Corn Chowder with Bacon (Printable View)

A creamy corn and potato blend with smoky bacon and subtle spices for hearty enjoyment.

# What You'll Need:

→ Meats

01 - 6 slices bacon, chopped

→ Vegetables

02 - 2 cups sweet corn kernels (fresh, frozen, or canned and drained)
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 needed)
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

# How To Make It:

01 - In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, retaining approximately 2 tablespoons of bacon fat in the pot.
02 - Add the diced onion and celery to the pot and sauté for 3 to 4 minutes until softened.
03 - Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Add the diced potatoes, corn, smoked paprika, and dried thyme. Stir thoroughly to evenly coat the vegetables with the spices.
05 - Pour in the chicken stock and bring to a boil. Reduce heat and simmer uncovered for 15 minutes or until potatoes are tender.
06 - Stir in the heavy cream and whole milk; continue to simmer gently for 5 minutes without boiling.
07 - Partially blend the soup using an immersion blender until desired consistency is reached. Alternatively, blend 2 cups of soup in a standard blender and return to pot.
08 - Stir in half of the cooked bacon. Adjust seasoning with salt and freshly ground black pepper to taste.
09 - Ladle into bowls and garnish with remaining bacon and chopped chives or green onions.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been stirring it all day.
  • The bacon fat does the heavy lifting, so your veggies taste impossibly savory without any fussing.
  • One immersion blender swirl gives you creamy comfort without a heavy, gluey texture.
02 -
  • Don't blend too much—the moment the soup turns into an even puree, it loses its soul and becomes one-note and heavy.
  • Let the bacon fat do the work for you; there's no substitute for that smoky richness it gives to your vegetables.
  • If your stock is very salty, reduce it slightly before adding cream, or you'll end up with a soup that's impossible to fix.
03 -
  • If you use an immersion blender, do it directly in the pot while the soup is still hot—the heat helps the blending work more smoothly.
  • Save a few corn kernels and potato chunks separate before blending if you want more visible texture in the final bowl.
  • Smoked paprika is non-negotiable; it's what gives this soup its signature note that people can't quite identify but absolutely love.
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