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–+ servings
bacon filled comforting corn chowder

Bacon-Loaded Corn Chowder

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This hearty bacon-loaded corn chowder combines smoky bacon, sweet corn, and creamy potatoes in a velvety broth. The bacon drippings infuse the entire dish with rich flavor, while the combination of creamed and whole corn kernels creates a perfectly balanced texture that's both smooth and substantial.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound bacon
  • 2 cups heavy cream
  • 1 teaspoon dried thyme
  • 4 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon cumin
  • 1 onion diced
  • 4 cups potatoes diced
  • 2 cans (8 1/4 ounce each) creamed corn
  • 1 bag (15 ounce) frozen corn
  • 1 teaspoon dried parsley
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste

Equipment

  • Large soup pot
  • Frying pan
  • Cutting board

Method
 

  1. Fry the bacon until crisp. Remove from pan and set aside, reserving the drippings.
  2. Transfer 2-3 tablespoons of the bacon drippings to a large soup pot. Add the diced onion and sauté until translucent and fragrant.
  3. Pour in the chicken broth and add the diced potatoes along with the cumin, dried basil, dried thyme, dried parsley, salt, and pepper.
  4. Simmer for about 10 minutes, or until the potatoes are fork-tender.
  5. Stir in the creamed corn and frozen corn kernels.
  6. Pour in the heavy cream and return to a gentle simmer, being careful not to let it boil.
  7. Chop or crumble the reserved bacon and add most of it to the pot, saving some for garnish.
  8. Allow the chowder to simmer for a few more minutes to let the flavors meld together.
  9. Serve hot, garnished with the remaining bacon pieces.

Nutrition

Calories: 520kcal

Notes

For a lighter version, substitute half-and-half or whole milk for the heavy cream. When fresh corn is in season, cut kernels directly from the cob for an even sweeter flavor. This chowder pairs perfectly with crusty sourdough bread or a simple green salad with vinaigrette.
Leftovers taste even better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. When reheating, do so gently to prevent the cream from separating.

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