Creamy Bacon and Corn Chowder for Winter Nights

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 8 slices thick-cut bacon, diced
• 2 tbsp unsalted butter (if needed)
• 1 medium yellow onion, diced
• 2 ribs celery, diced
• 1 medium carrot, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 1/2 lb Yukon gold potatoes, peeled and diced (about 4 medium)
• 3 cups corn kernels (fresh or frozen)
• 1 bay leaf, 1 tsp dried thyme, 1 tsp smoked paprika
• 1 to 1 1/2 tsp kosher salt, 1/2 tsp black pepper (to taste)
• 1 cup heavy cream
• 1 cup whole milk or half-and-half
• Chopped chives or green onions, extra bacon for garnish

Do This

• 1. In a large heavy pot, cook diced bacon over medium heat until crisp, 8–10 minutes. Transfer bacon to a plate; leave 3–4 tbsp drippings in the pot.
• 2. Add onion, celery, and carrot; cook until softened, 5–7 minutes. Stir in garlic and cook 30 seconds.
• 3. Add butter if the pot looks dry, then sprinkle in flour. Stir and cook 2 minutes to form a light roux.
• 4. Gradually whisk in chicken broth and water. Add potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Bring to a simmer; cook until potatoes are tender, 15–20 minutes.
• 5. Stir in corn, heavy cream, and milk. Simmer gently (do not boil) for 5–10 minutes until hot and slightly thickened.
• 6. Lightly mash some potatoes against the side of the pot to thicken. Adjust seasoning with more salt and pepper.
• 7. Ladle into warm bowls and top with reserved bacon and chopped chives or green onions. Serve hot.

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Why You’ll Love This Recipe

• Classic winter comfort: smoky bacon, sweet corn, and tender potatoes in a rich, creamy broth.
• Thick and hearty enough to be a full meal, especially with crusty bread on the side.
• Uses simple, easy-to-find ingredients, and most of the work is just gentle simmering.
• Flexible base recipe with easy tweaks for smoky, spicy, or even vegetarian versions.

Grocery List

• Produce: Yellow onion, celery, carrot, garlic, Yukon gold potatoes, chives or green onions (for garnish), optional fresh parsley.
• Dairy: Unsalted butter, heavy cream, whole milk or half-and-half, optional sharp cheddar (for topping).
• Pantry: Thick-cut bacon, corn kernels (fresh, frozen, or canned), low-sodium chicken broth, all-purpose flour, bay leaf, dried thyme, smoked paprika, kosher salt, black pepper, optional hot sauce or crushed red pepper.

Full Ingredients

For the Bacon and Corn Chowder

• 8 slices thick-cut bacon, diced (about 8 oz / 225 g)
• 2 tbsp unsalted butter (use as needed, depending on bacon drippings)
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 ribs celery, diced (about 3/4 cup)
• 1 medium carrot, peeled and diced small (about 1/2 cup)
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 1/2 lb Yukon gold potatoes, peeled and cut into 1/2-inch cubes (about 4 medium potatoes)
• 3 cups corn kernels (fresh, frozen, or well-drained canned)
• 1 bay leaf
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1 tsp smoked paprika
• 1 to 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 cup heavy cream
• 1 cup whole milk or half-and-half

For Serving (Optional but Recommended)

• Reserved crisp bacon from the soup
• 2–3 tbsp chopped fresh chives or green onions
• 2–3 tbsp chopped fresh parsley (optional)
• 1/2 cup shredded sharp cheddar cheese (optional)
• Crusty bread, cornbread, or oyster crackers, for serving

Step-by-Step Instructions

Step 1: Prep all your ingredients

Before you start cooking, set yourself up for success. Dice the bacon into small pieces. Peel and dice the onion, celery, and carrot into similar-size pieces so they cook evenly. Mince the garlic. Peel the potatoes and cut them into 1/2-inch cubes so they soften at about the same time. If you are using fresh corn, cut the kernels from the cobs. If using frozen corn, measure out 3 cups (no need to thaw). If using canned corn, drain it well. Measure the flour, spices, cream, and milk so they are ready to go.

Step 2: Crisp the bacon

Place a large, heavy-bottomed pot or Dutch oven (5–7 quart) over medium heat. Add the diced bacon in an even layer. Cook, stirring occasionally, until the bacon is deep golden and crisp, about 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving about 3–4 tablespoons of bacon drippings in the pot. If you have extra drippings beyond that, you can carefully spoon them off and save for another use. If you somehow ended up with less than 3 tablespoons in the pot, add a tablespoon or two of butter to make up the difference.

