Classic Bacon Corn Chowder

Name: Classic Bacon Corn Chowder
Prep time: 20 min
Cook time: 47 min
Total time: 1 h 7 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 slices (about 6 oz) (170 g) thick-cut bacon, cut crosswise into ½-inch (1.5 cm) pieces; 1 large (about 1½ cups diced) (250 g) yellow onion, cut into ¼-inch (6 mm) dice; 2 medium ribs (100 g) celery, cut into ¼-inch (6 mm) dice; 3 cloves (10 g) garlic, minced; 3 tablespoons (24 g) all-purpose flour; 3 cups (720 ml) low-sodium chicken broth, at room temperature or warm; 1½ lb (680 g) Yukon Gold potatoes, peeled and cut into ½-inch (1.5 cm) cubes; 5 cups (from about 6 ears, or one 24-oz bag frozen) (750 g) sweet corn kernels, fresh cut from the cob, or frozen and thawed; 1 tablespoon (3 g) fresh thyme leaves, stripped from the stems (about 8 sprigs); 1 whole (1 g) dried bay leaf; 2 cups (480 ml) whole milk, cool or at room temperature; ½ cup (120 ml) heavy cream, cool or at room temperature; kosher salt, to taste, starting with ¾ teaspoon; black pepper, freshly ground, to taste; ¼ teaspoon (0.6 g) smoked paprika (optional); 3 tablespoons (18 g) scallions, thinly sliced, for garnish (optional)

From the MyKitchenBank Kitchen

A thick, creamy stovetop corn chowder built on crisp bacon, tender Yukon Gold potatoes, and sweet corn, with thyme for a savory backbone. Part of the soup is blended so it turns velvety, while whole kernels keep their pop.

Prep: 20 min
Cook: 47 min
Wait: 5 min
Total: 1 hr 12 min
Makes: About 9 cups (6 generous bowls)

Jump to recipe ♡ Save

Ingredients

6 servings

6 slices (about 6 oz) (170 g) thick-cut bacon, cut crosswise into ½-inch (1.5 cm) pieces
1 large (about 1½ cups diced) (250 g) yellow onion, cut into ¼-inch (6 mm) dice
2 medium ribs (100 g) celery, cut into ¼-inch (6 mm) dice
3 cloves (10 g) garlic, minced
3 tablespoons (24 g) all-purpose flour
3 cups (720 ml) low-sodium chicken broth, at room temperature or warm
1½ lb (680 g) Yukon Gold potatoes, peeled and cut into ½-inch (1.5 cm) cubes
5 cups (from about 6 ears, or one 24-oz bag frozen) (750 g) sweet corn kernels, fresh cut from the cob, or frozen and thawed
1 tablespoon (3 g) fresh thyme leaves, stripped from the stems (about 8 sprigs)
1 whole (1 g) dried bay leaf
2 cups (480 ml) whole milk, cool or at room temperature
½ cup (120 ml) heavy cream, cool or at room temperature
kosher salt, to taste, starting with ¾ teaspoon
black pepper, freshly ground, to taste
¼ teaspoon (0.6 g) smoked paprika (optional)
3 tablespoons (18 g) scallions, thinly sliced, for garnish (optional)

Equipment (7)

5- to 6-quart (4.7-5.7 L) heavy-bottomed pot or Dutch oven
Chef's knife and cutting board
Slotted spoon
Whisk
Immersion blender, or a regular blender and a ladle
Measuring cups and spoons
Small plate lined with paper towels

Steps

Before you start

If using fresh corn, shuck 6 large ears and cut the kernels off before you start. Frozen kernels work too; thaw them under cool running water and pat dry.
Measure the milk and cream and let them sit out while you cook so they go in less cold and are less likely to curdle or cool the pot too much.
Use a heavy 5- to 6-quart (4.7-5.7 L) pot or Dutch oven so the flour base does not scorch.
Total time is about 72 minutes, including 5 minutes of resting before serving.

