Creamy Corn & Bacon Chowder
Rich, creamy, and loaded with sweet corn and crispy bacon, this cozy stovetop corn chowder comes together in one pot and is perfect with toasted sourdough for dipping.
- Prep Time: 15 MINUTES
- Cook Time: 30 MINUTES
- Total Time: 45 minutes
- Yield: 6-8 SERVINGS 1x
- Category: SOUP
- Method: STOVETOP
- Cuisine: AMERICAN
Ingredients
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8 slices bacon, chopped
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1 large onion, finely diced
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3 stalks celery, finely diced
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1½ teaspoons dried thyme
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½ cup all-purpose flour
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4 cups chicken or vegetable broth
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3–4 medium Yukon Gold potatoes, diced
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1 (16-ounce) bag frozen corn, thawed
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1 (15-ounce) can creamed corn
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1 cup whole milk
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1 cup heavy cream
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6–8 drops hot sauce (optional)
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Salt and black pepper, to taste
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Fresh parsley or chives, for garnish
Instructions
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In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove bacon and set aside, leaving about 2 tablespoons of fat in the pot.
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Add onion, celery, and thyme to the pot. Cook 5–7 minutes until softened.
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Stir in flour and cook 2–3 minutes, stirring constantly.
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Gradually whisk in broth, then add potatoes and hot sauce. Bring to a gentle boil.
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Reduce heat and simmer 12–15 minutes, until potatoes are tender.
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Stir in frozen corn and creamed corn. Simmer 5 minutes.
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Lower heat and stir in milk, cream, and most of the cooked bacon.
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Season with salt and pepper. Heat gently—do not boil.
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Serve hot, garnished with reserved bacon and fresh herbs.
Notes
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For thicker chowder, mash a few potatoes in the pot before adding cream.
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Do not boil after adding dairy to prevent curdling.
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Leftovers thicken—add a splash of milk or broth when reheating.
Nutrition
- Serving Size: 1
- Calories: 420
- Fat: 28g
- Carbohydrates: 30g
- Protein: 12g