cream
• 1 cup whole milk
• 1 to 1 1/4 tsp kosher salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1 tsp apple cider vinegar or lemon juice (optional, to brighten)

Garnish

• 3 scallions, thinly sliced
• Pinch of sweet or smoked paprika for dusting (optional)

Step-by-Step Instructions

Step 1: Prep the vegetables and bacon

Dice the bacon. Finely dice the onion and mince the garlic (if using). Dice the potatoes into 1/2-inch cubes for even cooking. If using fresh corn, cut kernels from the cobs (you should get about 4 cups); reserve the cobs to simmer in the broth for extra flavor if you like.

Step 2: Crisp the bacon

Place a large Dutch oven or heavy pot over medium heat. Add the diced bacon and cook, stirring occasionally, until browned and crisp, 8–10 minutes. Transfer bacon to a paper towel–lined plate. Pour off excess fat, leaving 2 tbsp drippings in the pot.

Step 3: Soften the aromatics

Add the butter to the pot. Once melted, add the onion and a pinch of salt. Cook over medium heat until the onion is soft and translucent, 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant.

Step 4: Make the paprika roux

Sprinkle in the flour, sweet paprika, and smoked paprika (if using). Stir constantly for 1 minute to cook off the raw flour taste. The mixture will be thick and pasty.

Step 5: Add broth and potatoes; simmer gently

Gradually whisk in the broth until smooth. Add the diced potatoes. Bring to a gentle simmer and hold at a bare bubble around 190°F/88°C (avoid a rolling boil). Cook until potatoes are just tender, 12–15 minutes, stirring occasionally to prevent sticking.

Step 6: Stir in corn and dairy

Add the corn, milk, and cream. Keep the soup at 180–190°F/82–88°C for 5–7 minutes to warm the corn and meld flavors without boiling. For a creamier texture, ladle 2 cups of chowder into a blender, blend until smooth, and return to the pot, or use an immersion blender for a few brief pulses. Season with 1 tsp salt and the black pepper, then taste and add more salt as needed. If you like a brighter finish, stir in the vinegar or lemon juice.

Step 7: Finish and serve

Turn off the heat and let the chowder rest 2 minutes. Ladle into warm bowls. Top with the crisp bacon bits and a generous sprinkle of sliced scallions. Dust lightly with paprika if desired. Serve hot, ideally with crusty bread. Keep the chowder below a simmer after adding dairy to maintain a silky texture.

Pro Tips

• Use fresh corn cobs: Simmer the stripped cobs in the broth for 10 minutes, then remove before adding to the pot for a deeper corn flavor.
• Keep it gentle: After dairy goes in, maintain 180–190°F to prevent curdling and keep the soup velvety.
• Texture control: Blend a portion of the soup for body while leaving plenty of whole kernels and potato cubes for bite.
• Salt smart: Start with low-sodium broth and season at the end; bacon varies in saltiness.
• Potato choice: Yukon Golds hold their shape and turn creamy without getting mealy; reds also work well.

Variations

• Vegetarian and smoky: Skip bacon. Start with 2 tbsp olive oil + 1 tbsp butter, use vegetable broth, and increase smoked paprika to 1/2 tsp. Garnish with smoked almonds or toasted pumpkin seeds.
• Southwest twist: Add 1 minced chipotle in adobo and 1/2 tsp ground cumin with the paprika. Finish with lime juice and cilantro instead of scallions.
• Gluten-free: Replace flour with a slurry of 2 tbsp cornstarch mixed with 2 tbsp cold milk; stir in after the potatoes are tender and simmer 1–2 minutes until thickened.

Storage & Make-Ahead

Refrigerate cooled chowder in an airtight container for up to 4 days. Reheat gently over medium-low heat to 165°F/74°C; do not boil. For freezing, make the soup through Step 5 (without milk/cream), cool, and freeze up to 3 months. Reheat the base to a simmer, then add milk and cream and finish as directed. Keep bacon and scallions separate until serving so bacon stays crisp.

Nutrition (per serving)

Approximate: 440 calories; 25 g fat (13 g saturated); 44 g carbohydrates; 4 g fiber; 12 g protein; 730 mg sodium. Calculated with 6 servings and listed ingredients; values will vary with brands and substitutions.