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This corn and bacon chowder is creamy, hearty, and packed with flavor. Crisp bacon, tender corn, and sweet onions simmer together in a simple broth, then enriched with milk or half-and-half for a silky finish. It’s quick enough for a weeknight dinner yet comforting enough for a cozy weekend meal.
Serve it with crusty bread or a simple salad for a satisfying and complete meal.
?Tips
- Use thick-cut bacon for extra flavor and meaty texture.
- If you prefer a lighter soup, use whole milk instead of half-and-half.
- To save time, chop the vegetables while the bacon is cooking.
- Thaw frozen corn completely and pat it dry with a paper towel to avoid adding excess liquid.
- If the chowder thickens too much after sitting, stir in a splash of extra stock or milk before reheating.
Recipe Variations
- Use fresh corn. Substitute 4 cups of fresh corn kernels cut from the cob for a summertime twist.
- Blend for creaminess. Purée about 1 cup of the soup using an immersion blender, then stir it back in to achieve a thicker texture.
- Make it spicier. Add a pinch of cayenne pepper or a minced jalapeño with the onion and green pepper.
- Add potatoes. Dice 2 medium Yukon Gold or red potatoes and simmer them with the corn for a heartier chowder.
- Cheddar upgrade. Stir in 1/2 cup shredded sharp cheddar cheese at the end for a richer flavor.
? Serving Suggestions
- Serve with warm, crusty bread or cornbread for dipping.
- Pair with a crisp green salad to balance the richness.
- Top with fresh chopped parsley or chives for a bright finish.
- Garnish with extra crumbled bacon and a sprinkle of shredded cheese if desired.
How to Store and Reheat
Refrigerate: Let the chowder cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days.
Freeze: Not recommended because the milk or half-and-half may separate and change texture after thawing.
To Reheat: Warm gently in a saucepan over low heat, stirring frequently. Avoid boiling to prevent the dairy from curdling. Add a splash of milk or stock if the chowder is too thick.
Corn and Bacon Chowder
Ingredients
- 4 strips bacon
- 1 large onion, chopped
- ½ cup diced green pepper
- 1 clove garlic, minced
- 2 tbsp all-purpose flour
- 3 to 4 cups frozen corn kernels, thawed
- 1 cup chicken stock, unsalted
- 1 ½ tsp salt
- ½ tsp dried oregano leaves, crumbled
- ⅛ tsp freshly ground black pepper
- 2 cups milk or half-and-half
Instructions
- Cook the Bacon: In a large saucepan over medium heat, fry the bacon until crisp (5 to 7 minutes); drain on paper towels. Crumble and set aside.
- Sauté: Pour off all but 2 tablespoons of drippings from the saucepan. To the bacon drippings, add onions, green pepper, and garlic; saute for 5 minutes.
- Make the Roux: Stir in the flour and continue cooking for 2 minutes, stirring constantly.
- Add Corn and Stock: Add corn kernels and chicken stock along with the salt, oregano, and freshly ground pepper. Bring to a simmer, then reduce the heat to low. Cover and simmer for 5 minutes, stirring occasionally.
- Finish With Dairy and Bacon: Stir the milk and reserved bacon into the corn mixture. Cook, stirring frequently, over low heat for about 4 to 6 minutes or until mixture is hot.
