Creamy Corn Chowder with Bacon
This creamy corn chowder recipe combines sweet corn, smoky bacon, tender potatoes, and a rich broth for the ultimate comfort food. Perfect for weeknight dinners or special occasions.
This comforting Creamy Corn Chowder is the ultimate cozy dish for any season. It’s rich, creamy, and packed with sweet corn, smoky bacon, and tender vegetables. Whether you're warming up on a chilly evening or savoring fresh summer produce, this chowder will become a staple in your recipe rotation. With simple ingredients and easy-to-follow steps, you'll have a hearty bowl of chowder ready in no time!
Why You’ll Love This Corn Chowder
Versatile: Perfect with fresh or frozen corn, making it a year-round recipe.
Flavorful Layers: Bacon adds smoky richness, while fresh herbs bring brightness to every bite.
Comfort Food at Its Best: Creamy, hearty, and satisfying, it’s a dish the whole family will love.
Ingredients Explained
Let’s take a closer look at the ingredients and how they elevate this dish:
Corn (4 ½ Cups): The star of the show! Fresh corn is ideal for its sweetness, but frozen works just as well. The bare cobs are simmered with the soup for added flavor.
Thick-Cut Bacon (5-6 slices): Adds a smoky, salty depth. Dice it small for even cooking.
Butter (3 tbsp): Enhances the richness of the chowder while helping to sauté the vegetables.
Garlic (4-5 cloves): Minced garlic brings a savory, aromatic element.
Yellow Onion & Carrots: These veggies provide a sweet, earthy base.
Flour (¼ cup): Thickens the chowder to give it that creamy, velvety texture.
Italian Seasoning & Dried Thyme: Add herby, fragrant notes to the soup.
Small Potatoes: Dice with the skin on for texture and nutrition. They absorb all the delicious flavors while making the soup hearty.
Chicken Broth (2 cups): Acts as the base liquid, balancing richness with a light savory note. Use vegetable broth for a vegetarian option.
Whole Milk (3 cups) & Heavy Cream (½ cup): These create the creamy, luxurious texture that makes chowder so comforting.
Bay Leaves (2): Infuse subtle earthy undertones.
Fresh Herbs: Parsley and thyme add brightness and make a beautiful garnish.
Salt & Pepper: Essential for seasoning and balancing flavors.
Directions
Prepare the Corn:
If using fresh corn, cut kernels off the cobs to make 4 ½ cups. Reserve cobs for later. If using frozen corn, thaw before use.
Cook the Bacon:
Dice bacon (chilling in the freezer for 15-20 minutes makes slicing easier). Cook in a large pot over medium-high heat until golden and crisp. Transfer bacon to a paper towel-lined plate and leave the fat in the pot.
Sauté Vegetables:
Lower heat to medium. Add butter, onion, carrots, and garlic to the pot. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until onions are golden.
Thicken the Base:
Sprinkle flour over the veggies and stir constantly for 1 minute. Add potatoes, Italian seasoning, and thyme, stirring to combine.
Simmer the Chowder:
Slowly pour in chicken broth, scraping browned bits from the pot. Stir in milk and bay leaves. Add reserved corn cobs and press them into the liquid.
Bring to a simmer over medium-high heat, then reduce to medium-low. Cover and cook for 20-25 minutes, stirring occasionally, until potatoes are tender and the soup has thickened.
Finish the Soup:
Remove the cobs and bay leaves. Stir in corn kernels, cooking for another 5-7 minutes until tender. Add heavy cream and adjust seasoning with salt and pepper.
Serve:
Stir in half the bacon and a handful of fresh herbs. Ladle chowder into bowls and top with remaining bacon. Garnish with herbs and serve warm with crusty bread.
Recipe Tips
Fresh vs. Frozen Corn: Fresh corn has a sweeter flavor, but frozen is a convenient and delicious alternative.
Make Dicing Easier: Chill bacon in the freezer before cutting for cleaner slices.
Don’t Skip the Cobs: Simmering them adds depth and a natural sweetness to the broth.
Customize Your Chowder: Add red pepper flakes for spice, or toss in shredded cheese for extra richness.
Why This Recipe Is a Must-Try
This Corn Chowder is everything you love about comfort food—rich, creamy, and packed with flavor. Whether you’re making it with peak-season fresh corn or relying on frozen kernels, this dish delivers every time. Serve it with a slice of warm, crusty bread for a meal that’s both hearty and satisfying!
Creamy Corn Chowder with Bacon
Ingredients
- 4 ½ cups corn (fresh or frozen)
- 5-6 slices thick-cut bacon, diced
- 3 tbsp butter
- 4-5 cloves minced garlic
- 1 yellow onion, diced
- 3 large carrots, diced
- ¼ cup flour
- 2 tsp Italian seasoning
- 1 tsp dried thyme
- 1 package of small potatoes, diced with skin on
- 2 cups chicken broth
- 3 cups whole milk
- 2 large bay leaves
- ½ cup heavy cream
- Salt & pepper, to taste
- Fresh parsley & thyme, roughly chopped
Instructions
- Prepare the Corn: If using fresh corn, cut kernels off the cobs to make 4 ½ cups. Reserve cobs for later. If using frozen corn, thaw before use.
- Cook the Bacon: Dice bacon (chilling in the freezer for 15-20 minutes makes slicing easier). Cook in a large pot over medium-high heat until golden and crisp. Transfer bacon to a paper towel-lined plate and leave the fat in the pot.
- Sauté Vegetables: Lower heat to medium. Add butter, onion, carrots, and garlic to the pot. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until onions are golden.
- Thicken the Base: Sprinkle flour over the veggies and stir constantly for 1 minute. Add potatoes, Italian seasoning, and thyme, stirring to combine.
- Simmer the Chowder: Slowly pour in chicken broth, scraping browned bits from the pot. Stir in milk and bay leaves. Add reserved corn cobs and press them into the liquid.
- Bring to a simmer over medium-high heat, then reduce to medium-low. Cover and cook for 20-25 minutes, stirring occasionally, until potatoes are tender and the soup has thickened.
- Finish the Soup: Remove the cobs and bay leaves. Stir in corn kernels, cooking for another 5-7 minutes until tender. Add heavy cream and adjust seasoning with salt and pepper.
- Serve: Stir in half the bacon and a handful of fresh herbs. Ladle chowder into bowls and top with remaining bacon. Garnish with herbs and serve warm with crusty bread.
Notes
Recipe Tips
- Fresh vs. Frozen Corn: Fresh corn has a sweeter flavor, but frozen is a convenient and delicious alternative.
- Make Dicing Easier: Chill bacon in the freezer before cutting for cleaner slices.
- Don’t Skip the Cobs: Simmering them adds depth and a natural sweetness to the broth.
- Customize Your Chowder: Add red pepper flakes for spice, or toss in shredded cheese for extra richness.
Craving comfort food? Save this recipe and give it a try this week! Don’t forget to share your creations with us—tag #CookSnapBake on Instagram for a chance to be featured! 😊
This creamy chicken noodle soup is full of flavor, with tender chicken, hearty vegetables, and a rich, velvety broth. A perfect dish for chilly nights or whenever you need a little comfort.