If you are craving a comforting bowl of creamy, hearty, and flavorful chowder, this Bacon Corn Chowder Recipe is an absolute must-try. Bursting with the smoky goodness of crisped bacon, the natural sweetness of fresh corn, and a luscious creamy base, every spoonful feels like a warm hug. Whether you’re looking for a satisfying lunch or a cozy dinner, this recipe transforms simple, wholesome ingredients into a bowl of downright deliciousness that will make you smile and come back for more.
Ingredients You’ll Need
Gathering the ingredients for this Bacon Corn Chowder Recipe is a breeze thanks to its straightforward and pantry-friendly components. Each element plays a significant role—from the crispy bacon adding irresistible smoky crunch, to the fresh corn bringing sweet pop, all harmonizing in a creamy, flavorful broth.
- Bacon: Crisped and crumbled for that smoky, salty crunch that defines the chowder’s soul.
- Sweet yellow onion: Adds a subtle sweetness and depth when sautéed.
- Garlic cloves: Minced for fragrant warmth and complexity.
- All-purpose flour: Acts as a natural thickening agent to create a velvety texture.
- Vegetable or chicken broth: The savory base that brings everything to life.
- Herbs and spices (bay leaves, thyme, parsley, chives, nutmeg, smoked paprika, red pepper flakes): A carefully curated blend to build layers of flavor and gentle heat.
- Kosher salt and black pepper: Essential seasonings to balance and enhance all tastes.
- Yukon Gold potatoes: Provide creaminess and body after being partially mashed.
- Half and half: Adds richness and smoothness without overpowering the ingredients.
- Corn kernels: The star ingredient, fresh or frozen, giving sweet crunch and texture.
How to Make Bacon Corn Chowder Recipe
Step 1: Cook and Crisp the Bacon
Cut your bacon into thin lardoons—about 1/8 inch slices—and cook them over medium heat until almost crisp. This initial crisp gives your chowder that signature smoky saltiness. Once done, transfer the bacon to a paper towel-lined plate to drain. Keep just 2 tablespoons of that glorious bacon fat in the skillet; it’s pure flavor magic that will infuse your onion and garlic.
Step 2: Sauté Onion in Bacon Grease
Add your diced sweet yellow onion to the hot bacon grease and cook until translucent and soft. This step gently sweetens the onion and creates a luscious bed for the rest of your chowder to build on.
Step 3: Add Garlic
Next, toss in the minced garlic and cook for about 30 seconds until fragrant. Garlic will add a lovely aromatic punch that complements the smoky bacon perfectly.
Step 4: Build the Roux with Flour
Sprinkle the all-purpose flour evenly over the cooked onions and garlic, stirring constantly to combine. This will thicken your chowder wonderfully, giving it that creamy, silky texture we all crave.
Step 5: Add Broth, Spices, and Potatoes
Pour in your broth along with bay leaves, dried thyme, parsley, chives, nutmeg, black pepper, salt, smoked paprika, and optional red pepper flakes. Stir in the peeled and diced Yukon Gold potatoes. Bring everything to a boil and cook for about 10 minutes, or just until potatoes begin to soften and fall apart. Use a potato masher to mash roughly half the potatoes right in the pot, creating a hearty, creamy base with delightful little chunks.
Step 6: Stir in Half and Half and Corn Kernels
Add the half and half along with your fresh or frozen corn kernels. Stir gently to combine and enrich the chowder with luscious creaminess and bursts of sweet corn delight.
Step 7: Season to Taste
Give the chowder a careful taste test. Adjust salt and pepper according to your preference. The balance of flavors is key to a perfect bowl of Bacon Corn Chowder.
Step 8: Simmer and Thicken
Lower the heat and let the chowder simmer for 15 to 20 minutes, allowing all the flavors to meld beautifully while thickening slightly. Keep an eye to prevent the milk from scorching, gently stirring as needed.
Step 9: Serve with Crispy Bacon and Fresh Herbs
Ladle your chowder into bowls and top with a generous handful of the reserved crumbled bacon, freshly chopped parsley, and a couple dashes of nutmeg or smoked paprika for that final flavor and color boost. Now it’s time to dig in and enjoy!
How to Serve Bacon Corn Chowder Recipe
Garnishes
What truly elevates this Bacon Corn Chowder Recipe is the garnishes. Crumbled bacon adds a crunchy, smoky contrast to velvety chowder, while fresh parsley sprinkles brighten it up with herbaceous freshness. A light dusting of smoked paprika or nutmeg on top adds a warm, inviting aroma right at the first bite.
Side Dishes
This chowder pairs wonderfully with rustic crusty bread or buttery crackers for dipping. A crisp green salad with a tangy vinaigrette works beautifully to balance the richness, making your meal both satisfying and well-rounded.
Creative Ways to Present
Serve the chowder in charming bread bowls for a fun presentation that doubles as an edible vessel. Alternatively, garnish with a swirl of sour cream or a sprinkling of sharp cheddar cheese to kick up the indulgence. A drizzle of chili oil adds a surprising but delightful spark for those who love a little heat.
Make Ahead and Storage
Storing Leftovers
Store any leftover Bacon Corn Chowder Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next serving just as delicious, if not better than the first!
