Creamy Potato-Corn Chowder Bacon (Print)

Hearty chowder of potatoes, corn, and bacon in a smooth, creamy base—ideal for cozy meals.

# Components:

→ Produce

01 - 3 medium russet potatoes, peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 1 medium carrot, peeled and diced
05 - 2 cups corn kernels (frozen or fresh)
06 - 2 cloves garlic, minced
07 - 2 tablespoons chopped fresh chives or parsley (for garnish, optional)

→ Meats

08 - 6 slices bacon, chopped

→ Dairy

09 - 1 1/2 cups whole milk
10 - 1/2 cup heavy cream
11 - 2 tablespoons unsalted butter

→ Liquids

12 - 3 cups low-sodium chicken broth

→ Seasonings

13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/4 teaspoon smoked paprika
16 - 1/4 teaspoon dried thyme

→ Thickeners

17 - 2 tablespoons all-purpose flour

# Directions:

01 - In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, approximately 6–8 minutes. Transfer the bacon to a plate lined with paper towels. Reserve 1 tablespoon of bacon fat in the pot and discard the remainder.
02 - Add the butter to the reserved bacon fat. Sauté the onion, celery, and carrot over medium heat until tender, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
03 - Sprinkle the flour over the sautéed vegetables and stir vigorously for 1–2 minutes to eliminate any raw flour taste.
04 - Gradually whisk in the chicken broth, scraping any browned bits from the bottom of the pot. Add the diced potatoes, salt, pepper, smoked paprika, and thyme. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 15 minutes, or until the potatoes are fork-tender.
05 - Stir in the corn kernels and continue simmering for an additional 5 minutes.
06 - Gently stir in the milk and heavy cream. Heat the chowder until it is hot but not actively boiling. Taste and adjust seasonings as needed.
07 - Remove the pot from the heat. Ladle the chowder into individual bowls and garnish with the crispy bacon bits and fresh chives or parsley, if desired.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses simple pantry and refrigerator staples
  • Perfect balance of creamy texture with chunky vegetables
  • Adaptable for different dietary needs
  • Freezes beautifully for meal prep
02 -
  • High in comforting carbohydrates that make it perfect for cold weather meals
  • Can be made ahead and reheated without separation
  • Great way to use up leftover corn from summer barbecues
  • Excellent source of vitamins from the vegetable medley
03 -
  • The key to this chowder's success lies in the details. Always cook the flour with the vegetables for at least a full minute before adding liquid—this prevents that unpleasant raw flour taste. When adding the dairy components, take the pot off direct heat first and stir constantly to prevent curdling. For the ultimate texture contrast, make sure your bacon bits are extra crispy to stand up to the creamy base. And finally, don't rush the vegetable sautéing stage—those first 5-7 minutes of cooking the aromatics builds the foundation of flavor that makes this chowder so satisfying.

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