Why You’ll Love this Bacon-Loaded Corn Chowder
Every spoonful of this bacon-loaded corn chowder delivers pure comfort in a bowl.
I’m talking about that perfect balance of smoky bacon, sweet corn, and creamy broth that just warms you from the inside out.
You’ll appreciate how the bacon flavors everything—we’re not just adding bacon bits as a garnish, we’re cooking the onions in the bacon drippings for maximum flavor impact.
The combination of both creamed and whole corn kernels creates this incredible texture that’s simultaneously smooth and hearty.
And on those nights when you’re craving something substantial? This chowder, with its potato chunks and bacon pieces, truly satisfies.
What Ingredients are in Bacon-Loaded Corn Chowder?
This bacon-loaded corn chowder combines smoky, savory flavors with creamy sweetness in every spoonful. The ingredients list might look a bit long at first glance, but don’t worry—most items are pantry and refrigerator staples that come together to create layers of flavor.
The bacon serves as both an ingredient and a flavor base when we cook the onions in its rendered fat, giving this chowder its signature rich, smoky foundation.
- 1 pound bacon
- 4 cups chicken broth
- 4 cups diced potatoes
- 1 diced onion
- 2 cans (8 1/4 ounce each) creamed corn
- 1 bag (15 ounce) frozen corn
- 2 cups heavy cream
- 1 teaspoon cumin
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
When shopping for these ingredients, quality matters, especially for the bacon and cream. Thick-cut bacon provides more substantial pieces in the final dish, while the heavy cream creates that luxurious, velvety texture we’re after.
Can’t find creamed corn? No problem. You could blend half of your frozen corn with a bit of cream as a substitute. The herbs might seem like small additions, but they’re what elevates this from a simple soup to a memorable meal that’ll have everyone asking for the recipe.
How to Make this Bacon-Loaded Corn Chowder
This chowder begins with the star ingredient—1 pound of bacon—which provides both amazing flavor and the foundation for the entire dish. Start by frying the bacon until it’s perfectly crisp, then set it aside but don’t you dare wash that pan! The rendered bacon grease is liquid gold for this recipe.
Transfer about 2-3 tablespoons of that flavorful fat to a large soup pot, where you’ll sauté 1 diced onion until it becomes translucent and fragrant. This step might seem simple, but cooking those onions in bacon fat rather than butter or oil makes a world of difference in the final flavor profile.
Once your onions are softened, it’s time to build the soup base. Pour in 4 cups of chicken broth, then add 4 cups of diced potatoes along with your herbs and spices—1 teaspoon each of cumin, dried basil, dried thyme, and dried parsley, plus salt and pepper to taste.
Let this mixture simmer for about 10 minutes, or until you can easily pierce the potatoes with a fork. The potatoes will release some of their starch into the broth, naturally helping to thicken your chowder. When the potatoes are tender, stir in 2 cans of creamed corn and that 15-ounce bag of frozen corn.
These two types of corn create the perfect balance of texture—some kernels blend into the soup while others maintain their satisfying pop.
For the finishing touch, pour in 2 cups of heavy cream and return the soup to a gentle simmer—but don’t let it boil, as this can cause the cream to separate. Remember that bacon you set aside? Crumble or chop it now and add most of it back to the pot, saving some for garnishing individual bowls.
Give everything a good stir and allow all those flavors to mingle for a few more minutes before serving. The result is a chowder so hearty and flavorful, you might find yourself making it weekly through the colder months. And who could blame you?
Bacon-Loaded Corn Chowder Substitutions and Variations
While this bacon-loaded corn chowder recipe is already a crowd-pleaser, you can easily adapt it to suit your taste preferences or accommodate what’s in your pantry.
For a lighter version, swap the heavy cream for half-and-half or even whole milk. Vegetarian? Skip the bacon and use vegetable broth instead of chicken.
I sometimes add diced carrots and celery for extra vegetables—just sauté them with the onions.
Spice lovers might appreciate a diced jalapeño or dash of cayenne.
And when fresh corn is in season, I cut it straight off the cob—such a sweet upgrade from frozen. Turkey bacon works too, though nothing quite matches that original bacon flavor.
What to Serve with Bacon-Loaded Corn Chowder
A hearty bowl of bacon-loaded corn chowder practically begs for the perfect companion to round out your meal.
I love serving mine with a crusty sourdough bread—something substantial enough to dunk into that creamy broth without dissolving.
A simple green salad with vinaigrette provides the perfect acidic contrast to cut through the richness.
Think arugula with lemon dressing, maybe some thinly sliced apples.
For drinks? Try a crisp white wine or, my personal favorite, a light beer.
The maltiness plays wonderfully with the smoky bacon notes.
Nothing fancy needed here—this chowder’s already the star of the show.
Final Thoughts
Making bacon-loaded corn chowder has become my go-to comfort recipe whenever the temperature drops or I need something truly satisfying.
There’s something magical about that combination of smoky bacon, sweet corn, and creamy potatoes that never fails to lift my spirits.
What I love most about this recipe is its flexibility.
Out of heavy cream? Half-and-half works in a pinch.
Need to feed a crowd? It doubles beautifully.
The leftovers, if you manage to have any, taste even better the next day as the flavors meld together.
Try it once, and I promise it’ll earn a permanent spot in your recipe collection.
