Corn Chowder with Bacon

We may earn a commission when you click on the affiliate links in this post.

This creamy corn chowder with bacon is filled with potatoes, corn, and plenty of crisp, smoky bacon. It is thick and filling, which makes it just right for a family dinner on a cold night.

Three bowls of corn chowder with bacon topped with extra bacon and parsley. Dinner rolls on the side.

5-Star Reviews ⭐️⭐️⭐️⭐️⭐️

“My whole family loved this corn chowder! Even the kids wanted more.” – Kelley

“This soup is now my favorite soup for fall! It was so easy to make and so delicious! My whole family loved it. When there are no leftovers, you know it went over well!” – Jenni

“This soup is the absolute perfect comfort food! Excellent to cozy up with on a cold evening.” – Whitney

Straight from Grandma’s Kitchen

This corn chowder is one of those recipes that has been in our family for years, but it was never written down. My mom always made it from memory, and her grandkids love it! One winter break, my nephew came home from college and begged her to make a pot. That was when I finally asked Mom to measure everything so we could get the recipe just right and share it here.

The creamed corn adds sweetness and helps thicken the soup, while the bacon adds the salty, smoky flavor that keeps it from tasting too sweet. The potatoes make it filling enough for dinner, and even the kids in our family ask for seconds. I know you’ll love it as much as we all do!

❤️ Erica

5-Star Reviews ⭐️⭐️⭐️⭐️⭐️
Straight from Grandma’s Kitchen
Ingredients Needed
Additions and Substitutions
How to Make Corn Chowder with Bacon
Recipe Tips
Make Ahead and Storage
Frequently Asked Questions
More Chowder and Creamy Soup Recipes
Corn Chowder with Bacon Recipe

Ingredients Needed

Bacon: Crisp bacon gives the chowder its smoky, salty flavor. Make sure you save some for topping the soup before serving.
Potatoes: Russet potatoes become tender and release a little starch as they cook, which helps make the chowder thick and filling.
Butter and onion: Cooking the onion in butter creates a flavorful base for the soup.
Flour: Flour combines with the butter to make a roux that thickens the half-and-half.
Half-and-half: Nonfat half-and-half keeps the original recipe creamy without making it overly heavy.
Cream-style corn: Canned creamed corn adds sweet corn flavor and body, so there is no need to blend the finished chowder.
Salt and pepper: Add these at the end and taste as you go since the bacon and canned corn already contain salt.

Additions and Substitutions

This recipe is easily adaptable and you can make it your own depending on your tastes.

Yukon Gold potatoes: Use these in place of russets if you prefer potato pieces that hold their shape a little better.
Fresh or frozen corn: For the closest match to canned cream-style corn, use fresh or frozen corn to make about 3 ½ cups of our homemade creamed corn. Don’t use plain fresh or frozen corn, it will not thicken the soup in the same way.
Regular half-and-half or heavy cream: Regular half-and-half makes the soup a little richer. Replace part of the half-and-half with heavy cream for an even richer chowder.
Chicken broth or milk: If the finished chowder is thicker than you like, stir in a little chicken broth or milk until it reaches the consistency you want.
Garlic and vegetables: Sauté minced garlic, chopped celery, or diced red bell pepper with the onion for extra flavor and color.
Herbs: Add thyme or a bay leaf while the soup heats. Remove the bay leaf before serving. Chives or parsley make an easy fresh garnish.
Cheddar cheese: Stir in shredded cheddar over low heat after the chowder has finished cooking. Add it a handful at a time so it melts smoothly.
Smoked sausage: One reader replaces the bacon with browned smoked sausage. Cut it into small pieces and sauté it before adding it to the chowder.
Bacon drippings: For more smoky flavor, save 2 tablespoons of the bacon drippings and use them in place of 2 tablespoons of the butter.

How to Make Corn Chowder with Bacon

Cutting board with chopped bacon and a knife for Corn Chowder.

Cook the bacon: Cook the bacon in a large skillet over medium heat until crisp. Transfer it to a paper towel-lined plate, let it cool slightly, and crumble it. Set aside a little for topping each bowl.

Cooked cube potatoes in colander for Corn Chowder with Bacon.

Cook the potatoes: While the bacon cooks, boil the diced potatoes in salted water for about 10 minutes. They should be fork-tender but not falling apart. Drain well and set aside.

Large pot cooking onions in butter for Corn Chowder with Bacon.

