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Corn Chowder with Bacon

The best creamy corn chowder loaded with bacon, tender potatoes, and sweet corn. Easy and hearty, it's a perfect meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 383 kcal
Course: Soup
Cuisine: American

Ingredients

  • 6 lices thick-cut bacon cut into 1/2-inch pieces (about 6 ounces)
  • 1 tablespoon unsalted butter
  • 6 small green onions thinly sliced with white and green parts divided
  • 2 stalks celery diced about 1/2 cup
  • 4 cloves garlic minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 14-ounce can low sodium chicken broth
  • 1 cup nonfat milk or milk of choice
  • 1 ½ cups fresh or frozen corn kernels about 3 ears if using fresh or 12 ounces frozen
  • 1 can cream-style corn 15 ounces
  • 1 pound Yukon gold potatoes peeled and 1/4-inch diced (about 3 small/medium)
  • ¼ teaspoon ground cayenne pepper plus additional to taste
  • 1 teaspoon chopped fresh thyme
  • ½ cup half-and-half
  • hot sauce optional for serving

Instructions

    Cup of Yum
  1. In a Dutch oven or similar large, deep pot, saute the bacon over medium low heat until crisp, about 6 to 8 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat.
  2. Add the butter to the pot and let it melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions to the pot. Add the celery. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes.
  3. Stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.
  4. Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the broth, a few splashes at a time at first, stirring out any lumps. Slowly pour in in the rest of the broth and the milk, then add the corn kernels, cream-style corn, potatoes, and cayenne.
  5. Stir and bring to a gentle boil. Let bubble, stirring occasionally and running a wooden spoon along the bottom of the pot to make sure nothing is sticking, until the potatoes are tender, about 10 to 13 minutes. Remove from the heat, then stir in the thyme and half-and-half.
  6. If desired, to thicken the chowder further, puree it briefly with an immersion blender or transfer a few ladlefuls to a blender, puree, then stir back into the pot. Taste and add salt and pepper as desired (I usually add a pinch or two of salt).
  7. Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired.

Notes

  • TO STORE: Refrigerate any leftovers in an airtight container for up to 4 days.
  • TO REHEAT: Transfer leftover corn chowder to an airtight container or freezer bag and store it in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
  • TO FREEZE: Warm gently on the stove over medium fheat or reheat in the microwave.

Nutrition Information

Serving 1 (of 6) Calories 383kcal (19%) Carbohydrates 42g (14%) Protein 13g (26%) Fat 20g (31%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 37mg (12%) Potassium 804mg (23%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 612IU (12%) Vitamin C 24mg (27%) Calcium 113mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 383

% Daily Value*

Serving 1 (of 6)
Calories 383kcal 19%
Carbohydrates 42g 14%
Protein 13g 26%
Fat 20g 31%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 37mg 12%
Potassium 804mg 17%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 612IU 12%
Vitamin C 24mg 27%
Calcium 113mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.