Corn Chowder with Bacon
A creamy, comforting soup packed with sweet corn, smoky bacon, and tender potatoes. This classic American chowder is rich, hearty, and perfect for a cozy weeknight dinner. Ready in under an hour!
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Cook Bacon and Sauté Aromatics
- b.Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp, about 8-10 minutes.
- c.Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot. Discard any excess.
- d.Add the butter to the pot. Once melted, add the diced onion, celery, and red bell pepper. Sauté until softened, about 6-8 minutes.
- e.Stir in the minced garlic and cook until fragrant, about 1 minute more.
- 2
Step 2
- a.Create the Chowder Base
- b.Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
- c.Gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Once smooth, whisk in the whole milk.
- d.Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- 3
Step 3
- a.Simmer with Potatoes
- b.Add the diced potatoes, dried thyme, salt, and black pepper to the pot. Stir to combine.
- c.Once the soup returns to a simmer, reduce the heat to low, cover the pot, and let it cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
- 4
Step 4
- a.Finish and Serve
- b.Stir in the corn kernels and heavy cream. Continue to cook on low heat for 5-7 minutes, allowing the corn to heat through. Do not let the chowder come to a boil after adding the cream.
- c.Taste the chowder and adjust the seasoning with more salt and pepper if necessary.
- d.Ladle the hot chowder into bowls. Garnish generously with the reserved crispy bacon and freshly chopped chives before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thicker chowder, gently mash some of the potatoes against the side of the pot with the back of a spoon.
- 2For an extra creamy texture, use an immersion blender to briefly pulse the soup a few times before serving. Blend about one-third of the soup for the best result.
- 3Yukon Gold potatoes are recommended as they hold their shape well while providing a creamy texture.
- 4If using fresh corn, scrape the cobs with the back of a knife after cutting off the kernels and add the 'corn milk' to the soup for more flavor.
- 5Avoid boiling the chowder after adding the cream, as high heat can cause it to curdle.
Adapt it for your goals.
Vegetarian
Omit the bacon and use 3 tablespoons of olive oil or butter to sauté the vegetables. Substitute the chicken broth with vegetable broth.
SpicySpicy
Add one finely diced jalapeño along with the onion and celery, or stir in 1/4 teaspoon of cayenne pepper with the flour for a gentle heat.
Seafood ChowderSeafood Chowder
Stir in 1 pound of cooked shrimp, lump crab meat, or flaked salmon during the last 5 minutes of cooking, just until heated through.
Smoky FlavorSmoky Flavor
Add 1/2 teaspoon of smoked paprika along with the dried thyme to enhance the smoky flavor profile.
Why this is on our healthy list.
Source of Dietary Fiber
Corn and potatoes provide a good amount of dietary fiber, which is essential for digestive health, helping to promote regularity and maintain a healthy gut.
Provides B Vitamins
Corn is a natural source of B vitamins, including thiamin and niacin, which are crucial for converting food into energy and supporting overall metabolic function.
Rich in Antioxidants
The red bell pepper and yellow corn kernels contain antioxidants like carotenoids (lutein and zeaxanthin), which help protect the body's cells from damage caused by free radicals.
Frequently asked questions
A 1.5-cup serving of this Corn Chowder with Bacon contains approximately 550-650 calories, depending on the thickness of the bacon and the exact fat content of the dairy used.