Make the roux: Melt the butter in a large soup pot over medium heat. Add the onion and cook until soft and translucent. Stir in the flour and cook for 1 to 2 minutes so the finished chowder does not taste like raw flour.

Large soup pot of Corn Chowder with Bacon.

Add the half-and-half: Slowly pour in the half-and-half while whisking constantly. Cook and stir until the base is smooth and about as thick as gravy. Keep the heat at medium and do not let it boil.

Large pot of corn chowder with bacon with wooden spoon on the side.

Add the remaining ingredients: Reduce the heat to low. Stir in the cream-style corn, drained potatoes, bacon, salt, and pepper.

Spoon scooping from a bowl of corn chowder with bacon.

Finish and serve: Simmer for about 10 minutes, stirring often, until everything is hot. Add a little milk or chicken broth if the chowder is too thick. Spoon it into bowls and garnish with the reserved bacon.

Recipe Tips

Cut the potatoes evenly. Aim for pieces about ½ inch in size so they cook at the same rate and fit easily on a spoon.
Do not overcook the potatoes. Stop cooking when they are just fork-tender. Mushy potatoes can break apart when you stir them into the soup.
Cook the flour for a minute or two. This removes the raw flour taste and helps the roux thicken the chowder smoothly.
Add the half-and-half gradually. Pour in about a cup at a time and whisk well before adding more. This is the easiest way to prevent lumps.
Keep the heat under control. Once the half-and-half goes into the pot, avoid a full boil. Stir often and scrape across the bottom of the pot so the soup does not scorch.
Wait before adjusting the thickness. The chowder will thicken as it stands. If it is still too thick after a few minutes, add milk or chicken broth a little at a time.
Season at the end. Bacon brands and canned corn vary in saltiness, so taste the finished soup before adding much salt.

Large pot of corn chowder with bacon and a ladle full of soup.

Make Ahead and Storage

You can make this corn chowder with bacon one day ahead. For the best texture, keep a little cooked bacon in a separate container so it stays crisp for serving. The chowder will thicken in the refrigerator, so add a little milk when reheating.

Let leftovers cool promptly, then refrigerate them in an airtight container for 3 to 4 days. Reheat the chowder on the stovetop over medium-low heat, stirring often, until hot and steaming. Avoid boiling it. You can also reheat individual servings in the microwave, stirring every 30 to 45 seconds.

You can freeze the chowder, but the dairy may separate and the potatoes can become grainy after thawing. If you choose to freeze it, place the cooled chowder in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator, reheat it slowly, and whisk in a little fresh half-and-half or milk to smooth it out.

Frequently Asked Questions

Can I use fresh corn instead of the cream-style corn in a can?

Yes, but use it to make our fresh Creamed Corn recipe first, so it will have the same consistency needed for the recipe. If you do use fresh corn, I find that a sweet corn off the cob makes the best corn chowder.

What kind of potatoes are best for corn chowder?

Russet potatoes work especially well because they become tender and help thicken the soup slightly. Yukon Gold potatoes are also a good choice if you want the pieces to stay firmer and hold their shape.

How many servings does this recipe make?

This recipe makes 8 servings, or a hearty 6 servings of chowder. It’s an easy recipe to double if you want to make more.

Can I use regular half-and-half, whole milk, or heavy cream?

Yes. Regular half-and-half will make the chowder richer than nonfat half-and-half. Whole milk can work, but the soup will be thinner. Heavy cream is best used for only part of the dairy so the chowder does not become too heavy.

Why is my corn chowder too thick?

The roux, potatoes, and cream-style corn all thicken the soup, and it will continue to thicken as it cools. Stir in milk or chicken broth a little at a time until the consistency is right for you.

How do I keep the chowder from becoming lumpy?

Cook the butter and flour until evenly combined, then add the half-and-half slowly while whisking. Let each addition blend into the roux before pouring in more.

Can I make corn chowder with bacon in a slow cooker?

I prefer making this recipe on the stovetop because the roux needs whisking and the dairy can separate if it gets too hot. You can make it on the stovetop and transfer it to a slow cooker on the warm setting for serving. Stir it occasionally and do not let it boil.

More Chowder and Creamy Soup Recipes

If a warm bowl of creamy soup sounds good, try one of these family favorites next:

Cheesy Chicken Chowder

Seafood Chowder

Loaded Baked Potato Soup

Clam Chowder

Have you tried this corn chowder with bacon? I would love to hear what you think! Leave a comment and a star rating below, and tell me if you added anything to make it your own.