Save There's something about the smell of bacon hitting a hot pot that makes everything feel like it's going to be good. I discovered this corn chowder on a particularly gray afternoon when my fridge had exactly three things calling my name: bacon, corn, and cream. What started as a way to use up what I had turned into the kind of soup that now gets requested whenever someone mentions they're cold or tired or just need comfort in a bowl.
I made this for my neighbor's kid who had just moved to the city and was homesick, and watching him go back for thirds while telling me stories about missing his grandmother's cooking—then realizing mine wasn't so different—that's when I knew this recipe was doing something right.
Ingredients
- Bacon: Six slices rendered slowly create your flavor foundation; don't skip this step even if you're tempted to rush.
- Sweet corn kernels: Fresh is magical if you can get it, but frozen works just as well and honestly tastes better than canned in my experience.
- Yukon Gold potatoes: They break down into the soup naturally rather than turning mealy, giving you that creamy texture without needing to blend everything.
- Yellow onion and celery: The classic aromatics that build your base; the celery adds a subtle earthiness that keeps the soup from tasting one-note.
- Garlic: Just two cloves—enough to whisper rather than shout.
- Chicken stock: Use the best you can find because this soup doesn't hide behind complicated flavors.
- Heavy cream and whole milk: The cream gives richness while the milk keeps it from feeling overwhelming; together they're balanced.
- Smoked paprika and dried thyme: These seasonings do the heavy lifting, giving the soup depth that makes people ask what your secret ingredient is.
- Fresh chives: A bright finish that cuts through the richness and reminds you that something green is good.
Instructions
- Get your bacon singing:
- Chop the bacon into small pieces and let them crisp in your pot over medium heat—you're looking for that moment when it stops sounding wet and starts sounding crispy. The rendered fat is liquid gold, so leave about two tablespoons in the pot and set the rest of the bacon aside to cool.
- Build your aromatics:
- Add the onion and celery to that bacon fat and let them soften for a few minutes, stirring occasionally. You want them tender and starting to turn golden at the edges.
- Wake up the garlic:
- Drop in your minced garlic and stir constantly for about thirty seconds—any longer and it turns bitter, so watch it carefully.
- Coat your vegetables:
- Add the diced potatoes, corn, smoked paprika, and thyme all at once and stir until the vegetables glisten with seasoning. This step makes sure the flavors get distributed evenly through the whole pot.
- Start the simmer:
- Pour in your chicken stock, bring it to a boil, then dial back the heat and let it bubble gently for fifteen minutes or so until the potatoes are tender when you poke them with a fork.
- Introduce the cream:
- Stir in the heavy cream and milk and let the soup warm through for another five minutes—don't let it boil or the cream can break.
- Find your texture:
- Use an immersion blender right in the pot, pulsing until you've got a soup that's thick and creamy but still has some corn and potato chunks for texture. If you prefer it smoother or want to avoid the blender, transfer two cups to a regular blender, puree it, and stir it back in.
- Finish with bacon:
- Stir in half your cooked bacon and taste the soup, adding salt and pepper until it tastes like itself.
- Serve and celebrate:
- Ladle into bowls and scatter the remaining bacon and fresh chives across the top, then serve immediately while it's still steaming.
Save The first time someone told me this soup reminded them of home, I realized I'd accidentally created something that exists in that place between restaurant-quality and grandmother's kitchen. That's the kind of recipe worth keeping around.
The Bacon Question
Everyone asks if they can make this vegetarian, and the honest answer is yes, but bacon is so integral to the flavor that you need a substitute strategy. Smoked paprika does heavy lifting here, and some people swear by a tiny splash of liquid smoke stirred in at the end. If you're cooking for someone who doesn't eat pork, I'd suggest mentioning these additions so they know you're working to keep the spirit of the dish alive.
Potato Personality
I've made this with red potatoes when that's what I had, and with russets when someone swore they were better. The truth is Yukon Golds have a buttery flavor that plays nicely with cream, but any potato works—it just changes how the finished soup feels in your mouth. Smaller dice means more potato flavor distributed throughout; larger chunks mean you get that satisfying texture boost when you hit one with your spoon.
Serving and Storage Wisdom
This soup tastes even better the next day once the flavors have had time to get comfortable with each other. It keeps in the fridge for up to four days, and you can freeze it (though the cream-based soups are best used within two months). When you reheat it, use low heat and stir often to prevent sticking. This is the kind of soup that begs for crusty bread to soak up every last drop, or oyster crackers if you want something lighter.
- Make it the afternoon before if you're serving it for a crowd—your future self will thank you.
- If it thickens too much in storage, thin it with a splash of chicken stock or milk when reheating.
- Garnish fresh each time rather than mixing everything together in storage, which keeps the chives bright.
Save This soup has become the recipe I make when I want to say something kind without saying it out loud. There's comfort in a bowl.
Recipe Q&A
- → How can I make the chowder vegetarian?
Omit the bacon and add smoked paprika or a hint of liquid smoke to introduce a similar smoky depth without meat.
- → What potatoes work best for this chowder?
Yukon Gold potatoes are ideal for their creamy texture, but red potatoes or russets can be used as substitutes.
- → Can I prepare this chowder gluten-free?
Yes, ensure to use gluten-free chicken stock to keep the chowder safe for gluten-sensitive diets.
- → How do I achieve the perfect chowder texture?
Partially blending the soup creates a balance of creamy and chunky textures, enhancing the mouthfeel without losing heartiness.
- → What garnishes complement this chowder well?
Cooked bacon bits and freshly chopped chives or green onions add texture and a fresh, savory finish.
- → Can I add extra richness to the chowder?
Adding a pat of butter along with the cream enriches the chowder, giving it a silkier mouthfeel.