Creamy Corn Chowder with Bacon

If you’re looking for the ultimate cozy comfort food, this Creamy Corn Chowder with Bacon hits the spot. It’s rich and hearty, with tender Yukon gold potatoes, smoky bacon, and naturally sweet corn that brings summer freshness into a bowl. The best part? You can make this chowder in about 30 minutes using simple pantry staples.

Whether you’re serving it on a cool fall evening, making the most of fresh summer corn, or freezing leftovers for later, this chowder is a guaranteed family favorite. The touch of cayenne gives it a subtle kick, while the heavy cream makes it velvety and indulgent.

Why You’ll Love This Corn Chowder

• Sweet + Savory Combo → Corn’s natural sweetness balanced by smoky bacon.

• Creamy Texture → Milk and cream create that chowder richness.

• One-Pot Meal → Easy cleanup, big flavor.

• Customizable → Add poblano peppers for extra heat, or swap Yukon potatoes for red potatoes.

Ingredients

• 4–5 ears of corn (kernels removed, cobs reserved)

• 4 slices of bacon, chopped

• 1 cup onion, diced

• 3 stalks celery, diced

• 1 cup carrots, diced

• 1 lb Yukon gold potatoes, peeled & diced (or baby Yukons unpeeled)

• 3 tsp salt

• ½ tsp black pepper

• ¼ tsp cayenne pepper (optional)

• 2 Tbsp chives, chopped

• 4 cups chicken broth

• 1½ cups milk

• 1 cup heavy cream

Instructions

1. Make the Corn Broth: In a medium pot, add corn cobs, milk, heavy cream, and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes. This step infuses the broth with sweet corn flavor.

2. Cook the Bacon: In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until crispy. Remove bacon pieces and set aside, leaving the rendered fat in the pot.

3. Sauté Vegetables: Add onions, carrots, and celery to the bacon fat. Sauté 5–7 minutes until tender.

4. Build the Chowder: Stir in diced potatoes, corn kernels, salt, pepper, and cayenne. Mix well. Remove corn cobs from the broth, then pour the broth mixture into the pot with the vegetables. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until potatoes are fork-tender.

5. Optional Creaminess: For a thicker chowder, remove 2 cups of soup, blend until smooth, and return to the pot.

6. Finish & Serve: Ladle chowder into bowls and top with crispy bacon and fresh chives. Serve hot with crusty bread or cornbread.

   
   

Storage & Freezing

This chowder is hearty and makes excellent leftovers, but here’s how to store it safely:

• Refrigerator: Store in an airtight container up to 3 days. Reheat gently on the stovetop over low heat, stirring often. Add a splash of milk or broth if it thickens too much.

• Freezer: Dairy-based soups don’t freeze well — the milk and cream can separate, changing the texture. If you want to freeze it, do so before adding the milk and cream, then add those fresh after reheating.

Can You Can Corn Chowder?

This is not a safe soup for canning. Because it contains dairy and thickening ingredients, it’s considered a low-acid food that cannot be pressure-canned safely. Canning with milk or cream can lead to separation, spoilage, or unsafe conditions.

👉 If you’d like to preserve it, your best option is to freeze the soup base without the dairy, then add the milk and cream after reheating.

Final Thoughts

This Corn Chowder has become a family favorite at 491 West Main St — the sweet corn, smoky bacon, and creamy broth make it irresistible. Serve it as a hearty weeknight meal or as a starter for a cozy weekend dinner.

If you try it, leave a comment below or tag me on Instagram @491westmainst — I’d love to see your bowls of chowder!