Save There's something about the first cool evening of the year that makes me want to disappear into the kitchen with a pot of corn chowder. My neighbor once mentioned she'd been craving something warm and filling, and I realized this was the soup I always returned to—the one that somehow tastes like comfort without trying too hard. It's creamy but not heavy, loaded with corn that tastes like summer even when it's freezing outside, and finished with bacon that makes everything better. This isn't a fussy recipe; it's the kind you can make on a Tuesday night without any fuss.
I made this for my family one October when we were all caught off guard by an early frost, and my mom took one spoonful and just closed her eyes. That's when I knew I'd finally nailed the balance—enough cream to make it feel luxurious, but not so much that you feel weighed down. She asked for the recipe on the spot, which meant everything coming from someone who rarely compliments my cooking.
Ingredients
- Bacon, 6 slices chopped: The foundation of flavor here—render it low and slow to get maximum smokiness without burning, then save every drop of that fat.
- Sweet corn kernels, 2 cups: Fresh is ideal in season, but frozen corn works beautifully and sometimes tastes sweeter than fresh because it's picked at peak ripeness.
- Yukon Gold potatoes, 2 medium diced: These waxy potatoes hold their shape through simmering instead of turning to mush, and they add a subtle buttery flavor.
- Yellow onion, 1 medium diced: This is your base—the longer you let it soften, the sweeter it becomes.
- Celery stalk, 1 diced: A small amount adds depth without making the soup taste overtly vegetal.
- Garlic, 2 cloves minced: Thirty seconds in the pot is all you need, or it will turn bitter.
- Chicken stock, 3 cups: Use good quality stock if you can; it's the backbone of the broth and worth the upgrade.
- Heavy cream, 1 cup: This is what makes it silky—never skip it or reduce it.
- Whole milk, 1 cup: Balances the cream so the soup doesn't feel too thick or overly rich.
- Smoked paprika, 1/2 teaspoon: This gives the soup that smoky undertone even before the bacon fully reveals itself.
- Dried thyme, 1/4 teaspoon: A whisper of herbal complexity that rounds everything out.
- Salt and black pepper, to taste: Season gradually as you go; it's easier to add more than to fix oversalting.
- Fresh chives or green onions, 2 tablespoons chopped: A bright garnish that cuts through the richness at the last moment.
Instructions
- Render the bacon until crispy:
- Cook it over medium heat in your large pot, listening for that gentle sizzle that tells you the fat is rendering properly. Once it's golden and crunchy, fish it out with a slotted spoon and set it on a paper towel, but leave about 2 tablespoons of that liquid gold in the pot—that's your flavor base.
- Build your aromatic foundation:
- Toss the diced onion and celery into that bacon fat and let them soften for 3 to 4 minutes, stirring occasionally so they cook evenly. The onion should turn translucent and smell sweet, not raw.
- Wake up the garlic:
- Add your minced garlic and give it just 30 seconds in the heat—you want it fragrant and soft, not brown or bitter. The smell will tell you when it's ready.
- Coat the vegetables:
- Stir in the potatoes, corn, smoked paprika, and thyme, mixing everything so the seasonings cling to the vegetables. You'll see specks of paprika throughout, which is exactly right.
- Simmer until potatoes yield:
- Pour in the chicken stock and bring it to a boil, then drop the heat and let it simmer gently for about 15 minutes. Pierce a potato piece with a fork—when it breaks apart easily, you're ready to move forward.
- Smooth it with cream:
- Stir in the heavy cream and whole milk, then simmer for another 5 minutes on low heat. Don't let it boil once the dairy is in, or it might separate.
- Blend to your preferred texture:
- Use an immersion blender right in the pot, pulsing until you reach that sweet spot between chunky and creamy. If you prefer a smoother soup, blend a bit longer; if you like more texture, give it just a few pulses.
- Finish with bacon and seasoning:
- Stir in about half of the crispy bacon you set aside earlier, then taste and adjust salt and pepper. Go easy—you'd be surprised how much flavor the bacon and stock already carry.
- Serve with ceremony:
- Ladle into bowls and crown each one with the remaining bacon and a scatter of fresh chives. This simple garnish makes the whole thing feel intentional.
Save I learned the hard way that frozen corn works just as well as fresh when I was caught without access to a farmer's market one July. The soup came out tasting exactly the same, creamy and bright, which made me realize this recipe is forgiving in the best way. It adapts and still tastes like home.
Variations and Swaps
The beauty of this soup is that it welcomes change without losing its identity. I've made it with red potatoes and it was wonderful, with russets and it was earthier. Once I added a pat of butter with the cream and the whole thing became dangerously rich—my brother went back for seconds immediately. You could skip the bacon entirely and use smoked paprika plus a tiny splash of liquid smoke for a vegetarian version that still tastes full-bodied and complex.
What to Serve It With
The first time I made this, I served it with thick slices of crusty bread, and somehow that simple pairing made the meal feel like an occasion. Oyster crackers scattered on top add a fun textural contrast, and I've also served it in bread bowls for people who appreciate a bit of ceremony with their soup. A simple green salad on the side cuts through the richness and makes the meal feel balanced.
Make-Ahead and Storage
This soup is one of those rare dishes that actually tastes better the day after you make it, as if the flavors needed time to get to know each other. Store it in the refrigerator for up to 4 days, and you can reheat it gently on the stove without any trouble. You can also freeze it for up to 3 months, though I'd recommend leaving out the cream and milk, then stirring them back in after thawing and reheating for the best texture.
- Leftovers heat through beautifully over low to medium heat on the stove—never in the microwave if you can help it.
- If the soup thickens too much when stored, thin it with a splash of stock or milk when you reheat it.
- Freeze the bacon separately and crumble it fresh over the reheated soup for the best crispy texture.
Save This soup has a way of bringing people to the table, even on nights when nobody wanted to cook or eat anything in particular. There's something about warmth and bacon and cream that makes everyone linger a little longer over their bowls.
Recipe FAQs
- → Can I make this chowder vegetarian?
Yes, omit the bacon and boost smoky flavor with smoked paprika or a touch of liquid smoke for depth.
- → What potatoes work best in this soup?
Yukon Gold potatoes are preferred for their creamy texture, but red potatoes or russets are good alternatives.
- → How should I blend the chowder?
Use an immersion blender to partially puree the soup directly in the pot for a creamy but chunky consistency.
- → Is gluten present in this dish?
Use gluten-free chicken stock to keep this chowder gluten-free; verify other ingredients as needed.
- → What’s the best garnish for extra flavor?
Chopped fresh chives or green onions add freshness and subtleness to finish the chowder nicely.