Creamy Corn Chowder with Bacon and Potatoes
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My creamy corn chowder is rich and silky, with sweet corn flavor throughout from simmering the stripped cobs in the stock. You’ll find crispy bacon, tender potatoes, and plenty of kernels in every spoonful.
I make this chowder thick the old way, the way I learned before I knew any shortcuts existed. Bacon renders down in the pot, the onion, celery, and carrots soften in that fat, and a spoonful of flour goes over the top to cook for a minute before any liquid arrives. That roux gives the soup its silky weight, so the half and half at the end rounds things out rather than carrying them. I skip the usual creamed corn and cornstarch as I’ve never found I needed either.
While that’s happening, I’ve got the stripped cobs simmering in chicken stock in a second pot. This is the step I’ll never skip. Corn cobs hold an enormous amount of sweetness that usually goes straight in the bin, and pulling it into the stock is my secret to making the corn flavor run all the way through the soup instead of sitting only in the kernels you spoon up. The first time I tried it, I couldn’t believe how much more like corn the soup tasted
One more little habit of mine: I cook the kernels in the bacon fat before anything else goes in, then pull out a scoop to scatter over the top at the end. They stay sweeter and firmer than the ones that simmer down into the soup, so you get both textures in the bowl. It’s a small thing, but it’s the kind of detail I can’t help fussing over.
A few ingredient notes
- Corn: When it’s in season, I always use corn on the cob so I can make the corn stock, which adds a lot of sweet flavor. I have made this with frozen corn and, while it’s not as good as my version made with corn stock, it’s still very tasty. I would avoid canned corn as the texture is too soft.
- Stock: While I almost always make this with homemade chicken stock, if I’m out, store-bought chicken bone broth works well.
- Cream: I use half and half, which has about 10% milk fat, rather than whipping cream, to lighten up the recipe. But don’t worry, it’s still wonderfully creamy!
Storage and reheating instructions
Store any leftover corn chowder in a covered container in the fridge for up to 4 days. The soup will thicken as it sits, so stir well before reheating.
To reheat, warm it gently on the stove over medium-low heat, stirring often so it heats evenly without scorching. You can also microwave it in short intervals, stirring between each one. If the chowder feels too thick, add a splash of chicken stock, milk, or water to bring back the creamy consistency.
Freezing: I don’t recommend freezing this soup as the potatoes can become a little grainy after thawing.
Creamy Corn Chowder with Bacon and Potatoes
Ingredients
- 4 corn on the cob (see notes for using frozen corn)
- 4 cups chicken stock
- 4 strips bacon
- 1 small onion (finely minced)
- 2 ribs celery (chopped small)
- 2 medium carrots (chopped small)
- 1 teaspoon EACH: salt and pepper
- 2 cloves garlic (finely minced)
- ¼ cup all-purpose flour
- 2 large Russet potatoes (peeled and diced)
- 1 cup half and half
- Soda crackers (for serving)
Instructions
- Cut the kernels off the cob (see notes for how to do this easily).4 corn on the cob
- Set the kernels aside and place the cobs into a medium-sized pot, breaking them in half if needed. Add the chicken stock and bring the pot to a boil over high heat. Lower the heat, cover the pot, and simmer gently until needed later in the recipe.4 cups chicken stock
- Use a pair of kitchen shears to cut the bacon into ⅛" pieces and then add them to a soup pot. Cook over medium heat until they are almost crispy, about 8 minutes.4 strips bacon
- Remove all but 2 tablespoons of the bacon fat from the pot and then add the corn kernels and cook for 3 minutes. Remove a scoop of the corn and bacon for garnish.
- Add the onion, celery, carrots, salt, and pepper and saute for 3 minutes, until they have softened. Add the garlic and cook for 30 seconds. Sprinkle the flour over the veggies and stir constantly for 1 minute.1 small onion, 2 ribs celery, 2 medium carrots, 1 teaspoon EACH: salt and pepper, 2 cloves garlic, ¼ cup all-purpose flour
- Add a scoop of the hot broth to the pot and scrape the bottom of the pot to remove any browned bits. Pour the remaining broth into the pot, discarding the corn cobs. Add the potatoes and bring the pot to a boil. Lower the heat, cover the pot, but keep the lid slightly ajar, and simmer gently until the potatoes are tender, about 12-15 minutes.2 large Russet potatoes
- Remove the pot from the heat and pour in the cream. Season to taste with salt and pepper.1 cup half and half
- Serve the soup garnished with the reserved corn and bacon and some soda crackers.Soda crackers
Notes
Nutrition
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