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Creamy Corn Chowder with Bacon and Potatoes – A Hug in a Bowl

This Creamy Corn Chowder with Bacon and Potatoes is the ultimate comfort food! Made with sweet corn, crispy bacon, hearty potatoes, and a rich, velvety broth, this chowder is packed with flavor and warmth. Whether you're enjoying it on a chilly evening or as a satisfying meal any time of year, this dish is easy to make and incredibly delicious.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 –6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 slices bacon chopped
  • 1 tablespoon unsalted butter
  • 1 yellow onion diced
  • 2 stalks celery diced
  • 1 large carrot diced
  • 3 garlic cloves minced
  • 3 cups 482g corn kernels (cobs reserved if using fresh)
  • 2 medium Yukon Gold potatoes peeled and diced (369g)
  • 3 cups 720mL chicken broth
  • 2 cups 480mL whole milk
  • 2 teaspoons salt
  • 1½ teaspoons chopped thyme
  • ½ teaspoon ground black pepper
  • Chopped chives for garnish

Method
 

  1. Cook the Bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
  2. Sauté the Vegetables: Add butter to the pot, then stir in the onion, celery, and carrot. Cook for about 5 minutes until softened. Add garlic and cook for another 30 seconds.
  3. Simmer the Chowder: Stir in the corn, potatoes, chicken broth, salt, thyme, and black pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes until the potatoes are tender.
  4. Add the Milk: Pour in the whole milk and stir well. Simmer for another 5 minutes, making sure not to boil.
  5. Blend for a Creamier Texture (Optional): Use an immersion blender to partially blend the chowder, leaving some chunks for texture.
  6. Serve & Garnish: Ladle into bowls, top with crispy bacon and fresh chives, and enjoy warm!

Notes

  • For extra creaminess, substitute half of the milk with heavy cream.
  • To make it vegetarian, omit the bacon and use vegetable broth instead of chicken broth.
  • For a thicker consistency, blend a portion of the soup or add a cornstarch slurry.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.