Corn Chowder with Potatoes and Bacon
A classic American corn chowder built on crisp bacon, tender potatoes, and sweet corn in a creamy, savory broth. This version uses a simple flour-thickened base for reliable body and a quick mash of potatoes for extra silkiness—no special equipment required.
Corn chowder is a staple of American home cooking, especially in late summer when corn is sweetest and markets are overflowing. Traditionally, bacon (or salt pork) provides the smoky foundation while potatoes add comfort and thickness. Here, we lean into those classic techniques—rendering bacon for flavor, sweating aromatics gently, and finishing with dairy for a rich, spoon-coating bowl.
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Servings
6
Ingredients
Base and aromatics
- •6 slices thick-cut bacon, chopped
- •1 medium yellow onion, finely diced
- •2 ribs celery, diced
- •2 cloves garlic, minced
- •2 tbsp unsalted butter (optional, if needed for sautéing)
Thickener and seasoning
- •3 tbsp all-purpose flour
- •1 tsp kosher salt, plus more to taste
- •1/2 tsp freshly ground black pepper
- •1/2 tsp smoked paprika (optional, for extra smokiness)
- •1/4 tsp cayenne pepper (optional)
- •2 tsp fresh thyme leaves (or 3/4 tsp dried thyme)
- •1 bay leaf
Liquids
- •4 cups low-sodium chicken broth (or vegetable broth)
- •1 1/2 cups whole milk
- •1/2 cup heavy cream
Corn and potatoes
- •1 1/2 lb Yukon Gold potatoes, peeled (optional) and cut into 1/2-inch cubes
- •4 cups corn kernels (from about 5–6 ears) or 2 (15 oz) cans, drained
Finish and garnish
- •1 tbsp lemon juice (optional, to brighten)
- •2 tbsp chopped fresh chives or parsley
Instructions
- 1
Render the bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp, 8–10 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving about 2 tbsp of the drippings in the pot (discard excess if needed).
- 2
Sweat the vegetables: Add onion and celery to the pot and cook until softened, 5–7 minutes, stirring occasionally. Add garlic and cook 30 seconds. If the pot looks dry at any point, add the butter.
- 3
Build the chowder base: Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Stir in salt, pepper, thyme, smoked paprika (if using), cayenne (if using), and the bay leaf.
- 4
Add broth and potatoes: Slowly pour in the broth while stirring to prevent lumps. Add the diced potatoes. Bring to a gentle boil, then reduce to a steady simmer and cook until potatoes are tender, 12–15 minutes.
- 5
Thicken naturally: Use the back of a spoon to mash some potatoes against the side of the pot (or remove about 1 cup of potatoes, mash, and return). This classic trick boosts body without making the chowder gummy.
- 6
Add corn and dairy: Stir in the corn and simmer 3 minutes. Reduce heat to low and stir in milk and cream. Heat gently until hot but not boiling, 3–5 minutes.
- 7
Finish and season: Remove the bay leaf. Taste and adjust salt and pepper. Stir in lemon juice (if using) for balance.
- 8
Serve: Ladle into bowls and top with the reserved crisp bacon and chives or parsley.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.