Hearty Bacon & Corn Chowder Recipe
I’m convinced that bacon makes everything better, and this hearty bacon & corn chowder proves my theory beautifully. There’s something magical about the way crispy bacon mingles with sweet corn kernels in a creamy, soul-warming bowl that’ll have you questioning why you ever bothered with those fancy restaurant soups. This isn’t just another chowder recipe – it’s your new cold-weather weapon that comes together in just 40 minutes.
Why You’ll Love this Hearty Bacon & Corn Chowder
When comfort food calls, this bacon and corn chowder answers with a resounding yes. I’m talking thick, creamy goodness that’ll wrap you in a warm hug from the inside out.
What makes this chowder irresistible? The bacon grease. Yes, I keep every drop of that liquid gold and use it to sauté the onions. It creates layers of smoky flavor that store-bought alternatives simply can’t match.
The double corn situation here is genius too. Creamed corn brings silky texture while frozen kernels add those satisfying pops of sweetness.
It’s comfort food perfection.
What Ingredients are in Hearty Bacon & Corn Chowder?
This bacon and corn chowder starts with ingredients you probably already have tucked away in your pantry and fridge. The beauty of this recipe lies in its simplicity – each ingredient plays a specific role in building that rich, satisfying flavor we’re all craving.
What I love about this ingredient list is how it balances indulgence with practicality. Sure, we’re using bacon and heavy cream, but we’re also packing in vegetables and using chicken broth as our base. It’s comfort food that won’t leave you feeling completely guilty.
Ingredients:
- 1 lb bacon
- 4 cups chicken broth
- 4 cups diced potatoes
- 1 diced onion
- 2 (8 1/4 ounce) cans creamed corn
- 1 (15 ounce) bag frozen corn
- 2 cups heavy cream
- 1 teaspoon cumin
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
Let’s talk about a few ingredient swaps that might save your dinner plans. If you’re out of heavy cream, half-and-half will work, though your chowder won’t be quite as luxuriously thick. The texture will still be creamy, just a bit lighter.
For the potatoes, I prefer russets because they break down slightly as they cook, naturally thickening the chowder. Yukon golds work too, but they’ll hold their shape more stubbornly. Either way, you’re golden.
That cumin might surprise you in a chowder recipe, but trust the process. It adds a subtle earthiness that complements the smoky bacon without overpowering the corn’s natural sweetness. Skip it if you must, but you’ll miss out on that little something special that makes people ask for your secret.
How to Make this Hearty Bacon & Corn Chowder
Making this bacon and corn chowder is like conducting a delicious orchestra, and the bacon gets to be first chair. Start by frying 1 lb bacon in your largest pot until it’s crispy and golden. I know it’s tempting to nibble on a piece (or three), but save those beautiful strips for later. The real treasure here is that bacon grease left behind in the pot.
Don’t even think about cleaning that pot. That golden, smoky grease is about to become your flavor foundation, so leave it right where it is. Toss in 1 diced onion and let it cook through in all that bacon goodness. Your kitchen will start smelling like heaven, and your neighbors might start dropping by unexpectedly.
Once your onion is soft and translucent, pour in 4 cups chicken broth along with 4 cups diced potatoes. This is where the magic really starts building. Add 1 teaspoon each of cumin, dried basil, dried thyme, and dried parsley, plus 1/4 teaspoon each of salt and pepper. Let this mixture bubble away for about 10 minutes, until those potatoes surrender and become fork-tender.
Time for the corn parade. Add both 2 cans of creamed corn and 1 bag of frozen corn to your pot. The creamed corn brings richness while the frozen corn adds those satisfying little pops of sweetness. Stir everything together and cook until the soup is hot again, which usually takes just a few minutes.
The final act involves 2 cups heavy cream, which transforms this from soup to pure comfort food therapy. Pour it in slowly, stirring as you go, then heat everything through one more time. Don’t let it boil vigorously at this point, or you might end up with sad, curdled cream instead of silky chowder.
