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Creamy Corn Chowder with Bacon and Potato

A hearty and comforting chowder made with crispy bacon, sweet corn, and soft potatoes, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main, Soup
Cuisine: American
Calories: 1200
Ingredients Method Notes

Ingredients
  

For the Chowder
  • 6 slices 6 slices bacon, chopped Thick-cut bacon is recommended for best results.
  • 4 ears 4 ears corn, kernels cut (or 4 cups frozen corn) Use fresh corn for the best flavor.
  • 3 medium 3 potatoes, diced White or yellow potatoes work well.
  • 1 medium 1 onion, diced Yellow or white onion recommended.
  • 4 cups 4 cups chicken broth Vegetable broth can be used for a vegetarian option.
  • 1 cup 1 cup heavy cream Can substitute with half-and-half or coconut cream.
  • 2 tablespoons 2 tbsp butter Used for sautéeing the onions.
  • to taste as needed fresh chives, for garnish Can substitute with parsley or green onions.

Method
 

Preparation
  1. In a large pot, add the chopped bacon. Cook over medium heat for about six minutes until crispy and golden brown. Remove the bacon and place it on a paper towel-lined plate, keeping the drippings in the pot.
  2. Add the butter to the pot with bacon drippings. Once melted, add the diced onion and cook for about four minutes until softened.
Cooking
  1. Add the diced potatoes, corn kernels, and chicken broth to the pot. Bring to a boil, then reduce to a simmer for 18 to 20 minutes until potatoes are tender.
  2. Blend about half of the soup using an immersion blender to achieve a creamy texture with some chunks.
  3. Stir in the heavy cream and simmer for an additional 3 minutes, avoiding a vigorous boil.
Serving
  1. Ladle the soup into bowls and garnish with crispy bacon pieces and fresh chives. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in portion-sized containers for up to 2 months. Reheat gently to avoid curdling the cream.