Rich Corn Chowder (Printable)

A creamy blend of corn, potatoes, bacon, and spices for a warm, hearty meal anytime.

# What You'll Need:

→ Meats

01 - 6 slices bacon, chopped

→ Vegetables

02 - 2 cups sweet corn kernels (fresh, frozen, or canned, 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 (use gluten-free if necessary)
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 (optional)

13 - 2 tablespoons chopped fresh chives or green onions

# Directions:

01 - In a large pot or Dutch oven set over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
02 - Add the diced onion and celery to the pot. Cook for 3 to 4 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add diced potatoes, corn, smoked paprika, and dried thyme. Stir well to evenly coat the vegetables in the seasonings.
05 - Pour in chicken stock, bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes or until the potatoes are tender.
06 - Stir in heavy cream and whole milk. Heat gently for 5 minutes, avoiding boiling to prevent curdling.
07 - Use an immersion blender to partially blend the soup in the pot until reaching desired texture. Alternatively, transfer 2 cups of soup to a blender, puree, and return it to the pot.
08 - Stir half the cooked bacon into the soup. Season with salt and pepper to taste. Serve garnished with remaining bacon and chopped fresh chives or green onions.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been tending it all day.
  • The bacon-cream-corn combination hits that sweet spot between comforting and surprisingly sophisticated.
  • One pot, one blender, no fuss—just genuine, warming food.
02 -
  • Don't skip rendering the bacon fat—that's where half the flavor lives, and water or oil won't give you the same depth.
  • If your potatoes aren't tender after 15 minutes, your heat's probably too low or you cut them too large; taste and adjust as you go.
  • Partial blending is the secret to texture—a fully blended chowder feels like baby food, but keeping some chunks makes it feel homemade and real.
03 -
  • Add a pat of butter with the cream at the end if you want it to feel even more indulgent—it rounds out all the flavors and adds a subtle richness that whispers rather than shouts.
  • For a vegetarian version, skip the bacon but don't skip toasting a teaspoon of smoked paprika in a dry pan for a few seconds before adding it; this deepens the smoke flavor without meat.
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