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Corn chowder with bacon is a rich, hearty soup that will warm you from head to toe. The bacon in this chowder adds a delicious flavor to the potato and corn chowder base. Kids and adults love it!
Featured with this Recipe:
Corn Chowder
This corn chowder recipe is a favorite of almost all of my Mom’s grandkids. One of my nephews came to her during his winter break from college and begged her to make it! This recipe has never been written down before, as she makes it from memory every time she makes it. The last time she made it I stood over her and made her measure everything out so we could get it JUST right!
Then, of course, I had to share the recipe with you all! I know you will love this one as much as we all do—it’ll be a family favorite for you as well.
Ingredients in Corn Chowder
- Bacon
- Russet Potatoes – peeled & diced
- Butter
- Onion – chopped
- Flour
- Nonfat half-&-half
- Cream-style corn (2 cans)
- Salt & pepper – to taste
Other Ingredient Options
- Yukon gold potatoes
- Chicken broth
- Garlic
- Celery
- Red bell pepper
- Thyme
- Bay leaf
- Heavy cream
- Cheddar cheese
- Fresh herbs
What is Chowder?
Simply put, a rich soup made with milk or cream containing seafood or vegetables. These days, everyone can enjoy a bowl of chowder, but in the past it was considered to simply be a poor man’s food.
Fish chowders were the first ones to hit the scene before the 16th century. The early settler’s used salt pork and ship’s biscuits in addition to the fish. Clams were also often added, giving it the name clam chowder, which is probably still the most famous chowder today.
Like most foods, the history of chowder is pretty fascinating—you can read more about corn chowder and other types of thick soups here.
Corn Chowder with Bacon
What really sets this tasty corn chowder apart is the addition of bacon. It counteracts the sweetness of the corn with that salty brine flavor. It adds a welcome flavor to the potatoes that make the base of the chowder as well.
This soup is the perfect hearty meal to make for lunch or for dinner. Whichever meal you have it for, try serving this corn chowder with this biscuit recipe or these Brazilian cheese bread rolls.
What Our Readers Say
It appears our corn chowder recipe has been a hit with our readers as well! Here’s what some of them have had to say about this recipe:
“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! We will definitely be making these again!” – Jenni
“This soup is the absolute perfect comfort food! Excellent to cozy up with on a cold evening.” – Whitney
Frequently Asked Questions
Yes, just use our Creamed Corn recipe first so it will have the same consistency needed for the recipe. If you do use fresh corn too, I find that a sweet corn off the cob makes the best corn chowder.
Yes, I would estimate that it would take about 2-3 hours to make in the slow cooker and simmer rather than on the stove.
Chowder is unique because of its thick consistency and dairy base of milk or cream. Chowder usually contains vegetables like corn kernels or seafood, clam being the most common.
READ NEXT Crockpot Soup Recipes
Other Chowders and Creamy Soups to Try:
How to Make Corn Chowder
Corn Chowder with Bacon
Video
Ingredients
- 1 pound bacon
- 4 cups potatoes peeled & diced
- 1/2 cup butter
- 1 onion chopped
- 1/2 cup flour
- 4 cups half-&-half (nonfat)
- 28 ounces cream-style corn (2 cans)
- salt & pepper to taste
Instructions
- Cook bacon until crispy. Drain grease from bacon & crumble. Set aside.
- Boil potatoes in salted water for about 10 minutes or until soft, but not mushy. Drain and set aside.
- In a large pot, melt butter. Add onions and sauté over medium heat until onions become transparent. Slowly stir in flour until it is combined evenly with the butter/onions, forming a roux.
- Gradually add half & half, whisking constantly until reaching a gravy-like consistency. If you would like it thinner, just add some milk to thin it out, but be sure to add a little more salt to keep the flavor.
- Heat over medium heat until it almost starts to boil, stirring often, then reduce heat to low. Add drained potatoes, bacon (you may want to reserve a little bacon to add as a garnish when ready to serve), corn, salt & pepper.
- Heat for an additional 10 minutes or so until ready to serve.
Notes
Recipe Tips:
Here are some other ingredient options if you would like to mix it up:- Yukon gold potatoes
- Chicken broth
- Garlic
- Celery
- Red bell pepper
- Thyme
- Bay leaf
- Heavy cream
- Cheddar cheese
- Fresh herbs
Nutrition Information
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I make this with smoked sausage instead of bacon, sooooo good. Cut in circles then quarter and saute.
That sounds so good!!
I’m so glad this is soup weather. And this recipe is one I can even get my kids and husband to eat.
So yummy and I loved how easy this is!! One change – I add more bacon because, well, I really don’t think I need to explain that! 😉 Thanks for an awesome recipe!
I can’t believe how easy this was to make! Simple ingredients and great flavor!
You had me sold at bacon. 🙂
Corn Chowder is a Fall favorite and this recipe did not disappoint! Thanks!
Would this work in the crock pot I wonder?
We have never done it in the crock pot before. Cream soups are tough in a crock pot because the dairy ingredients can get separated and grainy. IF you try it, let us know how it turns out!
This is AMAZING!!! I’ve made this at least 3 times since finding this recipe. My family loves this chowder. Only change, I add fresh garlic. Super easy, super quick, super yummy!!!
So glad that you and your family like it! We love this chowder too! Our mom makes it ALL the time!
My mother made this ‘similar’ corn chowder. …..back when you could find Milnot!! To your recip add 1 jar minced pimento and 1 small can Hatch mild minced green peppers. Garnish with cheese; bacon and cilantro. TEXAS CORN CHOWDER 😂☄😲Yum!
(Add a dollop guacamole if you like)
i like to try this is weekend.
Absolutely delicious, I pretty much doubled the recipe, and didn’t have another can of cream corn so I added regular corn. I did screw up and get regular half and half, woops, can only imagine the calories, lol. Thanks for sharing the recipe!
I made this last night and it was tasty! The leftovers today were just as good! My husband dislikes corn, but he loved this and had seconds. Yum!
Sounds great! Do you know about how many servings this should make? Thanks!
It would feed about 4 to 6 people depending on serving sizes.