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–+ servings
Wooden spoon dipped in Corn Chowder in a bowl with bacon garnish
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5 from 18 votes

Corn Chowder with Bacon

Corn chowder is a rich, hearty soup that will warm you from head to toe. The bacon in this chowder adds a delicious flavor to the corn and potatoes. Kids and adults love it!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: Chowder
Servings: 8
Calories: 506kcal
Author: Erica Walker

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
  • milk or chicken broth as needed for thinning (optional)

Instructions

  • Cook bacon until crispy. Drain grease from bacon & crumble. Set aside.
    Slices of bacon on a cutting board being cut to make bacon bits for corn chowder
  • Boil potatoes in salted water for about 10 minutes or until soft, but not mushy. Drain and set aside.
    Potatoes draining in a colander to make corn chowder
  • 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. Cook the flour 1 to 2 minutes.
    Large pot cooking onions and flour mixed with a wooden spoon for corn chowder with bacon.
  • 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.
    Half and half being added to a roux to make chowder
  • Heat over medium heat until it almost starts to boil, stirring often, then reduce heat to low. Don't let the chowder to come to a full boil. Add drained potatoes, bacon (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.

Video

Notes

  • Cut the potatoes into even 1/2-inch pieces and cook them only until fork-tender.
  • Cook the flour in the butter for 1 to 2 minutes before adding the half-and-half.
  • Pour in the half-and-half gradually and whisk constantly to prevent lumps.
  • Keep the chowder below a boil after adding the dairy, and stir often to prevent scorching.
  • The chowder thickens as it stands. Add milk a little at a time if you prefer it thinner.
  • Taste before adding salt because the bacon and cream-style corn can already be salty.

Nutrition

Calories: 506kcal | Carbohydrates: 56g | Protein: 17g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 790mg | Potassium: 1012mg | Fiber: 5g | Sugar: 10g | Vitamin A: 145IU | Vitamin C: 20mg | Calcium: 160mg | Iron: 5mg