Save There's something about the smell of bacon crisping in a pot on a gray afternoon that instantly makes the kitchen feel warmer. I stumbled onto this corn chowder years ago when I was raiding the freezer and found a bag of corn I'd forgotten about, some leftover cream, and decided to improvise. What started as a lazy attempt to use up ingredients became the soup I now make whenever someone needs comfort in a bowl.
I made this for my sister during her first week in a new city, and she came back for it three times that winter. There's power in a soup that makes people feel like they're home, even when they're not.
Ingredients
- Bacon, 6 slices chopped: The foundation of flavor here—render it slowly and you'll have enough fat to build everything else on.
- Sweet corn kernels, 2 cups: Fresh is ideal if you have it, but frozen works beautifully and honestly tastes just as good in winter.
- Yukon Gold potatoes, 2 medium diced: These hold their shape and add a subtle sweetness that balances the cream.
- Yellow onion, 1 medium diced: Don't skip this—it's where the savory backbone comes from.
- Celery stalk, 1 diced: A small amount of celery adds depth without announcing itself.
- Garlic, 2 cloves minced: Just enough to round out the flavor without overpowering.
- Chicken stock, 3 cups: Use the good stuff if you can—it matters more than you'd think.
- Heavy cream, 1 cup: This is what makes it a chowder and not just soup.
- Whole milk, 1 cup: Cream alone can be too rich; milk keeps it balanced.
- Smoked paprika, 1/2 teaspoon: This spice carries the memory of the bacon through every spoonful.
- Dried thyme, 1/4 teaspoon: Thyme and corn are quiet friends—they make each other better.
- Salt and black pepper, to taste: Season at the end when you can taste it properly.
- Fresh chives or green onions, 2 tablespoons chopped: A bright finish that lifts the whole bowl.
Instructions
- Render the bacon:
- Chop your bacon and cook it in a large pot over medium heat. You want it crispy, not soft—that texture matters. Listen for the sizzle to quiet down, then you'll know it's ready. Pull it out with a slotted spoon and set it aside, keeping about 2 tablespoons of the fat in the pot to build on.
- Build the base:
- Add your diced onion and celery to that bacon fat and let them soften for 3 to 4 minutes. This is where patience pays off—you're not rushing, just letting them get tender and start releasing their sweetness.
- Wake up the garlic:
- Stir in your minced garlic and cook for just 30 seconds. That's all it takes before you move on; any longer and it bitters.
- Coat the vegetables:
- Add your diced potatoes, corn, smoked paprika, and thyme. Stir everything together so the seasonings touch every piece. This is the moment it starts smelling like what you hoped for.
- Simmer until tender:
- Pour in your chicken stock and bring it to a boil, then drop the heat down and let it simmer uncovered for about 15 minutes. The potatoes will soften completely, and the broth will taste deeper.
- Bring in the cream:
- Stir in your heavy cream and milk slowly, then simmer for 5 more minutes without boiling. Boiling cream breaks it, and you don't want that.
- Blend to your preference:
- Here's where you get to choose: use an immersion blender right in the pot and blend it just enough to thicken it but leave some texture, or scoop 2 cups into a regular blender, puree it, and pour it back in. I like somewhere in the middle—creamy but not entirely smooth.
- Stir in the bacon and season:
- Add about half the bacon back into the pot, then taste and season with salt and pepper. Trust your tongue here.
- Serve warm:
- Ladle it into bowls and top with the remaining bacon and fresh chives. A crack of black pepper doesn't hurt either.
Save My neighbor came over on a snowy afternoon and had two bowls, then asked for the recipe while still holding her spoon. That's when I knew this was one of those rare recipes that works every single time.
Why This Soup Hits Different
Corn chowder lives in that sweet spot between indulgent and somehow still wholesome. The smoke from the bacon and paprika keeps it from feeling heavy, while the sweetness of the corn and potatoes makes you want just one more spoonful. It's the kind of soup that tastes like someone actually cares.
How to Make It Your Own
The beauty of this recipe is how forgiving it is. Roasted red peppers add a subtle sweetness, a splash of white wine deepens the broth, or a pinch of cayenne gives it a quiet heat. I've made it with celery root instead of regular celery, with smoked chicken instead of bacon, even with coconut milk for a completely different direction. The framework holds.
Storage and Serving Wisdom
This soup keeps in the fridge for about four days and actually tastes better the next day when the flavors have time to know each other. It also freezes well—just go easy on the blending if you plan to freeze it, since the texture changes slightly when it thaws. Warm it gently on the stove, never a rolling boil.
- Serve with crusty bread or oyster crackers to make it feel like a proper meal.
- A pat of butter stirred in at the end adds richness if you're not afraid of decadence.
- For a vegetarian version, skip the bacon and use a touch of liquid smoke in place of the smoked paprika for that depth.
Save There's a reason this recipe has made it through every season change in my kitchen. It's honest, it's warm, and it reminds you why cooking for people you care about matters.
Recipe FAQs
- → Can I make this chowder vegetarian?
Yes, omit the bacon and use smoked paprika or liquid smoke to replicate the smoky flavor without meat.
- → What potatoes work best in this dish?
Yukon Gold potatoes are preferred for their creamy texture, but red potatoes or russets can also be used.
- → How do I achieve a creamy texture without dairy substitutes?
The blend of heavy cream and whole milk creates richness; blending part of the chowder helps smooth the texture naturally.
- → Is there a gluten-free option for this meal?
Use gluten-free chicken stock and verify all ingredients to maintain a gluten-free dish.
- → What tools are helpful for preparing this chowder?
A large pot or Dutch oven for cooking and an immersion blender or standard blender to adjust the texture are essential.
- → Can I prepare this in advance?
Yes, the chowder keeps well refrigerated and flavors deepen when reheated gently before serving.