Creamy Corn and Bacon (Printable View)
Comforting chowder blending sweet corn, tender potatoes, crispy bacon, and creamy milk for a hearty dish.
# Ingredient List:
→ Vegetables
01 - 4 cups fresh or frozen corn kernels
02 - 2 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, diced
04 - 2 celery stalks, diced
05 - 1 medium carrot, diced
06 - 2 cloves garlic, minced
→ Meats
07 - 4 slices bacon, chopped
→ Dairy
08 - 2 cups whole milk
09 - 1/2 cup heavy cream
10 - 2 tablespoons unsalted butter
→ Liquids & Broth
11 - 3 cups low-sodium chicken or vegetable broth
→ Spices & Seasonings
12 - 1 teaspoon kosher salt, plus additional to taste
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon smoked paprika (optional)
15 - 1/4 teaspoon dried thyme
16 - 2 tablespoons chopped fresh chives or parsley for garnish
# How to Prepare:
01 - In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving 2 tablespoons of rendered bacon fat in the pot.
02 - Add unsalted butter, diced onion, celery, and carrot to the pot. Cook over medium heat, stirring occasionally, until vegetables are softened, about 5 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add diced potatoes, corn kernels, kosher salt, freshly ground black pepper, smoked paprika, and dried thyme to the pot. Stir well to incorporate all ingredients.
05 - Pour in low-sodium chicken or vegetable broth and bring to a boil. Reduce heat to a gentle simmer, cover, and cook for 15 minutes until potatoes are tender.
06 - Use an immersion blender to purée approximately one-third of the soup directly in the pot, or carefully transfer 2 cups of soup to a blender and purée until smooth. Return puréed portion to the pot and stir to combine.
07 - Stir in whole milk and heavy cream. Simmer uncovered for 5 to 10 minutes until the chowder is heated through and has thickened slightly.
08 - Taste and adjust salt and pepper as needed to balance flavors.
09 - Ladle soup into bowls and garnish with reserved crispy bacon and chopped fresh chives or parsley.
# Expert Suggestions:
01 -
- It comes together in under an hour, which means you can go from craving to bowl in the time it takes to watch a movie
- The natural sweetness of the corn combined with smoky bacon creates a flavor balance that feels both comforting and sophisticated
- Unlike heavier cream soups, this one achieves richness without weighing you down, perfect for any day of the week
02 -
- Never skip the immersion blending step. Partially puréeing the soup is what transforms it from chunky broth into something velvety and restaurant-quality. Don't overthink it.
- Taste before you serve. I learned this after oversalting an entire pot once. A pinch of kosher salt at the end can make the difference between something that tastes like food and something that tastes like love.
03 -
- Make this soup a day ahead. The flavors meld and deepen overnight in the refrigerator, and it reheats beautifully on the stovetop over medium heat. Gently warm it through without boiling to preserve the creamy texture.
- If your soup is too thick, thin it with a splash of broth or milk. If it's too thin, let it simmer uncovered for a few extra minutes. This is how you learn control in the kitchen.