1
Prep the vegetables
- Cut the bacon into ½-inch pieces.
- Dice the onion and celery into ¼-inch pieces, mince the garlic, and peel and cube the potatoes into ½-inch pieces.
- If using fresh corn, stand each ear upright and slice the kernels off with a knife; measure 5 cups (750 g).
- Strip the thyme leaves from the stems.
- Keep the corn divided into 3 cups and 2 cups for later.
+ Show details− Hide details
Ready when: Potato cubes are a uniform size so they cook evenly.
Tip: Cut the potatoes no bigger than ½ inch, or they will still be firm when the soup is ready.
2
Render the bacon
- Put the bacon in the cold pot and set it over medium heat.
- Cook, stirring occasionally, for 8-10 minutes until the fat has melted and the pieces are deep golden and crisp.
- Transfer the bacon with a slotted spoon to a paper-towel-lined plate.
- Pour off all but 2 tablespoons of fat, leaving the browned bits in the pot.
+ Show details− Hide details
Ready when: Bacon is crisp and deep golden; about 2 tablespoons of fat remain in the pot.
Tip: Starting the bacon in a cold pot renders more fat and keeps it from burning.
3
Soften the aromatics
- Add the onion and celery to the hot fat with the paprika, if using.
- Cook over medium heat, stirring every minute or so and scraping up the browned bits, for 6-8 minutes until the onion is soft and translucent but not browned.
+ Show details− Hide details
Ready when: Onion looks translucent and soft, with no dark browning.
Tip: If the vegetables start to brown, lower the heat to medium-low.
4
Toast garlic and flour
- Stir in the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1½-2 minutes so it coats everything and loses its raw smell.
- It will look like a thick, pasty coating.
+ Show details− Hide details
Ready when: Flour smells lightly toasty and no dry white streaks remain.
Tip: Do not let the garlic brown; it turns bitter.
5
Add broth gradually
- Pour in about ½ cup (120 ml) of the broth while whisking or stirring vigorously, scraping the bottom, until smooth and thick.
- Slowly add the remaining broth in 2-3 additions, stirring until smooth each time.
- Add the potatoes, 3 cups (450 g) of the corn, the thyme, bay leaf, and ¾ teaspoon salt.
- Raise the heat to medium-high and bring to a gentle boil.
+ Show details− Hide details
Ready when: Liquid is smooth with no flour lumps and just reaching a boil.
Tip: Adding the broth in stages is what prevents lumps.
6
Simmer until tender
- Reduce the heat to medium-low so the soup barely bubbles, partially cover, and cook for 12-15 minutes, stirring once or twice, until a potato cube mashes easily against the side of the pot with a spoon.
+ Show details− Hide details
Ready when: A potato cube crushes with almost no resistance and the broth has thickened slightly.
Tip: A hard boil can break the potatoes down too much and make the bottom scorch.
7
Blend for body
- Remove the pot from the heat and take out the bay leaf.
- Insert an immersion blender and pulse in short bursts for 10-15 seconds, leaving plenty of chunks, until about a third of the soup looks creamy.
- Alternatively, ladle about 3 cups (700 ml) into a blender, blend until smooth (vent the lid and cover with a towel), and stir it back in.
+ Show details− Hide details
Ready when: The soup is thick and creamy-looking with visible pieces of potato and corn.
Tip: Blend hot liquids in small batches and never fill a blender more than half full.
8
Add milk and corn
- Return the pot to medium-low heat.
- Stir in the milk and the remaining 2 cups (300 g) of corn.
- Heat for 5-7 minutes, stirring often, until steaming and the fresh corn is tender-crisp.
- Do not let it boil.
+ Show details− Hide details
Ready when: Soup is steaming hot (small bubbles at the edge, about 180°F/82°C) and the corn tastes sweet and tender.
Tip: Boiling after the milk is added can make it separate, so keep the heat gentle.
9
Finish and season
- Stir in the cream and half of the crisp bacon.
- Heat for 1-2 minutes more until hot.
- Taste and season with more salt and plenty of black pepper, about ¼-½ teaspoon pepper.
- If the chowder is thicker than you like, thin with a splash of milk or broth.
+ Show details− Hide details
Ready when: The chowder coats the back of a spoon and tastes well seasoned and slightly smoky.
Tip: Bacon and broth add salt, so season at the end.
10
Rest and serve
- Take the pot off the heat and let the chowder rest for 5 minutes so it thickens slightly and cools to an eating temperature.
- Ladle into bowls and top with the remaining bacon and the scallions, if using.
+ Show details− Hide details
Ready when: The chowder has thickened a little and no longer steams aggressively.

Good to know

Tips

For extra corn flavor, simmer 2-3 scraped corn cobs in the broth during step 6, then remove them before blending.
Do not skip the blending step; it gives body without extra flour or cream.
Stir the pot bottom often once milk is added, since dairy soups can scorch easily.
Season in stages. The bacon, broth, and corn each affect the final saltiness.

Make ahead

"Make the chowder through step 7 up to 2 days ahead and refrigerate. When ready to serve, reheat gently, then add the milk, remaining corn, and cream as directed. Keep the bacon separate and re-crisp it in a dry skillet for 2 minutes if needed."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: up to 4 days in an airtight container. Freezer: not recommended with potatoes and dairy, since the texture can turn grainy, but it can be frozen up to 2 months if you accept that; blend a little to smooth it after thawing. Reheat over low heat, stirring often, and thin with milk or broth. Do not boil."

Substitutions

thick-cut bacon → 2 tablespoons butter plus ½ teaspoon smoked paprika. For a vegetarian version, also swap the chicken broth for vegetable broth.
heavy cream → additional whole milk (½ cup / 120 ml). The chowder will be slightly lighter but still creamy.
Yukon Gold potatoes → red or white waxy potatoes. Russets will also work but break down more and make the soup thicker.
low-sodium chicken broth → vegetable broth. Use low-sodium and adjust salt at the end.