Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 slices thick-cut bacon, cut into 1/2-inch pieces
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 medium carrot, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 1/2 lb Yukon Gold potatoes, 1/2-inch dice
- 3 cups corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 bay leaf, 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 tsp smoked paprika, 1 1/4 tsp kosher salt, 1/2 tsp black pepper
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 2 tbsp chopped fresh chives or parsley
- 1 tbsp lemon juice (optional, for brightness)
Do This
- 1. Cook bacon in a large pot over medium heat until crisp, 8–10 minutes. Remove bacon to a plate; leave 2–3 tbsp drippings.
- 2. Add butter, onion, celery, carrot, and bell pepper. Cook until softened, 5–7 minutes. Stir in garlic and smoked paprika; cook 30 seconds.
- 3. Sprinkle in flour; cook and stir 2 minutes to form a pale roux.
- 4. Gradually whisk in chicken broth. Add potatoes, bay leaf, thyme, salt, and pepper. Bring to a simmer; cook until potatoes are tender, 12–15 minutes.
- 5. Stir in corn; simmer 5–7 minutes.
- 6. Reduce heat to low. Stir in milk and cream; warm gently 5 minutes without boiling.
- 7. Stir in most of the bacon and lemon juice if using. Adjust seasoning, ladle into bowls, and top with reserved bacon and herbs.
Why You’ll Love This Recipe
- Thick, velvety broth loaded with tender potatoes, sweet corn, and smoky bacon.
- All made in one pot on the stovetop with simple, everyday ingredients.
- Easy to customize: use fresh or frozen corn, adjust the creaminess, or make it spicier.
- Perfect for cozy nights, meal prep, or feeding a hungry crowd.
Grocery List
- Produce: Yellow onion, celery, carrot, red bell pepper, garlic, Yukon Gold potatoes, fresh corn (or frozen), fresh thyme (or dried), fresh chives or parsley, lemon (optional), green onions (optional garnish).
- Dairy: Unsalted butter, whole milk, heavy cream.
- Pantry: Thick-cut bacon, all-purpose flour, low-sodium chicken broth, bay leaf, smoked paprika, kosher salt, black pepper, crushed red pepper flakes (optional).
Full Ingredients
Bacon and Aromatics
- 8 slices thick-cut bacon (about 8 oz), cut into 1/2-inch pieces
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced small (about 1 1/2 cups)
- 2 celery stalks, diced (about 3/4 cup)
- 1 medium carrot, finely diced (about 1/2 cup)
- 1 red bell pepper, diced small (about 1 cup)
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes (optional, for a gentle heat)
- 1 tsp smoked paprika
Thickener and Broth
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 tsp fresh thyme leaves, finely chopped (or 1/2 tsp dried thyme)
Potatoes, Corn, and Seasoning
- 1 1/2 lb Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes (about 4 cups; peel if you prefer)
- 3 cups corn kernels (from about 4 large ears fresh corn, or 1 pound frozen, thawed)
- 1 1/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
Creamy Finish and Garnish
- 1 1/2 cups whole milk, at room temperature or slightly warmed
- 1 cup heavy cream, at room temperature or slightly warmed
- 1 tbsp freshly squeezed lemon juice or apple cider vinegar (optional, for brightness)
- 2 tbsp chopped fresh chives or flat-leaf parsley, plus more for serving
- 2 green onions, thinly sliced (optional, for serving)
- Additional freshly ground black pepper, for serving
Step-by-Step Instructions
Step 1: Cook the bacon until crisp
Place a large, heavy-bottomed pot or Dutch oven (at least 5 quarts) over medium heat. Add the bacon pieces in a single layer. Cook, stirring occasionally, until the fat renders and the bacon is golden and crisp, 8–10 minutes.
Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Leave about 2–3 tablespoons of bacon drippings in the pot and carefully pour off any excess fat into a heatproof container. You will use the flavorful drippings as the base of your chowder.
Step 2: Soften the aromatics
With the pot still over medium heat, add the butter to the bacon drippings. Once melted and foamy, add the diced onion, celery, carrot, and red bell pepper. Cook, stirring frequently, until the vegetables are softened and the onion is translucent, 5–7 minutes.
Stir in the minced garlic, smoked paprika, and crushed red pepper flakes (if using). Cook just until fragrant, about 30 seconds, being careful not to brown the garlic.
