Corn Chowder with Bacon

Nothing warms the soul quite like a hearty bowl of chowder on chilly evenings, especially when it melds the sweet richness of corn with the savory crunch of bacon. Corn Chowder with Bacon captures the essence of comfort food, crafted with fresh corn, smoky bacon, and savory cheese.

Earlier in the summer, just as the super sweet Silver Queen corn was hitting the farmers’ markets, I visited one of my favorite farming families (a completely adorable elderly couple, the Snyder’s, who are still farming well into their 80’s, spry and gentle and delightful — amazing … I have a desk job and I go home exhausted every night) and scooped up as many ears as would fit in my bag.

I spent that afternoon husking and de-silking (sooo not my favorite task, plucking that maddening silk from between the kernels), and preparing corn for freezing, so that I can have a burst or sweet corn nostalgia during the cold winter months.

But part of the day’s corn haul became today’s soup. Along with some hearty bacon, it’s a meal that has one foot firmly planted in summer while also looking down the road to the comfort food that autumn brings.

How to Make Corn Chowder with Bacon

Step 1: Crisp the bacon

Heat a Dutch oven or soup pot over medium heat. Toss in your bacon and let it sizzle until it’s perfectly crisp. Once it’s done, move it to a paper towel but keep a couple of tablespoons of that lovely bacon fat in the pot.

Step 2: Saute the vegetables

Add the onion, celery, and bell pepper to the bacon fat, letting them soften for about 7-10 minutes. Then, the garlic, jalapeno, and thyme join the mix. After a minute, when the garlic’s aroma starts to tantalize, add back the crispy bacon and sprinkle the flour over the top. Stir until everything’s well-coated.

Step 3: Simmer and serve

Splash in your chosen stock and once it’s bubbling, drop in those potato pieces. When they’ve softened to perfection, it’s time to turn the heat down and let the soup stop simmering. Then stir in the dairy and corn (don’t add the dairy while the soup is still bubbling, as the dairy may curdle). If you’re using frozen corn, don’t fret about thawing – just toss it right in!

Season with a touch of salt and let everything heat through. After tasting, decide if it needs a bit more salt or a hint of black pepper. Lastly, fold in the cheese, letting it melt in the soup.

Ladle your chowder into bowls, and don’t forget your favorite toppings.

Frequently Asked Questions about Corn Chowder with Bacon

Can I use frozen or canned corn instead of fresh?
Yes! Fresh corn gives a great texture and flavor, but frozen corn can be a good substitute. If using canned corn, drain and rinse it first.

Can I grill or smoke the corn first?
Absolutely! Corn on the cob grilled with some smoky wood chip heat is a delightful way to add savory flavors to the soup.

I don’t eat pork. Can I omit the bacon or use an alternative?
Absolutely. You can skip the bacon or replace it with turkey bacon, smoked tempeh, or a meatless bacon alternative.

Can the chowder be made in advance?
Yes, corn chowder actually tends to taste better the next day as the flavors meld together. Reheat gently to prevent the dairy from breaking.

How do I store leftover chowder?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally.

Can I freeze corn chowder?
It’s best to avoid freezing chowders with dairy as they can become grainy upon thawing. If you’re planning to freeze it, prepare the chowder without the dairy, then add cream or half-and-half when reheating.

Is there a dairy-free alternative to heavy cream or half-and-half?
Yes, you can use coconut milk, almond milk, or other non-dairy alternatives. Note that this will change the flavor and consistency slightly.

How can I make my chowder thicker?
You can either increase the amount of flour, use a cornstarch slurry (cornstarch mixed with cold water) while the potatoes are cooking. Or puree a portion of the chowder and mix it back in.

Can I add other vegetables to the chowder?
Definitely! Some popular additions include carrots, leeks, cauliflower, and zucchini.

I don’t have Gruyere or cheddar. What other cheeses can I use?
Monterey Jack, sharp cheddar, or even cream cheese can be good alternatives. The cheese’s main role is to add creaminess and a hint of flavor.

Whether you’re serving Corn Chowder with Bacon on a cold winter evening, as a centerpiece for a family gathering, or simply satisfying a personal craving, this recipe will bring back the memories of fresh summer produce. I hope you’ll find joy in sharing this timeless dish with your loved ones. Happy cooking!

More Corn Soup Recipes:

• Smoked Corn Stock
• Smoky Hatch Chile Corn Chowder
• Smoked Corn Gazpacho
• Mexican Street Corn Soup

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5 from 1 vote

Corn Chowder with Bacon Recipe

Creamy Corn Chowder with Crispy Bacon combines fresh corn kernels, rich dairy, and smoky bacon for the ultimate comfort dish. Perfect for chilly evenings or when you crave a hearty soup. Made with wholesome ingredients like russet potatoes, bell peppers, and Gruyere cheese, this recipe is a delightful blend of textures and flavors. Pair with crusty bread for a complete meal!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Soup

Cuisine: American

Keyword: bacon, chowder, corn chowder

Servings: 4

Author: Karen Gibson

Ingredients

• 4 slices of bacon cut into 1/2" pieces
• 1 large onion diced
• 1 rib of celery diced
• 1 red bell pepper diced
• 2 garlic cloves minced
• 1 small jalapeno pepper seeded and minced
• 4 sprigs fresh thyme leaves only
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable stock
• 1 russet potato peeled and diced small
• 1 cup heavy cream or half-and-half
• 4 ears corn husked cleaned, and kernels removed* (about 4 cups, if substituting frozen)
• Salt and freshly ground black pepper
• 2 cups Gruyere cheese grated (use white sharp cheddar if you prefer)

Instructions

• Heat a 4 qt Dutch oven or soup pot over medium heat. Add the bacon pieces, and cook until crisp. Transfer the bacon to a paper-towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon fat.
• Add the onions, celery, and bell peppers and saute soft, 7 to 10 minutes. Add the garlic, jalapeno pepper and thyme leaves. Continue cooking until garlic is fragrant, about 1 minute. Return the bacon to the pot. Dust everything with the flour and stir to coat well.
• Pour in the stock and bring to a good bubbly simmer on medium-high. Add potatoes and cook until they break apart easily with a fork, about 8-10 minutes.
• Reduce heat to medium-low and stir in the dairy and corn (if using frozen, add directly to soup without thawing). Season with a pinch of salt and let the soup continue to heat through, about 5 minutes. Taste and add black pepper and more salt (if needed). Finally, stir in the cheese and mix well with soup.
• Serve and top with your favorite garnishes, such as red pepper flakes, chopped green onions, a dollop of sour cream, more grated cheese, etc.

Notes

* Save the cobs and make corn stock. It’s delish!

Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.