Pin This creamy potato-corn chowder with bacon bits has been my winter comfort go-to for years. The combination of tender potatoes, sweet corn, and smoky bacon creates a bowl of pure comfort that warms you from the inside out. I originally developed this recipe after tasting something similar at a coastal restaurant, but wanted to make it accessible for home cooks with everyday ingredients.
I first made this chowder during a particularly cold winter weekend when my family was craving something hearty yet not too heavy. The empty bowls and requests for seconds told me this recipe was destined to become a regular in our meal rotation. Now it appears on our table at least twice a month during the colder seasons.
Ingredients
- Russet potatoes: selected for their starchy quality that helps thicken the chowder naturally
- Yellow onion: provides the aromatic foundation that builds depth of flavor
- Celery and carrot: classic mirepoix vegetables that create a flavor base
- Corn kernels: fresh in summer or frozen year round for consistent sweetness
- Bacon: look for thick cut with good fat marbling for the best flavor
- Whole milk and heavy cream: the combination provides richness without being too heavy
- Chicken broth: use low sodium to control salt levels yourself
- Flour: acts as a light thickener to give the chowder body
- Smoked paprika: adds subtle smokiness that enhances the bacon flavor
- Fresh herbs: brightens the finished dish and adds visual appeal
Instructions
- Crisp the bacon:
- Cook chopped bacon pieces in a large Dutch oven over medium heat until they turn golden brown and crispy which takes about 6 to 8 minutes. Watch carefully toward the end as bacon can quickly go from perfectly crisp to burnt. Remove the bacon bits to a paper towel lined plate but leave one tablespoon of that flavorful bacon fat in the pot to begin building your flavor base.
- Sauté the aromatics:
- Add butter to the reserved bacon fat and allow it to melt completely. Add your diced onion, celery, and carrot to the pot and cook over medium heat until they become soft and translucent which takes about 5 minutes. The vegetables should not brown but rather soften gradually. Add the minced garlic during the last minute only as it burns easily and becomes bitter.
- Create the roux:
- Sprinkle flour evenly over the softened vegetables and stir constantly for about 2 minutes. This cooking process removes the raw flour taste while creating a thickening agent for your chowder. The mixture will look paste like and slightly golden which indicates the flour is properly cooked.
- Build the soup base:
- Pour in the chicken broth gradually while whisking continuously to prevent lumps from forming. Use your wooden spoon to scrape any browned bits from the bottom of the pot these contain concentrated flavor. Add the diced potatoes, salt, pepper, smoked paprika, and dried thyme. Bring everything to a gentle boil before reducing to a simmer.
- Cook the potatoes:
- Allow the soup to simmer uncovered for about 15 minutes or until you can easily pierce the potato chunks with a fork. The potatoes should be tender but still hold their shape. Stir occasionally to prevent sticking and ensure even cooking.
- Add corn and dairy:
- Stir in the corn kernels and simmer for an additional 5 minutes. Then pour in the milk and heavy cream, stirring gently to incorporate. Heat the chowder just until hot but not boiling as boiling can cause the dairy to separate or develop a grainy texture.
- Finish and serve:
- Remove the pot from heat once the chowder is thoroughly heated. Taste and adjust seasonings as needed. Ladle the hot chowder into serving bowls and top generously with the reserved crispy bacon bits and a sprinkle of fresh chives or parsley for a pop of color and freshness.
Pin The smoked paprika is actually my secret weapon in this recipe. I discovered its transformative power years ago when I ran out of bacon one time and needed to recreate that smoky flavor. Even though I now always include bacon, the smoked paprika adds a depth that regular paprika simply cannot match. My grandmother always said a good soup needs layers of flavor, and this humble spice delivers exactly that.
Storage and Reheating
This chowder stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, making it even better the next day. When reheating, do so gently over medium low heat, stirring occasionally to prevent scorching. Add a splash of milk if the chowder has thickened too much in storage. I recommend keeping the bacon bits separate and adding them fresh at serving time to maintain their crispness.
Make It Your Own
The beauty of this chowder is how easily it adapts to what you have on hand or dietary preferences. For a luxurious seafood version, add 1 cup of cooked shrimp or lump crab meat during the last few minutes of cooking. Vegetarians can skip the bacon and use vegetable broth, adding extra smoked paprika and a tablespoon of butter for richness. For a dairy free version, substitute full fat coconut milk for the dairy components it adds a subtle sweetness that works surprisingly well with the corn. Those watching carbs can replace half the potatoes with cauliflower florets for a lighter version that maintains the creamy texture.
Serving Suggestions
While this chowder certainly stands on its own as a complete meal, pairing it with the right accompaniments elevates the entire dining experience. My favorite way to serve it is with a chunk of crusty sourdough bread for dipping into the creamy broth. For a more substantial meal, a simple side salad with a vinaigrette dressing provides a bright counterpoint to the rich chowder. During summer months when corn is at its peak, I serve this alongside grilled corn on the cob brushed with herb butter for a corn lovers feast. For entertaining, serve the chowder in hollowed out sourdough bread bowls for an impressive presentation that minimizes cleanup.
Seasonal Adaptations
Summer version use fresh corn cut directly from the cob and add diced red bell pepper for color and sweetness. Fall harvest incorporate diced butternut squash with the potatoes and finish with fresh sage instead of chives. Winter comfort add a pinch of nutmeg to the dairy and serve with a swirl of cranberry sauce for holiday meals.
Pin This chowder is rich, comforting, and incredibly satisfying. Enjoy this delicious meal that is perfect for any occasion.
Recipe Q&A
- → Can this chowder be made gluten-free?
Yes, simply use gluten-free flour and broth to keep it suitable for gluten-free diets.
- → What can be substituted for bacon?
For a vegetarian version, omit bacon and use vegetable broth. Extra smoked paprika helps mimic a smoky flavor.
- → How do I make the chowder extra creamy?
Blend a cup of the soup and return it to the pot before adding dairy for a silkier consistency.
- → Can the chowder be made ahead of time?
Yes, it stores well in the fridge for up to 3 days. Reheat gently to avoid separating the creamy base.
- → What sides pair well with this chowder?
Crusty bread or a simple green salad make excellent accompaniments for this hearty chowder.