Corn Chowder with Bacon (Printable)

A creamy blend of corn, potatoes, and smoky bacon in a rich, comforting broth.

# What You Need:

→ Meats

01 - 6 slices chopped bacon

→ Vegetables

02 - 2 cups sweet corn kernels (fresh, frozen, or drained canned)
03 - 2 medium Yukon Gold potatoes, peeled and diced
04 - 1 medium yellow onion, diced
05 - 1 celery stalk, diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 3 cups chicken stock (gluten-free if required)
08 - 1 cup heavy cream
09 - 1 cup whole milk

→ Spices & Seasonings

10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon dried thyme
12 - Salt to taste
13 - Freshly ground black pepper to taste

→ Garnish (optional)

14 - 2 tablespoons chopped fresh chives or green onions

# Steps:

01 - Cook chopped bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon and reserve 2 tablespoons of rendered fat in the pot.
02 - Add diced onion and celery to the pot; cook 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add diced potatoes, corn kernels, smoked paprika, and dried thyme. Stir to evenly coat ingredients with spices.
05 - Pour in chicken stock, bring to a boil, then reduce heat and simmer uncovered for 15 minutes until potatoes are tender.
06 - Stir in heavy cream and whole milk, then simmer gently for 5 minutes without boiling.
07 - Partially blend soup with an immersion blender until reaching desired consistency; alternatively, puree 2 cups in a blender and return to pot.
08 - Stir in half the reserved bacon, season with salt and pepper to taste.
09 - Ladle chowder into bowls and garnish with remaining bacon and chopped chives or green onions.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners feel less rushed and more intentional.
  • The cream and bacon transform simple vegetables into something that tastes like you've been simmering it all day, but you really haven't.
02 -
  • Don't skip the step where you leave the bacon fat in the pot—it's the soul of the flavor, and you can't replicate it with butter or oil alone.
  • The partial blend is essential because fully blending it makes it taste like baby food, but leaving it completely chunky misses the silky luxury that makes this soup feel special.
03 -
  • Use an immersion blender instead of a regular blender—it keeps your pot clean and gives you total control over how smooth or chunky the texture becomes.
  • If you're making this ahead, add the cream just before serving to keep the soup tasting fresh and to prevent any separation issues during storage.
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