Corn and Bacon Chowder
Frozen corn kernels, bacon, and a variety of chopped vegetables flavor this quick and easy corn chowder recipe.
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
- 1/2 cup diced green pepper
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 3 to 4 cups frozen corn kernels, thawed
- 1 cup chicken stock, unsalted
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried oregano leaves, crumbled
- 1/8 teaspoon 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.
