Creamy Corn Chowder with Crispy Bacon is a comforting bowl filled with sweet corn, tender potatoes, and lots of creamy goodness. The crispy bits of bacon on top add a perfect salty crunch that makes every spoonful extra special. This chowder feels like a warm hug on a chilly day, packed with flavors that are simple but so satisfying.
I love making this chowder when I want something that’s easy to throw together but still feels a little fancy. The best part? You don’t have to be a pro cook to get it right. I always save some crispy bacon pieces to sprinkle on top, because that crunch just takes it over the edge. Plus, it fills the kitchen with the most amazing smell while it’s cooking!
When I serve this chowder, I like to pair it with a slice of crusty bread or a fresh green salad. It’s the kind of dish that brings people together around the table, perfect for a cozy evening or a weekend lunch. Making a big pot means you’ll have delicious leftovers that taste even better the next day. This creamy corn chowder always ends up being a favorite in my house—and I think you’ll find it quickly becomes one of yours too.
Key Ingredients & Substitutions
Bacon: Bacon adds a salty crunch and smoky flavor to this chowder. If you prefer, turkey bacon or smoked tempeh work well for a lighter or vegetarian option.
Corn: Fresh corn is ideal for sweetness, but frozen corn is a great year-round alternative that still tastes fresh once cooked.
Potatoes: Yukon Gold potatoes give a creamy texture when cooked. Russets can be used but may break down more, so watch the cooking time.
Heavy Cream: This creates the chowder’s rich, smooth finish. For a lighter dish, half-and-half or coconut milk can be used, though the flavor will change slightly.
How Do You Make the Chowder Smooth Yet Chunky at the Same Time?
Blending part of the soup creates creamy thickness while leaving chunks for texture. Here’s how to do it easily:
- Use an immersion blender in the pot and gently pulse about half the soup. Avoid pureeing it all.
- If using a regular blender, scoop half the chowder out, puree, then stir back in.
- Be careful to avoid hot splashes—blend slowly and keep the lid vented slightly.
- This technique keeps the chowder rich and smooth without losing the bite of corn and potatoes.
Equipment You’ll Need
- Large pot or Dutch oven – I recommend this because it gives you plenty of space to cook everything evenly and makes cleanup easier.
- Skillet – for frying the bacon until crispy; I love a cast-iron skillet for its even heat.
- Immersion blender – easy to blend part of the soup directly in the pot, saving time and dishes.
- Chef’s knife and cutting board – for chopping onions, garlic, and potatoes with ease.
- Measuring cups and spoons – keeps your ingredients accurate and helps with seasoning.
Flavor Variations & Add-Ins
- Protein boost: Add cooked chicken, shrimp, or turkey bacon for extra heartiness and flavor.
- Cheese: Stir in shredded cheese like cheddar or Monterey Jack for a richer, cheesier chowder.
- Herbs & Spices: Toss in chopped chives, thyme, or a pinch of cayenne pepper to customize the flavor.
- Veggies: Mix in diced bell peppers or chopped green beans for added texture and color.
Creamy Corn Chowder with Crispy Bacon
Ingredients You’ll Need:
- 6 slices bacon
- 4 cups fresh or frozen corn kernels (about 6 ears if fresh)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium Yukon Gold potatoes, peeled and diced
- 3 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- Salt and black pepper to taste
- ½ teaspoon smoked paprika (optional, for a subtle smoky flavor)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and roughly 30 minutes to cook, including frying bacon, sautéing veggies, simmering potatoes, and finishing the chowder. In total, you can have a comforting bowl ready in around 40 minutes!
Step-by-Step Instructions:
1. Cook the Bacon:
Place the bacon slices in a large pot or Dutch oven over medium heat. Cook until crispy, about 6-8 minutes, turning occasionally. Remove the bacon onto paper towels to drain and crumble once cooled. Keep 1-2 tablespoons of the bacon fat in the pot and discard the rest.
2. Sauté the Veggies:
Add butter to the pot with the bacon fat and melt it over medium heat. Toss in the chopped onion and cook for 4-5 minutes until it becomes soft and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
3. Make the Roux:
Sprinkle the flour over the softened onions and garlic. Stir constantly for 1-2 minutes, letting it turn lightly golden. This helps thicken the chowder later.
4. Add Broth and Potatoes:
Slowly whisk in the chicken broth to avoid lumps. Add the diced potatoes and bring the mixture to a boil. Lower the heat and simmer until potatoes are tender, about 10-12 minutes.
5. Add Corn and Blend:
Stir in the corn kernels and cook for 5 minutes until warmed through. Use an immersion blender to carefully blend about half of the chowder in the pot – this gives a creamy texture while keeping some corn and potato chunks. If you don’t have an immersion blender, blend half the chowder in a regular blender and then return it to the pot.
6. Finish with Cream and Seasoning:
Lower the heat and stir in the heavy cream and smoked paprika if using. Season with salt and pepper to your taste. Warm gently without boiling to keep the cream smooth.
7. Serve and Enjoy:
Ladle the creamy corn chowder into bowls, sprinkle with crispy crumbled bacon and fresh parsley. Serve with crusty bread or crackers if you like.
Enjoy your warm and tasty bowl of creamy corn chowder with crispy bacon!
Can I Use Frozen Corn Instead of Fresh?
Yes! Frozen corn works perfectly and is super convenient year-round. Just thaw it slightly or add it straight to the pot—cooking will fully heat it through.
Can I Make This Chowder Ahead of Time?
Absolutely! Make the chowder and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the cream.
How Should I Store Leftovers?
Keep any leftover chowder in the fridge in a sealed container for up to 3 days. It reheats well on the stove or in the microwave—just stir occasionally as it warms.
Can I Substitute Heavy Cream?
You can use half-and-half or whole milk for a lighter chowder, but it won’t be as rich and creamy. If you do, add it toward the end and warm gently to prevent curdling.