Step 3: Make the roux
Sprinkle the flour evenly over the vegetables. Stir constantly for 2–3 minutes, until all the flour is moistened by the fat and no dry pockets remain. The mixture should look thick and pasty and smell slightly nutty but not burnt. This roux will thicken your chowder and give it a velvety texture.
Step 4: Add broth and potatoes, then simmer
Slowly pour in about 1 cup of the chicken broth while stirring or whisking to prevent lumps. Once smooth, gradually add the remaining broth, stirring constantly. Scrape the bottom of the pot to release any browned bits, as these add flavor.
Add the cubed potatoes, bay leaf, thyme, kosher salt, and black pepper. Increase the heat to medium-high and bring the mixture just to a gentle boil. As soon as it boils, reduce the heat to maintain a steady simmer (medium-low). Cook uncovered, stirring occasionally, until the potatoes are just tender when pierced with a fork, 12–15 minutes.
Step 5: Stir in the corn and simmer
Add the corn kernels to the pot and stir to combine. Continue simmering over medium-low heat until the corn is tender and the flavors have melded, 5–7 minutes. If the chowder seems too thick at this stage, you can add a splash of extra broth or water, 1–2 tablespoons at a time, until it reaches your desired consistency.
Step 6: Add the milk and cream gently
Reduce the heat to low. Remove the bay leaf and discard it. Stir in the milk and heavy cream. Warm the chowder gently, stirring often, until it is heated through and lightly steaming, about 5 minutes. Do not let it boil after adding the dairy, as boiling can cause the milk and cream to separate and become grainy.
Stir in about two-thirds of the cooked bacon, reserving the rest for garnishing individual bowls. If using, add the lemon juice to brighten the flavors. Taste and adjust seasoning with more salt and pepper as needed.
Step 7: Finish, garnish, and serve
Once the chowder is hot and creamy, remove the pot from the heat. Stir in the chopped chives or parsley. Let the chowder sit for 5 minutes to slightly thicken and cool just enough to serve comfortably.
Ladle the chowder into warm bowls. Top each serving with a sprinkle of the reserved bacon, extra herbs, sliced green onions if using, and a final grind of black pepper. Serve hot, ideally with crusty bread, biscuits, or a simple green salad on the side.
Pro Tips
- Cut potatoes evenly: Aim for 1/2-inch cubes so they cook at the same rate and give the chowder a uniform, hearty texture.
- Control thickness: For an extra-thick chowder, lightly mash a few potato cubes against the side of the pot near the end of cooking, or blend 1–2 cups of chowder and stir it back in.
- Use room-temperature dairy: Bringing milk and cream closer to room temperature before adding helps prevent curdling and keeps the soup smooth.
- Do not boil after adding cream: Gentle heat is key. Keep the chowder just below a simmer once the dairy is added.
- Season at the end: Bacon, broth, and reduced liquid all contribute salt. Taste after simmering and adjust to avoid an overly salty soup.
Variations
- Cheddar bacon corn chowder: Stir in 1–1 1/2 cups shredded sharp cheddar cheese over low heat after adding the cream. Melt fully before serving for a richer, cheesier version.
- Smoky chipotle twist: Add 1–2 chopped chipotle peppers in adobo sauce along with the garlic for a deep, smoky heat. Reduce or omit crushed red pepper flakes to balance.
- Lighter version: Use half-and-half instead of heavy cream and increase the broth by 1 cup. The chowder will be slightly less rich but still comforting and flavorful.
Storage & Make-Ahead
Cool the chowder completely at room temperature for no longer than 1 hour, then transfer to airtight containers. Store in the refrigerator for up to 3 days. The chowder will thicken as it chills; when reheating, warm gently over low to medium-low heat on the stovetop, stirring frequently and adding a splash of milk or broth to loosen it if needed. Avoid boiling to keep the texture smooth.
For freezing, dairy-based chowders can sometimes separate when thawed. If you plan to freeze, cook the base through Step 5 (without adding milk and cream). Cool, then freeze up to 2 months. Thaw in the refrigerator overnight, reheat gently, then stir in the milk and cream just before serving and warm until steaming.
Nutrition (per serving)
Approximate values for 1 of 6 servings (without optional cheese or bread): about 520 calories; 33 g fat; 17 g saturated fat; 95 mg cholesterol; 38 g carbohydrates; 4 g fiber; 10 g sugar; 17 g protein; approximately 980 mg sodium. These numbers will vary based on the exact brands of bacon, broth, and dairy you use.
