I love making this bacon corn chowder recipe with fresh summer corn cut off the cob for a summer soup, but you can make it with canned corn or as a frozen corn recipe, too.
This flavorful chowder recipe works all year and makes a hearty fall soup for dinner or full winter meal with rolls, crusty bread, or cornbread, too.
How To Make Creamy Bacon Corn Chowder
Corn Chowder Recipe Ingredients At a Glance:
- Corn
- Bacon
- Broth
- Potatoes
- Onion
- Garlic
- Butter
- Cream
- Seasonings
Get the full printable recipe below. Be sure to read through all the recipe tips where I explain more about how I made this soup creamy and fresh!
Hearty Corn Chowder Recipe Tips & Soup FAQs
How To Cut Corn Off The Cob
I like to make this soup when there’s fresh summer corn available when you get those filled corn kernels full of sweet flavor.
I cut the corn kernels off the cob and add it to the soup.
COOKING HACKS: How To Cut Corn Off The Cob
- Stand a corn cob in a bowl or on a cutting board.
- Hold cob at the top.
- With the other hand, use a knife to carefully cut corn kernels from top down, taking care not to cut too far into the corn cob.
You can also use frozen corn (no need to thaw) or canned corn, but may need to reduce cook time.
Using Whole Corn Cobs In Soup Recipes
If you’re cutting fresh corn kernels off corn cobs, reserve the corn cobs and don’t throw them out!
I add them to the simmer stage of the soup for even more flavor.
After simmering, use tongs to remove the corn cobs and dispose of them.
Other Ingredients For Corn Chowder
One of the reasons I love this chowder recipe is that you can add so many things to it to make in even more hearty soup.
I’ve made it as a chicken and corn chowder, but you can also make it as a sausage corn chowder using cut up kielbasa or even shrimp corn chowder recipe.
Using An Immersion Blender For Soup
I like to use an immersion blender like this (you can use a regular blender or food processor) to blend half of the soup and then add it back in to continue cooking.
Doing this makes a more creamy corn soup and helps blend the flavors together.
I ladle the soup into a large glass measuring cup and blend it in there. That way I can use the spout to pour it right back into the soup pot.
THIS IS AN OPTIONAL STEP!
If you like a chunky soup ingredients with a thinner soup base, then skip this step in the soup recipe and cook it as is. It’s just as good!
MORE CORN RECIPES TO TRY NEXT:
Best Corn Toppings For Corn on the Cob
One Pan Chili Lime Skillet Corn
4 Delicious Corn on Cob Recipes
Free Printable Recipe Card for Creamy Bacon Corn Chowder with Potatoes
RECIPE NOTE: For this chowder recipe, you need a heavy bottom soup pot with a lid. (I use a dutch oven like this one.)
TRY MORE SOUP RECIPES:
- Turkey Wild Rice Soup Recipe
- Homemade Taco Soup Recipe
- White Bean Chicken Chili
- Southwest Sweet Potatoes and Chicken Soup
- Easy Drop Soup Dumplings Recipe
▶ Be sure to scroll up in the post for important recipe tips!
Best Bacon Corn Chowder
Ingredients
- 4-6 cups yellow corn kernels -about 8 fresh ears of corn, cut off cob*
- 6 slices bacon
- 2 Tablespoons butter
- 1 large sweet onion -finely chopped (I like Vidalia onions for this)
- 2 cloves garlic -finely chopped
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 4 medium potatoes (like Yukon Gold) -cubed
- 1 teaspoon thyme
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- sour cream -optional, for serving
Instructions
- In a large soup pot, cook the bacon over medium-high heat until crispy. Transfer to a paper towel lined plate to drain. Set aside.
- Add butter and chopped onions and garlic to the soup pot. Cook until translucent, about 3-4 minutes, taking care not to burn the garlic.
- To the pot, add flour and whisk to combine. Slowly add in broth, whisking the entire time. Bring mixture to a boil.
- To the broth mixture, add corn kernels, potatoes, thyme, salt, and pepper. Stir and reduce heat to a simmer. Cover soup pot with lid and simmer for additional 30 minutes, or until potatoes are soft when pierced. (*see how to use corn cobs in the soup below)
- [OPTIONAL STEP] After 30 minutes, carefully ladle half the soup into a blender or use an immersion blender to blend the soup. Then, pour the blended mixture back into the soup pot. (If you like chunky soup, you don't need to do this step.)
- Crumble the bacon into pieces and add 3/4 of it to the soup pot mixture. (Reserve the rest for toppings when serving.)
- Add the heavy cream. Stir until combined and warmed through. Salt and pepper, to taste.
- Spoon into soup bowls and top with sour cream (optional) and bacon crumbles.
- Cool completely before refrigerating. Store in an airtight container in the refrigerator for up to 4 days.
Notes
Nutrition Note
Nutrition calculations are approximate. If you're following a special diet, please calculate your own nutrition values.
I hope you enjoy this bacon corn chowder recipe as much as my family did!
