Corn Chowder with Bacon

There's something about the smell of bacon hitting a cold kitchen that makes everything feel right. I discovered this corn chowder on an October afternoon when my neighbor knocked on the door with a bag of just-picked corn and asked if I knew what to do with it. Within an hour, my kitchen was thick with steam and that irresistible smoky-sweet aroma, and somehow what started as a neighborly favor turned into one of those soups I now make whenever the weather shifts.

I'll never forget the first time I made this for my sister's book club—I was nervous about timing, but the soup came together so smoothly that I ended up having actual conversations instead of stress-cooking in the corner. One guest asked for the recipe before she'd even finished her bowl, and that's when I knew it was something special.

Ingredients

• Bacon, 6 slices chopped: This is your secret weapon; the fat renders out and becomes the flavor foundation, so don't skip it or swap it for oil.
• Sweet corn kernels, 2 cups: Fresh is magical if you can get it, but frozen works just as well—don't thaw it first.
• Yukon Gold potatoes, 2 medium diced: They hold their shape and add a subtle sweetness that echoes the corn.
• Yellow onion, 1 medium diced: This mellows into the background and rounds out the soup's flavor.
• Celery stalk, 1 diced: A small amount gives earthiness without overpowering the dish.
• Garlic, 2 cloves minced: Just enough to wake everything up without making it garlicky.
• Chicken stock, 3 cups: Use gluten-free if that matters to you; homemade is wonderful but store-bought is perfectly fine.
• Heavy cream, 1 cup: This is what makes it genuinely creamy—there's no substitute for it.
• Whole milk, 1 cup: Balances the richness and keeps the soup from feeling heavy.
• Smoked paprika, 1/2 teaspoon: This adds depth without heat; it's why the soup tastes like there's bacon in every spoonful.
• Dried thyme, 1/4 teaspoon: A whisper of herb that ties everything together.
• Salt and black pepper: Taste as you go—you'll need more than you think.
• Fresh chives or green onions for garnish: Optional but they add a bright finish that cuts through the richness.

Instructions

Render the bacon until it shatters:

In your large pot over medium heat, let those bacon pieces get crispy and golden—you'll hear it pop and sizzle when it's ready. Scoop it out with a slotted spoon and set it aside, leaving about 2 tablespoons of that liquid gold in the bottom of the pot.

Build your base with onion and celery:

Add the diced onion and celery to the warm bacon fat and let them soften for 3 to 4 minutes, stirring occasionally. You're not looking for color here, just for them to turn translucent and release their sweetness into the fat.

Wake it up with garlic:

Stir in the minced garlic and hold on for just 30 seconds while it fills the kitchen with that incredible aroma. This is the moment you know good things are coming.

Bring in the vegetables and seasonings:

Add your diced potatoes, corn, smoked paprika, and thyme, stirring everything together so the seasonings coat all the vegetables. You'll see the paprika turn the whole pot a warm golden color.

Simmer until potatoes yield:

Pour in the chicken stock and bring everything to a boil, then drop the heat and let it bubble gently uncovered for 15 minutes. The potatoes will soften, and the corn will taste even sweeter.

Finish with cream and milk:

Stir in the heavy cream and whole milk, then let it warm through for another 5 minutes without boiling—you're gently heating, not aggressively cooking. If it looks like it's about to boil, back off the heat a little.

Blend to your preferred texture:

Using an immersion blender, pulse the soup directly in the pot until it reaches the consistency you want—some people like it chunky, others prefer it velvety. If you don't have an immersion blender, carefully transfer about 2 cups to a regular blender, puree it smooth, and stir it back in.

Return the bacon and season:

Stir in half of your cooked bacon, then taste and adjust the salt and pepper until it tastes like home to you. Go easy at first—you can always add more.

Serve with a flourish:

Ladle into bowls and scatter the remaining bacon and fresh chives over the top if you're using them. A few flakes of black pepper make it look intentional.

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The real magic happens when someone tastes this and their shoulders relax—that moment when a spoonful of soup becomes permission to slow down. That's what this recipe gave me, and it's what I hope it gives you too.

When Corn Is at Its Best

Peak corn season is your window to make this soup sing, but here's what I've learned: frozen corn is genuinely your friend. It's picked at peak ripeness and frozen immediately, so it's often sweeter and more flavorful than fresh corn that's been sitting in a grocery store cooler for days. In winter, I reach for frozen without hesitation and get better results than I would with so-called fresh corn from miles away.

The Blending Question

One of the nicest things about this soup is how forgiving it is about texture. Some days I want it almost completely smooth with just a whisper of chunks, other days I barely break it up and enjoy it chunky and rustic. An immersion blender lets you control this directly in the pot, which means no mess and no cooling down between blending stages—start gentle and work up to the texture that makes you happy.

How to Keep It and Make It Your Own

This soup keeps beautifully in the fridge for up to three days, and it actually tastes better the next day when the flavors have cozied up together. You can also freeze it for a month if you want a head start on those cold evenings. For vegetarians, skip the bacon and add a pinch of smoked paprika or a tiny splash of liquid smoke—you'll still get that depth without the meat, and honestly, it's just as good.

• If your soup feels too thin after blending, add a splash of cream and simmer for a minute instead of thickening it with flour.
• Serve with crusty bread or oyster crackers if you want something to dip, or go naked with just a sprinkle of chives.
• Leftovers taste even better when you stir in fresh cracked pepper and a tiny splash of cream right before eating.

Save

This is the kind of soup that doesn't ask for much but gives back everything. Make it once and you'll understand why it's become my answer to almost every "what should I cook?" question.

Recipe Help & Answers

→ Can I make the chowder vegetarian?

Yes, omit the bacon and add smoked paprika or a touch of liquid smoke to maintain a smoky flavor.

→ What potatoes work best in this chowder?

Yukon Gold potatoes are ideal for a creamy texture, but red potatoes or russets can be used as alternatives.

→ How do I get the right consistency?

Partially blend the chowder using an immersion or standard blender to achieve a creamy but chunky texture.

→ Is this chowder gluten-free?

It is gluten-free if you use gluten-free chicken stock and check other ingredients carefully.

→ What garnishes work well with this chowder?

Chopped fresh chives or green onions add a fresh, mild onion flavor that complements the rich chowder.