Smoky Corn Chowder with Bacon
A rich and creamy corn chowder with smoky bacon, sweet corn, and fresh herbs that captures the essence of summer harvest.
About This Recipe Recipe
There's something magical about a perfect corn chowder - it's like wrapping yourself in a warm, golden blanket of summer flavors. This Smoky Corn Chowder with Bacon takes humble corn and transforms it into a luxurious, velvety soup that's both comforting and sophisticated. The secret lies in using fresh corn cut from the cob, which releases its natural sweetness and creamy texture when cooked slowly. The smoky bacon adds depth and richness while fresh herbs bring brightness to balance the creamy base. This chowder is perfect for cool evenings when you want something substantial yet elegant, and it's versatile enough to serve as a starter or a main course with crusty bread for dipping. The beautiful golden color and enticing aroma make it a showstopper at any dinner table, while the combination of textures - from the tender corn kernels to the crispy bacon bits - creates a dining experience that's both satisfying and memorable.
Smoky Corn Chowder with Bacon Ingredients
- 6 slices bacon, chopped
- 1 large onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 large potatoes, peeled and diced
- 4 cups fresh corn kernels (from 6-8 ears)
- 6 cups chicken broth
- 1 bay leaf
- 2 cups whole milk or heavy cream
- 1 teaspoon corn starch (optional)
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional)
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter (optional)
- Extra bacon bits for garnish
How to Make Smoky Corn Chowder with Bacon
- 1
Cook bacon in a large Dutch oven over medium heat until crispy, about 8-10 minutes. Use a slotted spoon to remove bacon, leaving rendered fat in the pot.
- 2
In the bacon fat, sauté diced onion and celery until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
- 3
Add diced potatoes to the pot and cook for 3-4 minutes, stirring occasionally to coat with the fat.
- 4
Add corn kernels, reserved corn cobs, chicken broth, and bay leaf. Bring to a simmer and cook for 15-20 minutes until potatoes are tender.
- 5
Remove corn cobs and bay leaf. Use an immersion blender to partially blend soup, leaving some vegetables chunky.
- 6
Stir in milk or cream and return to a gentle simmer. If using corn starch, whisk with cold water and add to soup, cooking for 2-3 minutes until thickened.
- 7
Season with salt, pepper, and smoked paprika if using. Stir in reserved bacon, fresh herbs, and butter if using.
- 8
Taste and adjust seasoning. Serve immediately, garnished with additional fresh herbs and crispy bacon bits.
Chef's Tips
- Roast corn kernels on a hot skillet for 2-3 minutes before adding to soup to intensify sweetness
- Temper cream by adding a small amount to hot soup first, then incorporating the rest gradually
- Let chowder rest 10-15 minutes before serving for optimal flavor development
Nutrition Facts
320
Calories
12g
Protein
18g
Fat
28g
Carbs
Serving Suggestions
Serve this corn chowder in warm bowls with a side of crusty sourdough bread or garlic bread for dipping. Garnish each bowl with fresh chives, parsley, and a sprinkle of crispy bacon bits. Pair with a crisp white wine like Sauvignon Blanc or a light-bodied Chardonnay to complement the creamy texture and sweet corn flavors. For a complete meal, add a simple green salad with a tangy vinaigrette to balance the richness of the chowder.
Frequently Asked Questions
Recipe card
Smoky Corn Chowder with Bacon
A rich and creamy corn chowder with smoky bacon, sweet corn, and fresh herbs that captures the essence of summer harvest.
Prep
20 min
Cook
45 min
Total
65 min
Servings
6 servings
Ingredients
- 6 slices bacon, chopped
- 1 large onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 large potatoes, peeled and diced
- 4 cups fresh corn kernels (from 6-8 ears)
- 6 cups chicken broth
- 1 bay leaf
- 2 cups whole milk or heavy cream
- 1 teaspoon corn starch (optional)
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional)
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter (optional)
- Extra bacon bits for garnish
Instructions
- Cook bacon in a large Dutch oven over medium heat until crispy, about 8-10 minutes. Use a slotted spoon to remove bacon, leaving rendered fat in the pot.
- In the bacon fat, sauté diced onion and celery until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Add diced potatoes to the pot and cook for 3-4 minutes, stirring occasionally to coat with the fat.
- Add corn kernels, reserved corn cobs, chicken broth, and bay leaf. Bring to a simmer and cook for 15-20 minutes until potatoes are tender.
- Remove corn cobs and bay leaf. Use an immersion blender to partially blend soup, leaving some vegetables chunky.
- Stir in milk or cream and return to a gentle simmer. If using corn starch, whisk with cold water and add to soup, cooking for 2-3 minutes until thickened.
- Season with salt, pepper, and smoked paprika if using. Stir in reserved bacon, fresh herbs, and butter if using.
- Taste and adjust seasoning. Serve immediately, garnished with additional fresh herbs and crispy bacon bits.
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