If you are searching for a comforting, flavorful, and downright irresistible soup, the Creamy Corn Chowder with Crispy Bacon Recipe will quickly become your new favorite. This chowder combines the sweet pop of tender corn with velvety cream and the satisfying crunch of perfectly cooked beef bacon, creating a harmony of textures and tastes in every spoonful. It’s a dish that feels like a warm hug on a chilly day and is fantastic for family dinners or cozy gatherings. With a few simple ingredients and straightforward steps, this chowder transforms humble vegetables and pantry staples into something truly special and memorable.
Ingredients You’ll Need
The beauty of this Creamy Corn Chowder with Crispy Bacon Recipe lies in its simplicity. Each ingredient plays an essential role in building layers of flavor, balancing creaminess with savory notes, and adding a touch of color and texture that makes this dish both delightful to eat and pleasing to the eye.
- 4 strips beef bacon: Provides smoky, crispy goodness that is the heart of this chowder’s flavor.
- 2 tablespoons butter: Adds richness and helps soften the vegetables for a perfect base.
- ½ medium onion (chopped small): Offers natural sweetness and depth of flavor.
- 3 sticks celery (chopped small): Brings a fresh crunch and aromatic subtlety.
- 2 medium carrots (peeled and chopped small): Infuses a mild sweetness and vibrant color.
- 2 cloves garlic (minced): Gives a fragrant, savory punch that complements the bacon.
- ¼ cup flour: Essential for thickening the chowder to a luscious consistency.
- 4 cups chicken broth or stock: The flavorful liquid base that ties all ingredients together.
- 1 cup heavy or whipping cream: Creates the creamy, velvety texture that makes the chowder indulgent.
- 4 cups frozen or fresh corn: The star vegetable that brings sweetness and tiny bursts of juicy goodness.
- 2 large Russet potatoes (peeled and diced): Adds hearty body and substance that makes this chowder satisfyingly filling.
- ¼ teaspoon Italian seasoning: Infuses gentle herbal notes to elevate the flavor profile.
- 1 pinch cayenne pepper (optional): Offers a subtle spicy kick for those who like a bit of heat.
- Salt and pepper to taste: Crucial for balancing and enhancing every flavor in the pot.
How to Make Creamy Corn Chowder with Crispy Bacon Recipe
Step 1: Cook the beef bacon until crispy
Start by chopping your beef bacon into bite-sized pieces and cooking them over medium heat in a large pot. The smell of bacon sizzling and crisping up fills the kitchen with instant comfort. Once crisp, remove the bacon and set it aside on paper towels to drain the excess fat, leaving about two tablespoons of that flavorful bacon fat in the pot. This bacon fat will later infuse your chowder with intense smoky richness.
Step 2: Sauté the vegetables in butter and bacon drippings
Add butter to the pot containing the bacon fat for extra buttery goodness, then toss in your chopped onion, celery, and carrots. These vegetables should be cooked gently over medium heat until they soften and start to release their sweet aroma, about five minutes. This foundational mix forms the backbone of your chowder’s flavor and texture.
Step 3: Add garlic and flour to thicken
Stir in the minced garlic and let it cook briefly until just fragrant. Immediately after, sprinkle the flour over the vegetables and stir constantly for about a minute. This crucial step cooks out the raw flour taste and starts building the creamy base that will give the chowder its velvety, thick texture.
Step 4: Slowly incorporate chicken broth
Pour the chicken broth into the pot gradually while stirring. This helps prevent lumps from forming and allows the broth to blend smoothly with the flour-coated vegetables. As you stir, scrape the bottom of the pot to lift any browned, flavorful bits. These add fantastic depth and richness to your chowder.
Step 5: Add cream, corn, potatoes, seasoning, and some bacon
Now it’s time to pour in the heavy cream along with the corn, diced potatoes, Italian seasoning, and a pinch of cayenne pepper if you want a little heat. Stir in most of the crispy bacon as well, saving a bit to top the chowder later. The combination of creamy and hearty ingredients here is what makes this dairy-forward chowder stand out as both indulgent and satisfying.
Step 6: Simmer until thick and potatoes are tender
Bring your mixture to a boil, then reduce the heat to a gentle simmer. Leave the pot partially covered and let everything cook for 15 to 20 minutes. During this time, the potatoes will soften and contribute to the chowder’s thick, comforting texture. This simmer allows all the flavors to meld beautifully.
Step 7: Season and adjust consistency
Finish by seasoning with salt and pepper to suit your taste. If the chowder feels too thick, simply stir in a little extra broth until you reach your preferred consistency. This final seasoning tweak ensures every bite is balanced and flavorful.
Step 8: Serve and garnish with remaining bacon
Ladle the creamy corn chowder into bowls, then sprinkle the reserved crispy bacon on top. If you have fresh herbs like parsley or chives, adding a little greenery will brighten the presentation and add a fresh, herbaceous note to each serving.
How to Serve Creamy Corn Chowder with Crispy Bacon Recipe
Garnishes
A simple sprinkle of fresh parsley, chopped chives, or even a little shredded cheddar gives your chowder a colorful finishing touch and a burst of fresh flavor. The crispy bacon atop the chowder adds a delicious crunch that contrasts perfectly with the creamy richness below.
