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Corn and Bacon Chowder

Frozen corn kernels, bacon, and a variety of chopped vegetables flavor this quick and easy corn chowder recipe.

Creamy corn and green onion soup in a white bowl with naan bread on the side.

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.

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Corn and Bacon Chowder

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This chowder builds layers of flavor by sautéing the vegetables in smoky bacon drippings before simmering them with sweet corn and a touch of oregano. A splash of milk or half-and-half at the end makes it creamy without being heavy.

  • Author: Diana Rattray
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Soups, Corn, Bacon
  • Cuisine: American

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Make the Roux: Stir in the flour and continue cooking for 2 minutes, stirring constantly.
  4. 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.
  5. 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.

Nutrition

  • Serving Size:
  • Calories: 227
  • Sugar: 10.8 g
  • Sodium: 809.5 mg
  • Fat: 11.6 g
  • Carbohydrates: 24.2 g
  • Fiber: 2.2 g
  • Protein: 9 g

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