Corn Chowder with Bacon and Potatoes
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This easy corn chowder is packed with flavor and comes together in a snap. Tender potatoes, corn, and crispy bacon simmer in a creamy broth for a comforting and satisfying meal.
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Whether you’re looking for a simple weeknight dinner or a cozy dish to share with friends, why not consider whipping up a batch of easy corn chowder?
This creamy, savory soup combines the sweetness of corn with hearty potatoes and a satisfying crunch from crispy bacon, making it a full-flavored treat that’s sure to please.
I love this corn chowder year-round. In the winter it is a great warm comfort food meal and in the summer it is a tasty way to use up al that delicious fresh corn!
Why I love this recipe
Oh, where do I even begin?! This corn chowder recipe is a lifesaver on hectic days when I need something hearty and delicious without spending hours in the kitchen.
It’s one of those recipes that feels like a hug in a bowl. It has a rich, creamy texture and is loaded with flavor from the smoky bacon and fresh vegetables.
But what truly seals the deal for me? It is simple to prepare, yet the results taste like you’ve slaved over the stove all day!
Ingredients
The ingredient list may look long but most of the ingredients are kitchen staples you probably already have on hand.
- bacon
- vegetables: onion, celery, carrots
- garlic
- all-purpose flour
- chicken broth or stock
- heavy whipping cream (whole milk can work too)
- fresh or frozen corn
- russet potatoes (If you don’t have russet, Yukon gold potatoes are a great alternative)
- seasonings: Italian seasoning, cayenne pepper, salt & black pepper
- parsley for garnish, if desired
Step by step
- In a large pot or Dutch oven, cook the bacon until it’s browned and crispy. Remove it to a paper towel-lined plate, but keep that flavorful bacon grease in the pot!
- Add the onion, celery, and carrots to the pot with the bacon grease and sauté until they’re soft and fragrant, about 5 minutes.
- Stir in the minced garlic and cook for about 30 seconds, then sprinkle in the flour and cook for another minute, stirring constantly.
- Pour in the chicken broth and stir well to deglaze the pot, scraping up all those delicious browned bits from the bottom.
- Add in the heavy cream, frozen corn, diced potatoes, Italian seasoning, cayenne pepper, and most of the cooked bacon. Bring the soup to a boil, then reduce the heat to a rolling simmer.
- Cover the pot with the lid slightly ajar and let the soup simmer for about 20 minutes, stirring often, until the potatoes are tender and the soup has thickened to perfection.
- Give the soup a taste and season with salt and pepper as needed. Ladle it into bowls, sprinkle with the remaining bacon pieces and some chopped parsley for a pop of color, and enjoy!
Tips for Best Results
- Feel free to customize this recipe with your favorite veggies or add-ins – diced bell peppers, diced jalapeños, or a splash of hot sauce would all be delicious additions!
- For extra creaminess, blend a portion of the soup with an immersion blender before serving, or mash some of the potatoes with a fork for a thicker consistency.
- Don’t forget to adjust the seasoning to your taste preferences – a little extra salt and pepper can make all the difference!
Serving suggestion
Wondering what to serve alongside this delectable dish? Here are a few ideas to get you started:
- Cheesy bread for dipping
- A crisp refreshing salad
- Garlic breadsticks
- Grilled cheese sandwiches
Storage
If you happen to have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
Simply reheat on the stove or in the microwave for a quick and satisfying meal anytime!
If you try this recipe please comment and rate it below, I love hearing from you!
Print
Easy Corn Chowder with Bacon and Potatoes
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This easy corn chowder is packed with flavor and comes together in a snap. Tender potatoes and crispy bacon simmer in a creamy broth for a comforting and satisfying meal.
Ingredients
- 4 strips bacon, sliced into 1-inch pieces
- ½ medium onion, chopped into small
- 3 sticks celery, chopped into small
- 2 medium carrots, peeled & chopped small
- 2 teaspoons minced garlic (about 2 cloves)
- ¼ cup flour
- 4 cups chicken broth or stock
- 1 cup heavy whipping cream
- 4 cups frozen corn
- 2 large Russet potatoes, peeled & diced
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper, optional
- salt & pepper, to taste
- parsley, chopped, for garnish, if desired
Instructions
- In a large pot or Dutch oven, cook the bacon until it’s browned and crispy. Remove it to a paper towel-lined plate, but keep that flavorful bacon grease in the pot!
- Add the onion, celery, and carrots to the pot with the bacon grease and sauté until they’re soft and fragrant, about 5 minutes.
- Stir in the minced garlic and cook for about 30 seconds, then sprinkle in the flour and cook for another minute, stirring constantly.
- Pour in the chicken broth and stir well to deglaze the pot, scraping up all those delicious browned bits from the bottom.
- Add in the heavy cream, frozen corn, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the cooked bacon. Bring the soup to a boil, then reduce the heat to a rolling simmer.
- Cover the pot with the lid slightly ajar and let the soup simmer for about 20 minutes, stirring often, until the potatoes are tender and the soup has thickened to perfection.
- Give the soup a taste and season with salt and pepper as needed. Ladle it into bowls, sprinkle with the remaining bacon pieces and some chopped parsley for a pop of color, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 286
- Sugar: 7.9 g
- Sodium: 914.7 mg
- Fat: 12.5 g
- Carbohydrates: 38.4 g
- Fiber: 4.3 g
- Protein: 8.5 g
- Cholesterol: 28.7 mg
