Save to Pinterest There's something about the smell of bacon hitting a hot pot that makes everything else stop. I was rushing through a Tuesday evening when the first crispy piece hit the butter, and suddenly the whole kitchen smelled like comfort. That's when I knew this corn chowder was going to be one of those soups that sticks with you—the kind that turns a regular dinner into something worth slowing down for.
I made this for my sister on a snowy afternoon, and she sat at the kitchen counter watching the soup come together, asking questions about every step. By the time I ladled it into bowls and sprinkled the bacon on top, she was already reaching for her spoon—that's when I knew the recipe had passed the real test.
Ingredients
- Bacon, 6 slices: Crisp it first to build the base flavor; those rendered fat drippings are liquid gold for sautéing the aromatics.
- Sweet corn kernels, 2 cups: Fresh is best when it's in season, but frozen works beautifully and honestly tastes nearly as good—no shame in that shortcut.
- Yukon Gold potatoes, 2 medium: They hold their shape better than russets and add a subtle buttery flavor that matters more than you'd think.
- Yellow onion and celery, 1 medium and 1 stalk: This aromatic base is the backbone; don't rush the sauté or you'll miss out on that caramelized depth.
- Garlic, 2 cloves: Mince it fine and add it after the softer vegetables so it perfumes without burning.
- Chicken stock, 3 cups: Use gluten-free if that matters to you—the quality of the stock directly affects how the finished soup tastes.
- Heavy cream and whole milk, 1 cup each: The combination gives you richness without being heavy-handed; pure cream alone would feel too much.
- Smoked paprika and dried thyme, 1/2 teaspoon and 1/4 teaspoon: These seasonings are what make people ask what's in your soup—they add a gentle smokiness that feels intentional.
- Salt, pepper, and fresh chives: Taste as you go, and save the chives for the very end so they stay bright and fresh.
Instructions
- Get the bacon going:
- Chop it into bite-sized pieces and let it render over medium heat until the edges are crispy and the fat is golden. You'll hear it sizzle and pop—that's exactly right. Scoop it out with a slotted spoon and leave about 2 tablespoons of the fat behind; that's your flavor foundation.
- Build your base:
- Add the diced onion and celery to the warm bacon fat and let them soften for 3 to 4 minutes, stirring occasionally. The pot should smell sweet and savory at this point—that's when you know the vegetables are releasing their natural sugars.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 30 seconds until it's fragrant but not brown. This step is quick but crucial; it's the difference between garlic flavor and burnt garlic regret.
- Add the vegetables and spices:
- Toss in the diced potatoes, corn, smoked paprika, and thyme, stirring everything together so the seasonings coat all the vegetables. The paprika will tint the oil a warm russet color, which is your signal that everything is mixing well.
- Simmer until tender:
- Pour in the chicken stock and bring it to a boil, then turn the heat down and let it simmer gently for about 15 minutes until the potatoes are fork-tender. Don't walk away entirely—give it a stir now and then and taste the broth; it should be becoming more flavorful as it cooks.
- Add the cream:
- Stir in the heavy cream and whole milk, keeping the heat gentle so nothing boils over. Let it warm through for about 5 minutes, which is just enough time for everything to become silky and integrated.
- Blend to your preference:
- Use an immersion blender to partially puree the soup right in the pot—you want some texture left, not a smooth purée. If you don't have an immersion blender, carefully transfer a couple of cups to a regular blender, pulse it a few times, and pour it back in.
- Finish and serve:
- Stir in half the bacon so it disperses throughout, then taste and adjust the seasoning with salt and pepper. Ladle into bowls, scatter the remaining bacon on top, and finish with a small handful of fresh chives that catch the light.
Save to Pinterest There's a moment right after you add the cream when the soup transforms from a simple vegetable broth into something rich and enveloping. That's when you know you're on the right track, and it's the small win that makes you feel like a real cook.
The Bacon Question
Bacon is the secret voice in this soup, and it's worth buying good bacon if you can. Thick-cut bacon renders more gently and gives you larger, meatier pieces that people notice in every spoonful. If you're vegetarian or avoiding pork, don't skip the smoked paprika—it becomes the star and still delivers that complex flavor people will ask about.
Getting the Texture Right
The blending step is where this soup finds its personality. Some people like it almost smooth with just flecks of vegetable visible, while others prefer it chunky enough that you're really biting down on corn and potato. Neither is wrong—it's your bowl, and you get to decide. I tend toward somewhere in the middle, where it's creamy enough to coat a spoon but textured enough to feel substantial.
When to Serve It and How to Make It Stretch
This soup is perfect on its own but becomes a complete meal when you serve it alongside crusty bread or oyster crackers. It also reheats beautifully and actually tastes better the next day once everything has had time to get friendly with each other. If you want to stretch four servings into six, thin it gently with more stock or milk—just remember to re-season because the salt will dilute.
- Make it ahead and reheat gently on the stovetop, stirring often so the cream doesn't separate.
- Store leftovers in an airtight container in the fridge for up to three days.
- Freeze it in portions, but know that the texture may shift slightly when it thaws—just blend it gently again to bring it back together.
Save to Pinterest This is the kind of soup that reminds you why you love cooking—a handful of simple things transformed into something warm and generous. Make it when you need comfort, and you'll find yourself making it again and again.
Recipe FAQs
- → Can I make this chowder without bacon?
Yes, omit the bacon and add smoked paprika or a hint of liquid smoke to maintain a smoky flavor while keeping it vegetarian-friendly.
- → What can I use instead of Yukon Gold potatoes?
Red potatoes or russets can be substituted for Yukon Gold potatoes without altering the texture significantly.
- → How can I make the chowder gluten-free?
Use a gluten-free chicken stock to ensure the chowder remains free of gluten.
- → What is the best method for blending the chowder?
Use an immersion blender directly in the pot to partially blend the chowder, or transfer a portion to a standard blender and return it to the pot.
- → Can I add extra richness to the chowder?
Adding a pat of butter along with the heavy cream enhances the chowder’s richness and mouthfeel.