Save to Pinterest There's something about the smell of bacon hitting a hot pan that makes you feel like you've already won the day. I stumbled onto this corn chowder on a gray October afternoon when I had exactly three things going for me: a bag of frozen corn, half a carton of cream, and the kind of tired that only good soup can fix. What started as rummaging through the fridge turned into something so genuinely comforting that I've made it dozens of times since, each batch tasting like a small victory.
I served this to my sister on a Sunday evening when she showed up unannounced and hungry, and watching her face when she tasted that first spoonful—the way the sweetness of corn hit before the smoke, then the cream smoothed everything out—I knew I'd found something worth keeping. She asked for the recipe before she finished her bowl, which is the highest compliment anyone can give.
Ingredients
- Bacon, 6 slices chopped: This isn't just for flavor; the fat is where your soup gets its soul, so don't skip it or use turkey bacon as a substitute—the rendered pork fat is irreplaceable.
- Sweet corn kernels, 2 cups: Fresh is wonderful in season, but frozen corn actually works better here because it's picked at peak sweetness and stays tender through cooking.
- Yukon Gold potatoes, 2 medium diced: Their waxy texture holds up during simmering without turning to mush, and they add a subtle sweetness that complements the corn.
- Yellow onion, 1 medium diced: The base of everything; this is where the soup begins to build its depth.
- Celery stalk, 1 diced: People often underestimate celery, but it's quietly doing the work of rounding out the vegetables' flavors.
- Garlic, 2 cloves minced: Just enough to whisper in the background without overpowering the sweetness of the corn.
- Chicken stock, 3 cups: The backbone; good stock makes the difference between a good soup and one you'll crave.
- Heavy cream, 1 cup: This is the luxurious part, the part that makes you close your eyes when you take that first spoonful.
- Whole milk, 1 cup: It tempers the richness and keeps the soup from feeling heavy on a full stomach.
- Smoked paprika, 1/2 teaspoon: This spice is the secret—it echoes the bacon without tasting exactly like bacon, adding depth and a hint of smoke.
- Dried thyme, 1/4 teaspoon: A whisper of herb that ties everything together without making itself known.
- Salt and black pepper, to taste: Season as you go, not all at once; you'll find the right balance as the soup develops.
- Fresh chives or green onions, 2 tablespoons chopped: The final grace note, a bright garnish that cuts through the richness.
Instructions
- Render the bacon until it crackles:
- Chop your bacon and set it in a cold pot before turning on the heat—this lets it cook slowly and render its fat gently, turning golden instead of burnt. When it's crispy enough to snap between your fingers, fish it out with a slotted spoon, but leave those precious two tablespoons of fat behind; that's liquid gold.
- Build the aromatic base:
- The onion and celery go into that bacon fat, and the sound they make hitting the hot pan is the sound of the soup beginning. Let them soften for a few minutes until they lose their harsh edges.
- Bloom the garlic:
- Add your minced garlic and let it cook just long enough to release its aroma—30 seconds is the sweet spot; any longer and it starts to turn bitter.
- Add vegetables and seasonings:
- The potatoes, corn, smoked paprika, and thyme all go in together, and that's the moment you coat everything in the spices. Give it a good stir so every piece knows what's coming.
- Simmer until potatoes yield:
- Pour in your stock, bring it to a boil (you'll see the bubbles break the surface in earnest), then lower the heat and let it simmer gently uncovered for about 15 minutes. The potatoes should be fork-tender, not falling apart but no longer resistant.
- Introduce the cream and milk:
- Stir them in slowly, watching how the soup transforms from golden to pale cream-colored. Simmer for another five minutes without letting it boil hard; boiling breaks the emulsion and makes everything taste slightly wrong.
- Blend to your preferred consistency:
- This is where you get to choose—an immersion blender directly in the pot is easiest, and you can pulse it to as smooth or chunky as you like. I prefer mine partially blended so you still get texture, those little pieces of corn and potato that remind you this is real food.
- Finish with bacon and seasoning:
- Stir in half the crispy bacon (save the rest for garnish) and taste as you add salt and pepper. You're tasting the final product now, so season boldly.
- Serve with its finishing touches:
- Ladle into bowls and scatter the remaining bacon and chives across the top—this is where the soup goes from good to memorable.
Save to Pinterest I learned to make this soup the way you learn to make something you end up serving to people you love—by paying attention to the small details, the ones no recipe blog mentions. It's become the soup I make when someone needs feeding, when the weather turns cold, or when I need the kitchen to smell like home.
Why This Soup Works
The genius of corn chowder is how it balances sweetness with smoke and cream with texture. The corn brings brightness, the bacon brings depth, and the potatoes keep everything grounded. It's not complicated, but it's precise—each element matters, and when they come together, the result feels greater than the sum of its parts.
Making It Your Own
Once you've made this soup a few times, you'll start playing with it. Some people add jalapeños for heat, others stir in a touch of white wine before the stock, and I've seen people add smoked gouda for extra richness. The recipe is forgiving as long as you keep the core—bacon, corn, potatoes, cream—intact. Don't be afraid to experiment.
Serving and Storage
This soup tastes best the day you make it, when the flavors are bright and the texture is perfect. But it keeps well in the refrigerator for three days, and it actually freezes beautifully if you leave out the cream until you reheat it. Warm it gently on the stove with fresh cream stirred in, and it tastes almost as good as the first time. Serve it in wide shallow bowls with crusty bread for soaking up every last drop, or with oyster crackers if you want something delicate and snappy.
- Always taste and adjust the seasoning before serving—a good pinch of salt can wake up a bowl that's been sitting in the fridge.
- If your soup thickens too much overnight, thin it with a splash of milk or stock, never water, which will dilute the flavor you worked to build.
- Make extra and freeze it in portions; there's something wonderful about having homemade soup waiting in the freezer on a difficult day.
Save to Pinterest This is the soup I come back to again and again because it asks for so little but gives so much. Make it once and you'll understand why.
Recipe FAQs
- → Can I make this chowder vegetarian?
Yes, simply omit the bacon and enhance smoky flavor with smoked paprika or a drop of liquid smoke for a satisfying vegetarian alternative.
- → What potatoes work best in this dish?
Yukon Gold potatoes are preferred for their creamy texture, but red potatoes or russets also work well if you prefer.
- → Can I use frozen or canned corn?
Absolutely, fresh, frozen, or canned corn (drained) all contribute great sweetness and texture to the chowder.
- → How thick should the chowder be blended?
Blend partially to keep some chunkiness for texture. Use an immersion blender directly or blend a portion before returning it to the pot.
- → What can I serve with this chowder?
Crusty bread or oyster crackers complement the creamy chowder nicely, adding some crunch and balance.