Homemade Bacon Corn Chowder
- Brianne Thomas
- Oct 23, 2025
- 4 min read
This recipe combines the smoky flavor of bacon with the sweetness of corn, creating a creamy and satisfying soup that is sure to please your taste buds!
There are some recipes that have a timeless quality, which makes them feel like they’ve always been part of our culinary landscape. A thick and creamy corn chowder certainly fits that description. A deliciously hearty recipe that's been passed down through generations, through regions, and through cultures. Each preparer adds their unique spin, whether it’s a dash of spice, a splash of cream, or a handful of fresh herbs. The comforting flavors and satisfying texture keep us coming back for more.
What’s the Difference Between a Soup & a Chowder
Chowders have a rich, creamy consistency, often made with milk, cream, or a roux. It has a heavier texture than soup.
Chowders also contain large, distinct pieces of seafood, meat, or vegetables, such as potatoes, corn, or clams, which are the main focus of the dish.
Unlike lighter soups that are typically served as an appetizer, chowders are designed to be substantial and satisfying, and are served as a main course.
Why You’ll Love This Bacon Corn Chowder Recipe
Easy. This recipe comes together in about an hour.
Simple Ingredients. Delicious garden-fresh ingredients keep this dish simple.
Hearty. Whether you’re feeding a crowd or needing to stretch a meal over a few days, this dish will keep you feeling full and satisfied.
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What To Serve With Bacon Corn Chowder
Helpful Tips for Making Bacon Corn Chowder
Crispy Bacon. Cook the bacon until it's crispy but not burnt. The crispiness will help it hold its texture in the soup.
Corn. I like to use fresh corn, when possible, but frozen or canned corn will work for this recipe as well.
Freezing. As a cream-based recipe, this will not freeze well. The leftovers get better each day, though, so you’ll be thankful for the extras!
Want More Delicious Soup Recipes?
Ingredients
8 slices Hickory smoked bacon, chopped
1 medium onion, diced
3 cloves garlic, minced
2 medium Yukon Gold potatoes, peeled and diced
3 cups corn kernels
2 cups cream-style corn
4 cups Homemade Chicken Stock
1 cup heavy cream
¼ teaspoon nutmeg, freshly grated
½ cup sharp cheddar cheese, freshly shredded
½ cup Parmesan cheese, freshly grated
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon dried thyme
¼ - ½ teaspoon crushed red pepper flakes
2 tablespoons butter
2 tablespoons all-purpose flour
2 green onions, sliced (for garnish)
Fresh parsley, chopped (for garnish)
Directions
In a large pot, cook the 8 slices of chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
Add 1 medium diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the 3 cloves of minced garlic and cook for an additional 1 minute.
Add 2 medium Yukon Gold diced potatoes to the pot, followed by the corn kernels (wait on the cream-style corn). Stir in 4 cups of Homemade Chicken Stock and bring to a boil. Reduce the heat and simmer for approximately 15 minutes, or until the potatoes are tender.
In a separate small saucepan, melt 2 Tablespoons of butter over medium heat. Add 2 Tablespoons of all-purpose flour and whisk continuously for about 2 minutes, until the mixture is smooth and bubbly.
Gradually add the roux to the chowder, stirring continuously to avoid lumps. Let the chowder simmer for another 5 minutes, allowing it to thicken.
Stir in 1 cup heavy cream, ¼ teaspoon freshly grated nutmeg, 2 cups cream style corn, ½ cup freshly grated Parmesan cheese, ½ cup freshly shredded sharp cheddar cheese, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon dried thyme, ¼- ½ teaspoon crushed red pepper flakes, and ½ teaspoon smoked paprika. Let the chowder heat through on a medium-low simmer, but do not let it boil. Taste and adjust seasonings to your desired preference.
Add the cooked bacon back into the chowder, reserving a few pieces for garnish if desired. Carefully, ladle the chowder into bowls and garnish with sliced green onions, fresh parsley, and the reserved bacon pieces.
How to Store Bacon Corn Chowder
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Can I Freeze Bacon Corn Chowder
I don’t recommend freezing this recipe. Cream-based soups tend to separate creating a grainy texture during the thawing process and it’s nearly impossible to get back to that perfectly creamy consistency.
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