What is in bacon corn chowder?

Bacon corn chowder is built around a few key ingredients that deliver both comfort and flavor. At its base, Corn Chowder with Bacon includes sweet corn (fresh, frozen, or canned), diced potatoes, onions, garlic, and a creamy liquid made from milk, cream, or both. The bacon is used to create a deep, smoky foundation. After cooking it until crisp, the rendered fat becomes a flavorful medium to sauté the vegetables. Herbs like thyme and bay leaf enhance the aroma, and scallions bring a bright, fresh finish. Every component works together to deliver richness, texture, and balance.

What three ingredients must a chowder have to be considered a chowder?

To be recognized as a true chowder, three elements are essential: a creamy base, hearty vegetables (often potatoes), and a thickening agent like a roux or starch. In corn chowder, the creamy base typically includes milk or cream, the potatoes provide body and bite, and flour or pureed veggies help thicken it. Corn Chowder with Bacon meets all these requirements—plus it adds that irresistible smoky twist from the bacon, making it even more satisfying than traditional versions. Without these foundational ingredients, the dish would feel more like a simple soup than a chowder.

What goes in corn chowder?

Classic corn chowder starts with corn, of course—either cut fresh from the cob or in convenient frozen form. Other staples include diced potatoes, onion, garlic, and broth. Milk or cream turns it into a chowder, while butter and flour create a roux that thickens it naturally. In this Corn Chowder with Bacon recipe, the bacon adds complexity and makes the chowder more filling. Seasonings like thyme, bay leaf, and scallions round out the flavor profile. You can customize it easily based on what's in your pantry or adjust the dairy for dietary needs.

How to give corn chowder more flavor?

To deepen the flavor of your corn chowder, start by using fresh ingredients and sautéing the aromatics slowly in butter or bacon fat. Let the onion and garlic become golden and fragrant before moving to the next steps. Layer flavors by using herbs like thyme or a dash of smoked paprika. Stir in some grated cheese or a spoonful of sour cream just before serving. In Corn Chowder with Bacon, the bacon itself adds richness, but you can boost umami even more with a splash of Worcestershire sauce or a pinch of cayenne for heat.

Corn Chowder with Bacon – A Creamy, Smoky Comfort Food Favorite

Description

Corn Chowder with Bacon delivers creamy richness and smoky depth. Discover ingredients, steps, and expert tips for perfect homemade chowder.

Ingredients

4 ears of fresh corn or 4 cups frozen/canned corn (drained)
1 teaspoon oil or butter
2 tablespoons butter
1 garlic clove, minced
1 small onion, diced (yellow or white)
5 tablespoons all-purpose flour
2 cups low-sodium vegetable broth
3 cups low-fat or whole milk
1.2 pounds potatoes (about 2 large), diced into 2/5-inch cubes
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf (optional)
3/4 cup heavy cream (or light cream, half-and-half, or a small knob of butter)
3/4 cup scallions (green parts only), finely sliced
Salt and ground black pepper to taste

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Instructions

If using fresh corn, cut the kernels off the cob and set the cobs aside. A useful method: place a small ramekin upside down in a large bowl, rest the cob on the ramekin, and slice downward.
Heat 1 teaspoon of oil or butter in a large pot over medium-high heat. Add onion and garlic and sauté for 2-3 minutes until onion is translucent.
Stir in 2 tablespoons of butter until melted. Sprinkle flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste.
Gradually add broth and milk while stirring to avoid lumps. Add the diced potatoes, thyme, bay leaf (if using), and the reserved corn cobs. Cover and simmer for about 25 minutes until potatoes are very tender.
Remove the cobs and bay leaf. Stir in the corn kernels and cook for an additional 5 minutes until tender.
Add the cream and most of the scallions. Season with salt and pepper to taste.
Serve hot, garnished with the remaining scallions.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: SOUPS
Method: Stovetop
Cuisine: American