Corn Chowder with Bacon (Printable)

Creamy corn chowder featuring tender potatoes, smoky bacon, and a hint of smoked paprika.

# Ingredient List:

→ Meats

01 - 6 slices bacon, chopped

→ Vegetables

02 - 2 cups sweet corn kernels (fresh, frozen, or canned and drained)
03 - 2 medium Yukon Gold potatoes, peeled and diced
04 - 1 medium yellow onion, diced
05 - 1 celery stalk, diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 3 cups chicken stock (gluten-free if needed)
08 - 1 cup heavy cream
09 - 1 cup whole milk

→ Spices & Seasonings

10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon dried thyme
12 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

13 - 2 tablespoons chopped fresh chives or green onions

# Steps:

01 - Cook chopped bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving approximately 2 tablespoons of bacon fat in the pot.
02 - Add diced onion and celery to the pot. Sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add diced potatoes, corn kernels, smoked paprika, and dried thyme. Stir well to evenly coat the vegetables with seasonings.
05 - Pour in chicken stock, bring to a boil, then reduce heat and simmer uncovered for 15 minutes until potatoes are tender.
06 - Stir in heavy cream and whole milk. Continue to simmer gently for 5 minutes without boiling.
07 - Partially purée the soup using an immersion blender to desired consistency. Alternatively, transfer two cups to a blender, purée, then return to the pot.
08 - Mix in half of the cooked bacon. Adjust seasoning with salt and freshly ground black pepper to taste.
09 - Ladle soup into bowls, garnish with remaining bacon and chopped fresh chives or green onions.

# Expert Advice:

01 -
  • It comes together in less than an hour but tastes like you've been simmering it all day.
  • The bacon and smoked paprika give it a depth that feels almost smoky and mysterious, even though it's straightforward to make.
  • One pot, one blender, and suddenly you've got something creamy and satisfying without the fussiness.
02 -
  • Don't skip the partial blending—the creaminess comes from thickening some of the corn and potatoes, not just from the dairy.
  • Taste the soup before you finish it; the seasoning should be bright and balanced, and only you can judge how much salt and pepper your palate needs.
03 -
  • If you add the cream and the soup looks thinner than you want, let it simmer a bit longer uncovered to reduce slightly and concentrate the flavors.
  • A tiny pat of butter stirred in just before serving makes the whole thing feel more indulgent without changing the recipe.
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