Corn Chowder with Bacon

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There’s nothing quite like a warm, comforting bowl of chowder to chase away the chill, and this Corn Chowder with Bacon recipe is the epitome of cozy indulgence. Imagine sweet, tender corn kernels mingling with savory, crispy bacon bits, all enveloped in a rich, creamy broth with chunks of soft potato. It’s a symphony of textures and flavors that will make your taste buds sing, perfect for a family dinner or a comforting meal on a cool evening.

This recipe isn’t just incredibly delicious; it’s also surprisingly straightforward to make. Drawing inspiration from beloved classics found on sites like Taste of Home and Delish, our version brings together the best elements for a truly satisfying experience. Whether you’re a seasoned chef or a home cook looking for a new favorite, this corn chowder promises to become a staple in your recipe rotation. For another delightful and hearty option, be sure to check out our Creamy Potato Soup.

The secret to its incredible depth of flavor lies in rendering the bacon to perfection, then building the chowder in the same pot, allowing all those smoky notes to infuse every spoonful. With fresh or frozen corn, hearty potatoes, and a touch of cream, this dish elevates simple ingredients into something extraordinary. Get ready to impress your family and friends with this ultimate comfort food! You might also enjoy pairing this with a slice of buttery cornbread.

Ingredients

• 4 ears of corn (or 4 cups / 750g / 1.5 lb frozen or canned corn, drained)
• 1 tsp butter (or oil)
• 250g / 8 oz bacon, chopped
• 30g / 2 tbsp butter (use 3 tbsp if bacon is lean)
• 1 garlic clove, minced
• 1 small onion, diced (or half a large onion) (yellow, brown, or white)
• 5 tbsp flour
• 2 cups chicken broth, low sodium
• 3 cups milk (I use low-fat, but full-fat will work too)
• 600g / 1.2 lb potatoes, cut into 1 cm / 2/5″ cubes (about 2 large)
• 2 sprigs of thyme OR 1 tsp dried thyme
• 3/4 cup cream (Note 1)
• 3/4 cup shallots/scallions, green part finely sliced
• Salt and finely ground pepper to taste

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Step-by-Step Instructions

Step 1: Prepare the Corn

If using fresh corn, carefully cut the kernels off the cob. A great tip is to place a small ramekin in a large bowl, then stand the corn cob on the ramekin to cut the kernels off, preventing them from scattering. Keep the naked cobs aside, as they will add extra flavor to your chowder. If using frozen or canned corn, simply ensure it’s drained and ready to go.

Step 2: Cook the Bacon

In a large, heavy-bottomed pot or Dutch oven (like this durable Dutch oven), melt 1 teaspoon of butter (or oil) over medium-high heat. Add the chopped bacon and cook until it is beautifully golden and crispy. Using a slotted spoon, remove the cooked bacon and place it on a paper towel-lined plate to drain, reserving the flavorful bacon fat in the pot. This fat is key to the chowder’s rich taste, similar to how many classic recipes from Serious Eats emphasize flavor building.

Step 3: Sauté Aromatics

Reduce the heat to medium. Add 2 tablespoons of butter (or 3 tablespoons if your bacon was particularly lean) to the pot with the reserved bacon fat. Once the butter has melted, add the minced garlic and diced onion. Cook these aromatics for 2-3 minutes, stirring occasionally, until the onion becomes translucent and fragrant. This step builds a foundational layer of flavor for the chowder, a technique often highlighted in comprehensive guides like those on Food Network Recipes.

Step 4: Create the Roux

Sprinkle the 5 tablespoons of flour over the cooked garlic and onion. Mix it in thoroughly, stirring continuously for 1 minute. This creates a roux, which will thicken your chowder to a luscious, creamy consistency. A well-made roux is crucial for a smooth chowder, as demonstrated in many recipes on The Spruce Eats.

Step 5: Simmer the Base

Gradually add the chicken broth and milk to the pot, whisking constantly to prevent lumps. Stir in the cubed potatoes (prepared with a sharp chef’s knife and a sturdy cutting board), thyme sprigs (or dried thyme), and the naked corn cobs (if using fresh corn). Place the lid on the pot and bring it to a simmer. Adjust the heat so it simmers energetically but not aggressively, and cook for about 25 minutes, or until the potatoes are tender. This slow simmer allows the flavors to meld beautifully, a technique cherished by home cooks on sites like AllRecipes.

Step 6: Add the Corn

Remove the lid and carefully take out the corn cobs. Now, add the corn kernels to the chowder. Continue to cook for another 5 minutes, or until the corn is cooked to your desired tenderness. Be mindfulónot to overcook the corn, especially if using fresh, to maintain its sweet flavor and slight crispness.

Step 7: Finish and Serve

Stir in the cream and about three-quarters of the crispy bacon and sliced shallots/scallions. Taste and adjust the seasoning with salt and freshly ground pepper as needed. Ladle the hot corn chowder into bowls and garnish generously with the remaining crispy bacon and fresh shallots/scallions. Serve immediately, perhaps with a side of warm bread, and enjoy this hearty, flavorful meal!

Conclusion

This Corn Chowder with Bacon is more than just a soup; it’s a bowl of pure comfort and joy. The combination of sweet corn, smoky bacon, and creamy potatoes creates a rich and satisfying experience that’s perfect for any occasion. It’s a versatile dish that can be enjoyed as a light lunch or a hearty dinner. We hope this recipe brings warmth and happiness to your kitchen. Don’t forget to explore more delightful recipes on Food Jot Home for endless culinary inspiration!

For precise measurements, consider investing in a set of reliable measuring cups and spoons to ensure perfect results every time.