Corn Chowder with Bacon
A creamy, smoky chowder loaded with sweet corn kernels and crispy bacon bits. This hearty New England-inspired soup comes together in one pot and tastes like a cozy evening by the fire. Perfect for cool weather and ready in under an hour.
For 4 servings
- fry · ~8 min
Render the bacon until crispy.
1.Place diced bacon in a large cold pot over medium heat.2.Cook, stirring occasionally, until fat renders and bacon is crisp (6-8 min).3.Transfer bacon to a paper towel-lined plate, leaving 2 tbsp fat in the pot.TIPStarting in a cold pot helps the bacon render fat slowly and evenly. - saute · ~6 min
Sauté the aromatics.
1.Add chopped onion and celery to the pot with the bacon fat.2.Cook over medium heat, stirring often, until softened (5 min).3.Add minced garlic and cook until fragrant (30 sec). - saute · ~1 min
Build the roux base.
1.Sprinkle flour over the vegetables and stir constantly.2.Cook for 1 minute to eliminate the raw flour taste.TIPCooking the flour for a full minute prevents a pasty texture in the finished chowder. - simmer · ~18 min
Add liquids and simmer.
1.Gradually whisk in milk and water until smooth.2.Add diced potatoes, 2 cups corn kernels, bay leaf, salt, and black pepper.3.Bring to a gentle simmer, then reduce heat to low.4.Cook uncovered, stirring occasionally, until potatoes are tender (15-18 min).TIPKeep the heat low — boiling dairy can cause curdling. - mix · ~2 min
Blend half the chowder for creaminess.
1.Remove and discard the bay leaf.2.Transfer about half the chowder to a blender and puree until smooth.3.Pour the pureed chowder back into the pot and stir to combine.TIPFor safety, remove the center cap of the blender lid and cover with a towel to let steam escape. - simmer · ~5 min
Finish with remaining corn and thyme.
1.Stir in the remaining 1 cup corn kernels and fresh thyme leaves.2.Simmer gently for 5 minutes until corn is tender but still has a slight bite.TIPAdding corn in two stages gives you both creamy body and pops of whole kernel texture. - assemble
Ladle into bowls and garnish.
Divide chowder among bowls. Top with reserved crispy bacon and sliced scallions.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1For best flavor, use fresh corn cut from the cob when in season.
- 2Reserve a few chives or scallion greens for a fresh, oniony pop at the end.
- 3Don't skip the blender step—it creates a velvety texture without heavy cream.
- 4Thick-cut bacon gives more substantial bits and richer smoky flavor.
- 5Use whole milk, not skim, to keep the chowder luscious and prevent curdling.
- 6Store leftovers in the fridge for up to 4 days; the flavor deepens overnight.
- 7To reheat, warm gently over low heat, adding a splash of milk if too thick.
- 8Make it ahead: prepare through step 6, then cool and refrigerate; reheat and garnish.
Adapt it for your goals.
Spicy Southwest
Add 1 diced jalapeño with the onion, stir in 1/2 tsp smoked paprika, and garnish with cilantro instead of scallions for a smoky-heat twist.
VegetarianVegetarian
Omit bacon, sauté aromatics in 2 tbsp butter or oil, and add 1 tsp smoked paprika to replicate the smoky depth.
Dairy FreeDairy-Free
Replace whole milk with unsweetened oat milk or full-fat canned coconut milk (adds slight sweetness that works well with corn).
Loaded Baked Potato StyleLoaded Baked Potato Style
Top with shredded sharp cheddar cheese, a dollop of sour cream, and extra black pepper for a hearty baked-potato-chowder hybrid.
Add ProteinAdd Protein
Stir in 1 cup shredded rotisserie chicken or leftover cubed ham after blending for a more substantial main-course soup.
Why this is on our healthy list.
Whole-Grain Potential
Corn is a whole grain, providing dietary fiber that supports digestion and satiety.
Antioxidants from Corn
Yellow corn contains lutein and zeaxanthin, antioxidants that support eye health.
Moderated Saturated Fat
Using bacon sparingly as a garnish instead of a heavy cream base keeps saturated fat lower than traditional chowders.
Source of Vitamin C
Potatoes and corn both contribute to the soup's vitamin C content, which supports immune function.
Potassium from Potatoes
Potatoes are a good source of potassium, an electrolyte important for heart and muscle function.
Frequently asked questions
Yes, frozen corn works perfectly. Use it straight from the bag—no need to thaw—and add it at the same times indicated for fresh kernels.
