Corn Chowder with Bacon (Printable)

Sweet corn and smoky bacon blend with potatoes in a creamy, rich base ideal for chilly days.

# What You 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 and freshly ground black pepper, to taste

→ Garnish

13 - 2 tablespoons chopped fresh chives or green onions

# How-To Steps:

01 - Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and reserve, leaving approximately 2 tablespoons of fat in the pot.
02 - Add diced onion and celery to the pot and sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add diced potatoes, corn, smoked paprika, and dried thyme, stirring to evenly coat the vegetables with the seasonings.
05 - Pour in the chicken stock, bring to a boil, then reduce heat and simmer uncovered for 15 minutes until potatoes are tender.
06 - Stir in heavy cream and whole milk, then simmer gently for 5 minutes without boiling.
07 - Use an immersion blender to partially puree the soup in the pot until desired texture is reached, or blend 2 cups separately and return it to the pot.
08 - Stir in half of the cooked bacon, then season with salt and freshly ground black pepper to taste.
09 - Ladle the chowder into bowls, topping each with remaining bacon and chopped chives or green onions.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can go from craving to bowl in the time it takes to watch half a movie.
  • The bacon fat does the heavy lifting flavor-wise, so you don't need complicated spice combinations to make it taste restaurant-worthy.
  • Partial blending creates a soup that's creamy but still has texture, so it never feels like you're eating baby food.
02 -
  • The immersion blender is your friend here—don't be afraid to use it, because that partial blend is what transforms a chunky vegetable soup into an actual chowder with body.
  • Never let the cream boil hard or it can separate and look greasy instead of smooth, so keep your heat at a gentle simmer once the dairy goes in.
  • Taste as you go with salt and pepper because bacon contributes more saltiness than you might expect, and it's easier to add more than to take it out.
03 -
  • Rendering the bacon fat properly is the difference between a good soup and a great one—don't skip that step or use store-bought bacon bits.
  • If your stock is already very salty, use a little less salt in the seasoning so you don't end up with an oversalted bowl.
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