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Creamy Homemade Corn Chowder with Bacon and Potatoes

Close-up of a bowl of rich, yellow corn chowder topped generously with crispy bacon bits and fresh parsley.
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This recipe delivers a thick and creamy corn chowder, perfect for a hearty, comforting dinner. It uses simple pantry ingredients and comes together quickly on the stovetop, making it ideal for busy weeknights.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 large russet potatoes, peeled and diced
  • 2 cups sweet corn (frozen or canned, drained)
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.
  2. Add the chopped onion and celery to the pot with the bacon grease. Cook until softened, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates the roux for thickening.
  5. Slowly whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer.
  6. Add the diced potatoes, corn, salt, pepper, and thyme to the pot. Return the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15 minutes, or until the potatoes are tender when pierced with a fork.
  7. Stir in the heavy cream. Heat through gently for about 3 to 5 minutes, but do not let the chowder boil after adding the cream.
  8. Taste and adjust salt and pepper as needed.
  9. Ladle the thick and creamy soup into bowls. Top each serving with the reserved crispy bacon pieces and fresh parsley.

Notes

  • For a thicker soup, mash about 1 cup of the potatoes against the side of the pot before adding the cream.
  • You can use frozen corn for the best texture, but drain canned corn well before adding.
  • This chowder tastes even better the next day, making it great for meal prep.

Nutrition

Find it online: https://cookingzenith.com/creamy-corn-chowder-bacon-potatoes-recipe/