Save There's something about the smell of bacon crisping in a pot that signals comfort is on the way. I discovered this corn chowder on a gray afternoon when I had leftover corn from a farmers market haul and a package of bacon that needed using. What started as a casual clean-out-the-fridge impulse turned into something I now make whenever the weather dips or when I need to feel like I'm taking care of myself. The magic is how the smoky bacon fat becomes the foundation for everything creamy that follows.
I made this for my sister when she came home sick, and watching her face light up after the first spoonful reminded me why simple food matters. She asked for the recipe before she left, and now it's become her go-to when she's cooking for people she wants to impress. That's when I knew it wasn't just good—it was the kind of recipe that feels like a small act of love.
Ingredients
- Bacon: Six slices, chopped into small pieces—use the kind you actually like eating, because the fat is doing most of the work here, and good flavor matters.
- Sweet corn kernels: Two cups fresh, frozen, or canned and drained—frozen corn is honestly just as good as fresh and sometimes better because it's picked at peak sweetness.
- Yukon Gold potatoes: Two medium ones, peeled and diced into half-inch cubes so they cook through without falling apart.
- Yellow onion: One medium onion, diced—this is your aromatic base, so don't skip it or rush the sautéing.
- Celery: One stalk, diced small—it adds a subtle earthiness that makes people wonder what they're tasting.
- Garlic: Two cloves, minced—fresh is non-negotiable here because it brightens everything.
- Chicken stock: Three cups, and quality matters more than you'd think—a good stock will taste like something, not just salt water.
- Heavy cream: One cup—this is what makes it creamy, and there's no substitute that works the same way.
- Whole milk: One cup—it tempers the richness and makes the soup feel balanced instead of heavy.
- Smoked paprika: Half a teaspoon, which gives you that subtle bacon-adjacent warmth.
- Dried thyme: A quarter teaspoon—this herb knows what it's doing in a soup.
- Salt and black pepper: To taste—always add at the end after you've tasted it, because stock saltiness varies.
- Fresh chives or green onions: Two tablespoons, chopped, for garnish—this is the brightness that cuts through the richness.
Instructions
- Render the bacon:
- Chop six slices of bacon and cook them in a large pot over medium heat, listening for that satisfying sizzle. When they're crispy and golden, scoop them out with a slotted spoon and set them aside, leaving about two tablespoons of the fat in the pot—this is liquid gold.
- Build your flavor base:
- Toss in the diced onion and celery to the warm bacon fat and let them soften for three to four minutes, stirring occasionally. You'll know it's right when the kitchen smells like a proper soup is happening.
- Wake up the garlic:
- Add your minced garlic and cook for just thirty seconds until it's fragrant—any longer and it gets bitter.
- Toast the vegetables:
- Stir in the diced potatoes, corn, smoked paprika, and thyme, mixing everything together so the spices coat the vegetables evenly. This thirty-second moment builds flavor that you can't rush.
- Simmer until tender:
- Pour in the chicken stock, bring it to a boil, then lower the heat and let it simmer uncovered for fifteen minutes until the potatoes break easily when you press them with a spoon. Don't cover the pot—you want some of the liquid to reduce.
- Cream it:
- Stir in the heavy cream and whole milk, then let it simmer for another five minutes—do not boil, or the cream can separate. You're looking for tiny wisps of steam, not rolling bubbles.
- Blend to your liking:
- Use an immersion blender to partially blend the soup directly in the pot, working it until you get some creaminess but still have texture from corn kernels and potato chunks. If you prefer a smoother soup, transfer two cups to a blender, puree it, and stir it back in.
- Finish with bacon:
- Stir in half of the crispy bacon you set aside and taste the soup, adjusting salt and pepper as needed. Trust your palate here because it's the final check.
- Serve with care:
- Ladle into bowls and top with the remaining bacon and a shower of fresh chives or green onions for brightness and color.
Save I remember standing in my kitchen on a cold January evening, watching steam rise from this pot, and realizing that sometimes the simplest dishes become the ones we reach for when we need to feel grounded. That's what this soup does—it holds you together on difficult days.
Making It Your Own
This recipe is flexible in the best way. If you want to skip the bacon, use smoked paprika and a tiny splash of liquid smoke to keep that depth of flavor. You can swap the potatoes around—red potatoes add earthiness, russets add fluffiness—but Yukon Golds are the Goldilocks option. The cream-to-milk ratio can shift too; go heavier on cream if you're feeling indulgent, or add a pat of butter with the cream for extra richness that makes people ask what your secret ingredient is.
Serving and Storage
This soup tastes even better the next day when the flavors have had time to get to know each other. Serve it with crusty bread or oyster crackers to soak up the creaminess, and don't forget that pile of chives on top—it's not decoration, it's essential. Store leftovers in the fridge for up to four days, and when you reheat, do it gently over low heat so the dairy stays smooth and silky.
Variations Worth Trying
Once you've made it the classic way, you'll start seeing possibilities everywhere. Add a handful of diced bell peppers or roasted red peppers for color and slight sweetness. Fresh corn is wonderful in summer, but honestly, frozen corn works year-round and sometimes tastes more like corn than fresh. A sprinkle of crispy sage leaves instead of chives changes the mood entirely and makes it feel more autumnal and savory.
- Try adding a tablespoon of white miso paste dissolved into the stock for umami depth that nobody will identify but everyone will notice.
- Smoked paprika can be swapped for regular paprika if you want less smoke, or doubled if you want to lean into that flavor more aggressively.
- Leftovers freeze beautifully for up to three months, so make a double batch and you'll thank yourself later.
Save This is the kind of soup that reminds you why cooking at home matters—it's warm, it's real, and it tastes like someone cared. Make it, share it, and watch it become your own tradition.
Recipe Questions & Answers
- → Can I make this chowder vegetarian?
Yes, by omitting bacon and adding smoked paprika or a touch of liquid smoke, you maintain smoky depth without meat.
- → What type of potatoes work best?
Yukon Gold potatoes provide creamy texture, but red potatoes or russets can be used as alternatives.
- → How do I achieve a creamy texture without cream?
Partially blending the soup with an immersion blender creates creaminess, or substitute cream with plant-based milk thickened slightly.
- → Is this chowder gluten-free?
Yes, when using gluten-free chicken stock; check ingredient labels to ensure no hidden gluten sources.
- → What garnish enhances the flavor?
Chopped fresh chives or green onions add a mild onion note and bright color to finish the chowder.
- → Can I prepare this in advance?
This chowder reheats well and flavors deepen overnight, but add fresh bacon and garnish just before serving.