Step 3: Soften the aromatics

To the hot bacon drippings, add the diced onion, celery, and carrot. Cook over medium heat, stirring occasionally, until the vegetables soften and the onion turns translucent, 5–7 minutes. Scrape up any browned bits from the bottom of the pot as you stir—those carry a lot of flavor into the chowder. Add the minced garlic and cook for 30 seconds, just until fragrant; avoid browning the garlic as it can turn bitter.

Step 4: Make the flavorful roux base

If the pot looks very dry, add the butter now and let it melt. Sprinkle the flour evenly over the vegetables. Stir constantly for about 2 minutes, coating the vegetables and cooking off the raw flour taste. The mixture will look thick and a bit pasty; that is normal. Keep the heat at medium so the flour cooks lightly without burning. This roux will help thicken the chowder later, along with the starchy potatoes.

Step 5: Add liquids, potatoes, and seasonings

While stirring, gradually pour in the chicken broth and then the water, whisking or stirring well to avoid lumps of flour. Once the liquid is smooth, add the diced potatoes, bay leaf, thyme, smoked paprika, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Increase the heat to medium-high and bring the pot just to a simmer. As soon as it simmers, reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for 15–20 minutes, stirring occasionally, until the potatoes are very tender when pierced with the tip of a knife.

Step 6: Stir in the corn and cream

When the potatoes are tender, add the corn kernels to the pot. Stir in the heavy cream and the whole milk (or half-and-half). Bring the chowder back to a very gentle simmer over medium-low heat and cook for 5–10 minutes. Do not let it boil hard once the dairy is in the pot, as that can cause the cream to separate. At this point, remove the bay leaf. For extra body, use a potato masher or the back of a spoon to lightly mash some of the potatoes against the side of the pot; this will release more starch and naturally thicken the chowder.

Step 7: Finish, adjust, and serve

Taste the chowder and add more salt and pepper as needed. Depending on your broth and bacon, you may need up to another 1/2 teaspoon of salt. If the chowder is thicker than you like, add a splash of water or broth to loosen it; if it is thinner than you prefer, let it simmer gently for a few more minutes, stirring often. Just before serving, stir in about half of the reserved crisp bacon, saving the rest for topping. Ladle the hot chowder into warm bowls. Garnish with the remaining bacon, chopped chives or green onions, and parsley and shredded cheddar if you like. Serve immediately with crusty bread or crackers.

Pro Tips

• Choose the right potatoes: Yukon gold potatoes hold their shape but are still creamy, making them perfect here. Russets also work and will give an even thicker, more rustic texture as they break down.
• Control the thickness: For a very thick chowder, mash more of the potatoes or simmer a bit longer uncovered. For a looser soup, add extra broth or a splash of water.
• Keep the cream gentle: Once the cream and milk are added, do not let the chowder boil. A gentle simmer helps keep the soup silky and prevents curdling.
• Use the bacon wisely: Stir some bacon into the chowder for flavor, but always reserve a portion for garnishing so you keep that crisp, smoky contrast on top.
• Upgrade fresh corn: If using fresh corn, toss the bare cobs into the pot while the potatoes simmer, then remove them before adding cream. They add extra sweetness and depth to the broth.

Variations

• Smoky-spicy chowder: Add 1 finely minced chipotle pepper in adobo and 1 teaspoon of the adobo sauce along with the smoked paprika. Finish with a squeeze of lime for brightness.
• Vegetarian version: Omit the bacon. Start with 3 tablespoons of butter or olive oil, use vegetable broth instead of chicken, and add an extra 1/2 teaspoon of smoked paprika or a few drops of liquid smoke to replace some of the smoky flavor.
• Seafood chowder twist: Add 1/2 pound of peeled shrimp or chopped firm white fish during the last 5 minutes of simmering with the cream and corn. Cook just until the seafood is opaque and cooked through.

Storage & Make-Ahead

Let the chowder cool until just warm, then transfer it to airtight containers. Refrigerate for up to 3–4 days. The chowder will thicken as it chills; when reheating on the stovetop over low to medium-low heat, stir in a splash of water, broth, or milk to loosen it to your preferred consistency. Stir often and heat gently until steaming but not boiling. You can also reheat individual portions in the microwave in 1-minute bursts, stirring between each. This chowder can be frozen for up to 2 months, but note that the potatoes and dairy may become slightly grainy after thawing. Thaw overnight in the refrigerator and reheat gently with extra liquid as needed. For best texture, add fresh garnishes (bacon, herbs, cheese) only when serving.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 550 calories; 32 g fat (16 g saturated); 45 g carbohydrates; 4 g fiber; 11 g sugar; 18 g protein; around 950 mg sodium (will vary based on broth, bacon, and added salt). These numbers are estimates and will change with ingredient brands and any variations you use.