Freezing
This chowder can be frozen for up to 2 months. Before freezing, cool completely and leave out any garnishes like fresh parsley or bacon, which can be added freshly when serving. Thaw in the fridge overnight before reheating gently.
Reheating
Reheat your chowder slowly on the stovetop over low to medium heat, stirring frequently to prevent scorching and to warm evenly. Add a splash of broth or half and half if the chowder thickened too much in the fridge, to revive its creamy texture.
FAQs
Can I use frozen bacon or precooked bacon instead of cooking it fresh?
While fresh bacon cooked to crispness offers the best flavor and texture, you can absolutely use pre-cooked bacon as a shortcut. Just be mindful that the smoky fat rendered during cooking adds crucial flavor when cooking the onions, so consider adding a little butter or oil to compensate.
Is it better to use fresh corn or frozen corn in this recipe?
Fresh corn delivers the sweetest, most vibrant bite, especially in peak season. However, frozen corn is a convenient and reliable option when fresh isn’t available, and it still adds wonderful flavor and texture to the chowder.
Can I make this chowder dairy-free or vegan?
To make this recipe dairy-free, substitute the half and half with full-fat coconut milk or a creamy non-dairy alternative. Use vegetable broth and replace bacon with smoked tempeh or mushrooms to mimic the smoky flavor for a vegan-friendly twist.
Why do I mash some of the potatoes in the chowder?
Mashing about half the potatoes while leaving the rest in chunks creates that perfect chowder texture—thick and creamy base with tender, slightly chunky potatoes for bite and comfort.
How spicy is this chowder with the red pepper flakes?
The red pepper flakes add just a hint of gentle heat that can be easily omitted or adjusted based on your spice preference. The chowder remains delicious and balanced either way.
Final Thoughts
This Bacon Corn Chowder Recipe lives up to the promise of homestyle comfort and gourmet flavor in one bowl. It’s simple to make, brimming with fresh ingredients, and perfect for sharing with family or friends on a chilly day. I hope you’ll give it a try and create your own moments of cozy, bacon-scented happiness!
Print
Bacon Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Bacon Corn Chowder featuring crispy bacon, sweet corn, tender Yukon Gold potatoes, and a creamy base enhanced with aromatic herbs and spices. Perfect for a cozy meal, this chowder balances smoky, sweet, and savory flavors with a smooth, slightly thickened texture.
Ingredients
Bacon and Garnish
- 6 slices bacon (crisped & crumbled; divided in half)
- Chopped fresh parsley (for garnish)
- Smoked paprika or nutmeg (a couple of dashes for garnish)
Vegetables and Aromatics
- 1 medium sweet yellow onion (diced)
- 2 garlic cloves (minced)
- 6 cups corn kernels (approx. 8 ears fresh or one 28.8 oz. bag frozen)
- 2 medium Yukon Gold potatoes (peeled & diced)
Liquids and Dairy
- 4 cups unsalted vegetable or chicken broth/stock
- 1 cup half and half
Spices and Herbs
- 2 bay leaves
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- ¼ teaspoon dried chives
- ¼ teaspoon ground nutmeg
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes (optional)
Thickening Agent
- 3 tablespoons all-purpose flour
Instructions
- Cook Bacon: Cut bacon into thin lardoons (1/8 inch slices) and cook in a skillet over medium heat until almost crisp. Transfer bacon pieces to a paper towel-lined plate, reserving 2 tablespoons of bacon grease in the skillet; discard the remaining grease.
- Sauté Onion: Add diced sweet yellow onion to the bacon grease in the skillet and cook until translucent, stirring frequently to prevent burning and to soften the onions for about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to let it brown.
- Make Roux: Sprinkle the all-purpose flour over the onion and garlic mixture and stir well to coat evenly. Cook for about 1-2 minutes to remove the raw flour taste and to begin thickening the base.
- Add Broth and Seasonings: Pour in the vegetable or chicken broth along with bay leaves, dried thyme, parsley, chives, ground nutmeg, black pepper, Kosher salt, smoked paprika, red pepper flakes if using, and the diced Yukon Gold potatoes. Stir thoroughly to combine all ingredients.
- Boil and Mash Potatoes: Bring the mixture to a boil and maintain it for 10 minutes, or until the potatoes start to soften and fall apart. Use a potato masher to mash approximately half of the potatoes in the pot to create a thicker chowder texture.
- Add Dairy and Corn: Stir in the half and half and the corn kernels, mixing thoroughly to combine into the chowder base.
- Simmer to Thicken: Reduce heat to low and simmer the chowder gently for 15 to 20 minutes, stirring occasionally to prevent scorching and to allow the flavors to meld and the chowder to thicken. Be careful not to let the milk scald.
- Adjust Seasoning and Serve: Taste the chowder and add additional salt if needed. Ladle into bowls and garnish with the reserved crumbled bacon, chopped fresh parsley, and dashes of smoked paprika or nutmeg. Serve hot and enjoy!
Notes
- Use fresh corn for the best flavor, but frozen corn is a convenient and tasty alternative.
- Be careful when simmering the chowder after adding half and half to avoid scalding the milk.
- If you prefer a thicker chowder, mash more potatoes or add an additional tablespoon of flour earlier in the cooking process.
- Adjust red pepper flakes quantity or omit for less heat.
- This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