Side Dishes
Serve this chowder alongside crisp green salads, crusty artisan bread, or warm cornbread to make a complete and satisfying meal. The soup’s creamy texture pairs beautifully with crunchy or buttery sides that can soak up every last bit.
Creative Ways to Present
For a fun presentation, serve the chowder in hollowed-out sourdough bread bowls or mini pumpkins during fall. You could also top it with a swirl of sour cream or a sprinkle of smoked paprika to add eye-catching detail and an extra layer of flavor.
Make Ahead and Storage
Storing Leftovers
After enjoying your Creamy Corn Chowder with Crispy Bacon Recipe, transfer any leftovers into an airtight container and refrigerate within two hours of cooking. The chowder will keep well for up to 3 to 4 days, making it an easy option for next-day lunches or dinners.
Freezing
You can freeze the chowder, but because it contains cream and potatoes, the texture might slightly change on thawing. To freeze, cool the chowder completely, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the chowder has thickened too much after refrigeration or freezing, simply add a splash of broth or cream to loosen it back up to that perfect, spoonable consistency.
FAQs
Can I use regular bacon instead of beef bacon?
Absolutely! Regular pork bacon works wonderfully in this recipe, offering a familiar smoky flavor. Just choose your favorite type and cook it until nice and crispy for the best texture contrast in the chowder.
Is it necessary to use heavy cream?
Heavy cream is key to achieving that luxurious, creamy texture that makes the chowder so comforting. You can substitute half-and-half or whole milk for a lighter version, but the chowder won’t be quite as rich or thick.
Can I make this chowder vegetarian?
Yes! Omit the bacon and use vegetable broth instead of chicken broth. You might also want to add smoked paprika or liquid smoke to mimic that smoky flavor that bacon brings to the dish.
What is the best way to store leftover bacon for this recipe?
Keep cooked bacon wrapped in paper towels inside an airtight container in the refrigerator. This helps absorb any excess grease and maintains crispness. Add it as a topping just before serving for the best texture.
Can I use canned corn instead of fresh or frozen?
Canned corn works in a pinch, but it’s usually softer and less sweet than fresh or frozen corn. Drain it well, and keep in mind the texture of your chowder might be a little different, but the flavor will still be delicious.
Final Thoughts
This Creamy Corn Chowder with Crispy Bacon Recipe is more than just a soup—it’s a cozy celebration of flavors and textures that’s easy to prepare and sure to please every time. Whether you’re warming up on a chilly evening or hosting friends, this chowder brings comfort and smiles to the table. Give it a try and watch it quickly become a cherished favorite in your recipe collection!
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Creamy Corn Chowder with Crispy Bacon Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Corn Chowder is a comforting, hearty soup featuring crispy beef bacon, tender potatoes, sweet corn, and a rich cream base. Perfect for cooler days, it combines savory flavors with a touch of spice from cayenne pepper, delivering a satisfying meal that’s both flavorful and simple to prepare.
Ingredients
Meat and Dairy
- 4 strips beef bacon
- 2 tablespoons butter
- 1 cup heavy or whipping cream
Vegetables and Aromatics
- ½ medium onion, chopped small
- 3 sticks celery, chopped small
- 2 medium carrots, peeled and chopped small
- 2 cloves garlic, minced
- 4 cups frozen or fresh corn
- 2 large Russet potatoes, peeled and diced
Pantry
- ¼ cup flour
- 4 cups chicken broth or stock
- ¼ teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Cook the Bacon: Chop the beef bacon into bite-sized pieces and cook it in a large pot over medium heat until crispy. Once done, remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave about two tablespoons of the bacon fat in the pot for added flavor.
- Sauté Vegetables: Add the butter to the bacon drippings in the pot. Then add the chopped onion, celery, and carrots. Cook for about five minutes, stirring occasionally, until the vegetables soften and release their flavors.
- Add Garlic and Flour: Stir in the minced garlic and cook for approximately 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw flour taste, which will help thicken the chowder later.
- Incorporate Broth: Slowly pour in the chicken broth while stirring to combine. Scrape up any browned bits from the bottom of the pot to add depth to the soup’s flavor.
- Add Cream and Main Ingredients: Pour in the heavy cream, then add the corn, diced potatoes, Italian seasoning, cayenne pepper if using, and most of the cooked beef bacon. Stir everything together thoroughly.
- Simmer the Chowder: Bring the mixture to a boil, then reduce heat to a steady simmer. Cover the pot with the lid slightly ajar and cook for 15 to 20 minutes until the potatoes are tender and the chowder has thickened to your liking.
- Season and Adjust Consistency: Taste the chowder and season with salt and black pepper as needed. If the soup is too thick, add a splash of broth to loosen it to your preferred consistency.
- Serve and Garnish: Ladle the chowder into bowls and top with the remaining crispy beef bacon. If desired, garnish with chopped fresh parsley or chives for a fresh, colorful finish.
Notes
- Using beef bacon adds a rich, smoky flavor that enhances the chowder.
- If you prefer a thicker chowder, let it simmer uncovered for a few extra minutes to reduce the liquid.
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Fresh parsley or chives add a nice pop of color and freshness as a garnish.
- If fresh corn is not in season, frozen corn works just as well and is conveniently available year-round.
