Soup
Creamy Corn and Potato Chowder with Bacon
- Prep
- 10 minutes
- Cook
- 40 minutes
- Total
- 50 minutes
- Serves
- 6 servings
Bring it to the table
About this recipe.
Sweet corn and potatoes in a creamy broth with crisp bacon.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 4 Bacon strips (cut into small pieces)
- 1/2 med Yellow Onion (chopped small)
- 3 Celery sticks (chopped small)
- 2 med Carrots (peeled and chopped small)
- 1/4 cup All-Purpose Flour
- 2 cloves Garlic (minced)
- 4 cups Chicken broth or stock (low sodium)
- 2 lg Russet potatoes (peeled, cut into 1/2-inch cubes)
- 1/4 tsp Italian seasoning
- 1 pinch Cayenne Pepper (optional)
- Salt (to taste)
- Ground Black Pepper (to taste)
- 1 cup Heavy cream
- 4 cups Sweet corn kernels (fresh or frozen)
Soup · Chowder
Sweet corn, creamy broth, crisp bacon
Potatoes give this corn chowder its hearty texture, while bacon adds a savory finish. Keep a little bacon back for the bowls.
Adapted from Natasha Bull at Salt & Lavender.
The cooking plan
How to make Creamy Corn and Potato Chowder with Bacon.
Cook bacon in a heavy pot over medium heat until crisp. Remove to a plate, leaving about 2 tablespoons fat.
Soften onion, celery and carrot for 5–7 minutes. Add garlic for 30 seconds. Stir in flour and cook for 1 minute.
Gradually whisk in broth, scraping the bottom smooth. Add potatoes, corn, Italian seasoning and optional cayenne. Simmer with the lid ajar for 15–20 minutes, stirring often, until potatoes are tender.
Stir in cream and most of the bacon. Heat gently until hot throughout. Adjust salt and pepper; serve topped with reserved bacon.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Creamy Corn and Potato Chowder with Bacon
Ingredients
- 4 Bacon strips cut into small pieces
½ med Yellow Onion chopped small- 3 Celery sticks chopped small
- 2 med Carrots peeled and chopped small
- ¼ cup All-Purpose Flour
- 2 cloves Garlic minced
- 4 cups Chicken broth or stock low sodium
- 2 lg Russet potatoes peeled, cut into 1/2-inch cubes
- ¼ tsp Italian seasoning
- 1 pinch Cayenne Pepper optional
- Salt to taste
- Ground Black Pepper to taste
- 1 cup Heavy cream
- 4 cups Sweet corn kernels fresh or frozen
Instructions
- Cook bacon in a heavy pot over medium heat until crisp. Remove to a plate, leaving about 2 tablespoons fat.
- Soften onion, celery and carrot for 5–7 minutes. Add garlic for 30 seconds. Stir in flour and cook for 1 minute.
- Gradually whisk in broth, scraping the bottom smooth. Add potatoes, corn, Italian seasoning and optional cayenne. Simmer with the lid ajar for 15–20 minutes, stirring often, until potatoes are tender.
- Stir in cream and most of the bacon. Heat gently until hot throughout. Adjust salt and pepper; serve topped with reserved bacon.
Notes
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