Creamy Corn Chowder Soup Recipe with Bacon and Potatoes: The Cozy Bowl That Wins Every Cold Night

You know that soup that makes you cancel plans and grab a bigger spoon? This is it. Creamy, smoky, loaded with sweet corn and tender potatoes, topped with crispy bacon—this chowder doesn’t whisper comfort, it yells it.

It’s weeknight easy, dinner-party impressive, and suspiciously addictive. Serve it once and watch people “accidentally” take thirds. Spoiler: the pot will be empty.

What Makes This Recipe So Good

This chowder nails the balance: sweet corn, salty bacon, and silky cream all in one spoonful.

The potatoes make it hearty enough to count as a full meal, while the bacon fat builds flavor from the first sizzle. It’s thick without being gluey and creamy without feeling heavy—thank you, a little blender magic. Plus, it’s budget-friendly, pantry-friendly, and turns simple ingredients into restaurant-level soup.

It’s also flexible: fresh, frozen, or canned corn works; you can tweak spices or swap cream for a lighter version.

And if you need a big-batch recipe for meal prep or guests, this scales like a champ.

What You’ll Need (Ingredients)

• 6 slices thick-cut bacon, chopped
• 1 tablespoon unsalted butter (optional, if bacon is lean)
• 1 large yellow onion, diced
• 2 ribs celery, diced
• 1 red bell pepper, diced (optional but awesome)
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour (for thickening)
• 4 cups low-sodium chicken broth (or vegetable broth)
• 1.5 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 cups corn kernels (fresh, frozen, or canned; if canned, drain)
• 1 cup heavy cream (or half-and-half for lighter)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced, for garnish
• Fresh parsley, chopped, for garnish
• Optional toppers: shredded cheddar, a pinch of cayenne, hot sauce

How to Make It – Instructions

1. Crisp the bacon. Add chopped bacon to a large pot or Dutch oven over medium heat. Cook until crispy, 6–8 minutes. Transfer bacon to a paper towel–lined plate.

   Leave about 2 tablespoons of drippings in the pot; pour off excess (or add butter if needed).

2. Sauté the aromatics. Add onion, celery, and bell pepper to the pot. Cook until softened and glossy, about 5–6 minutes. Stir in garlic and cook 30 seconds until fragrant.

   Don’t let it burn—garlic divas are sensitive.

3. Build the roux. Sprinkle flour over the veggies. Stir constantly for 1–2 minutes to cook off the raw flour taste. It should look pasty and coat the vegetables.
4. Deglaze and simmer. Pour in the chicken broth while whisking to avoid lumps.

   Scrape up any browned bits. Add potatoes, 3 cups of the corn (reserve 1 cup), smoked paprika, thyme, bay leaf, and a good pinch of salt and pepper. Bring to a simmer.

5. Cook the potatoes. Simmer gently for 12–15 minutes, stirring occasionally, until potatoes are tender but not falling apart.
6. Blend for body. Remove the bay leaf.

   Scoop out 2–3 cups of the soup (mostly potatoes and broth) and blend until smooth, or use an immersion blender to partially blend right in the pot. Aim for a mix of creamy base + chunky bits.

7. Add cream and remaining corn. Stir in the heavy cream and the reserved 1 cup of corn. Simmer 3–5 more minutes to heat through.

   Taste and adjust salt, pepper, and paprika. If you like heat, add a dash of cayenne or hot sauce.

8. Finish and serve. Stir in half the crispy bacon. Ladle into bowls and top with remaining bacon, green onions, parsley, and optional cheddar.

   Instagram is optional; seconds are not.

How to Store

• Fridge: Cool completely, then store in an airtight container for up to 4 days. The flavors get even better by day two—science, probably.
• Freezer: This chowder can be frozen up to 2 months, but dairy can separate. For best results, freeze before adding the cream; stir cream in after reheating.
• Reheat: Warm gently on the stove over medium-low, adding a splash of broth or milk if it thickens.

  Avoid boiling to keep the cream smooth.

Nutritional Perks

Despite the decadence, this bowl packs legit benefits. Corn offers fiber, carotenoids like lutein and zeaxanthin (eye health!), and B vitamins. Potatoes bring potassium and vitamin C, plus resistant starch that can help with satiety.

Bacon is there for flavor and happiness—use moderately, and you still get smoky depth. Using low-sodium broth and controlling added salt keeps it balanced. Want lighter?

Swap heavy cream for half-and-half, or use 3/4 cup evaporated milk for creaminess with fewer calories.

Pitfalls to Watch Out For

• Curdled dairy: Boiling after adding cream can split the soup. Keep it to a gentle simmer.
• Gummy texture: Over-blending can make potatoes gluey. Blend partially, and stop while some chunks remain.
• Undercooked potatoes: Dice evenly and simmer until fork-tender.

  Hard potatoes = rookie mistake.

• Greasy finish: Don’t leave all the bacon fat. About 2 tablespoons in the pot is perfect; more can overwhelm.
• Flat flavor: Season in layers—salt after sautéing, after simmering, and after adding cream. Taste every time, chef.

Variations You Can Try

• Southwest Twist: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and a can of diced green chiles.

  Finish with lime and cilantro.

• Seafood Chowder: Stir in 1 cup cooked shrimp or lump crab at the end. Fancy without the price tag—well, sort of.
• Smoky Veggie: Skip bacon, use 1 tablespoon olive oil, add 1/2 teaspoon liquid smoke, and top with crispy smoked paprika chickpeas.
• Cheddar and Jalapeño: Stir in 1 cup sharp cheddar off heat and add sliced jalapeños. Instant pub-style vibes.
• Herb Forward: Swap thyme for fresh dill and chives; add a squeeze of lemon to brighten.
• Roasted Corn Upgrade: Char corn in a skillet or under a broiler first for deeper sweetness and those irresistible browned bits.

FAQ

Can I use canned corn?

Yes.

Drain it well and consider adding a pinch of sugar if it tastes flat. For best texture, mix canned with some roasted or frozen corn.

How do I make it dairy-free?

Use olive oil instead of bacon fat, swap broth for the same amount, and finish with 1 cup unsweetened cashew cream or coconut milk. Keep the heat gentle to avoid separation.

What potatoes work best?

Yukon Golds are ideal for creamy texture without falling apart.

Russets work too but may break down more; waxy potatoes hold their shape but are less velvety.

Can I thicken without flour?

Yes—blend more of the soup, or mash some potatoes directly in the pot. A slurry of 1 tablespoon cornstarch + 1 tablespoon water added before the final simmer also works.

Is this spicy?

Not by default. It’s cozy, not fiery.

Add cayenne, jalapeño, or hot sauce if your taste buds like a challenge.

What’s the best topping?

Classic crispy bacon and green onions are unbeatable. Cheddar, parsley, crushed oyster crackers, or a drizzle of chili oil also slap, IMO.

The Bottom Line

This Creamy Corn Chowder Soup Recipe with Bacon and Potatoes is the reliable hero of busy nights and chilly weekends: fast to make, wildly satisfying, and easy to customize. It nails that sweet-salty-smoky-creamy combo with minimal effort and maximum flavor.

Make a pot once and you’ll keep it on repeat—because great soup isn’t complicated; it’s just done right.