Crumble that reserved bacon on top when you serve, because presentation matters, even when you’re wearing sweatpants and eating from your favorite oversized bowl.
Hearty Bacon & Corn Chowder Substitutions and Variations
Once you’ve mastered the basic recipe, you’ll probably start wondering what happens if you swap things around or add your own twist.
Trust me, this chowder’s pretty forgiving.
Want it lighter? I’d swap heavy cream for half-and-half or whole milk.
Craving heat? Diced jalapeños or a dash of hot sauce work wonders.
No bacon? Turkey bacon or diced ham are solid alternatives.
For vegetarians, I’d skip the meat entirely and use vegetable broth instead of chicken broth.
You can also throw in diced carrots, celery, or bell peppers with the onions.
Want it thicker? Mash some potatoes against the pot’s side.
What to Serve with Hearty Bacon & Corn Chowder
What pairs perfectly with a bowl of this rich, creamy chowder?
I’m always reaching for crusty bread first – something that can handle serious dunking without falling apart. Sourdough’s my go-to, but any hearty roll works.
For lighter options, I love a crisp green salad with vinaigrette. The acidity cuts through all that cream beautifully.
Cornbread feels obvious but honestly? It’s obvious for good reason.
If I’m feeling fancy, I’ll add a simple arugula salad with lemon dressing. The peppery greens balance the chowder’s richness without competing for attention.
Final Thoughts
After all this talk about bacon and corn swimming together in creamy harmony, I’m betting you’re already mentally clearing space in your meal rotation for this chowder.
This recipe hits that sweet spot between impressive enough for company and simple enough for Tuesday night dinner.
The bacon grease foundation creates layers of flavor that you just can’t fake with shortcuts.
Will it become your go-to comfort food? Probably.
Will you find yourself making excuses to serve it? Definitely.
Trust me, once you taste how perfectly the smoky bacon plays with sweet corn in that velvety base, you’ll understand the magic.
Bacon And Corn Chowder
Ingredients
- 1 lb bacon
- 4 cups chicken broth
- 4 cups diced potatoes
- 1 diced onion
- 2 8 1/4 ounce cans creamed corn
- 1 15 ounce bag frozen corn
- 2 cups heavy cream
- 1 teaspoon cumin
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/4 teaspoon salt to taste
- 1/4 teaspoon pepper to taste
Instructions
- Fry bacon in a large skillet until crispy. Remove bacon and set aside, reserving the grease.
- Add bacon grease to a large pot or soup pot over medium heat.
- Cook the diced onion in the bacon grease until translucent and softened.
- Add chicken broth, diced potatoes, cumin, basil, thyme, parsley, salt, and pepper to the pot.
- Cook for approximately 10 minutes, or until potatoes are fork-tender.
- Add both the creamed corn and frozen corn, stirring to combine.
- Cook until the soup is heated through again.
- Add heavy cream and cook until hot, stirring frequently.
- Crumble the reserved bacon and stir into the chowder just before serving.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Corn Chowder Ahead of Time?
Yes, I’d make this corn chowder ahead of time. I’ll prepare it completely, then refrigerate for up to three days. When reheating, I’ll add extra cream if it’s too thick.
How Long Does Leftover Corn Chowder Last in the Refrigerator?
I’d store your leftover corn chowder in the refrigerator for up to four days. I recommend reheating it gently on the stovetop, stirring frequently to prevent the cream from separating or curdling.
Can I Freeze This Bacon and Corn Chowder?
I don’t recommend freezing this corn chowder because the heavy cream and potatoes won’t freeze well. The cream may separate and the potatoes can become grainy when thawed.
What’s the Best Way to Reheat Corn Chowder?
I’ll reheat corn chowder gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. You can also microwave it in intervals, stirring between each heating session.
How Do I Prevent the Cream From Curdling When Reheating?
I’ll reheat your chowder gently over low heat, stirring constantly. I won’t let it boil since high temperatures cause cream to curdle. I’ll add it gradually if reheating from scratch.