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

Amal
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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4 –6 servings

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
  • teaspoons chopped thyme
  • ½ teaspoon ground black pepper
  • Chopped chives for garnish

Instructions
 

  • 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.
  • 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.
  • 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.
  • Add the Milk: Pour in the whole milk and stir well. Simmer for another 5 minutes, making sure not to boil.
  • Blend for a Creamier Texture (Optional): Use an immersion blender to partially blend the chowder, leaving some chunks for texture.
  • 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.