Loving this one pot Bacon Corn Chowder. It’s delicious with flavors of bacon, the creamy broth, and there’s less to clean up by making it all in one pot. It’s a hearty meal with potatoes, celery, onion, carrots, and the sweet corn.
I love a good chowder where everything’s been chopped to the same size, there are fresh veggies, and it has bacon.
Yep, pretty much anything with bacon has my seal of approval on it.
This chowder has it all, plus it’s easy to make and you only get one pot dirty. Score!
Making Bacon Corn Chowder
Grab a big pot, since you’re making the whole meal in it.
Start with the bacon. Mmm…my favorite part.
Cook the bacon in batches until the bacon is nice and crispy.
Drain the bacon on paper towels and leave about 2 tablespoons of bacon fat in the pot.
Once the bacon has cooled off, break into smaller pieces and set aside.
Add the onion, celery, and carrots to the pot and saute until onions soften and turn opaque.
Stir in the garlic for about a minute, then add the flour.
Keep stirring so the flour is spread evenly, plus it keeps the garlic from burning.
Next, add in the chicken broth. Allow it to heat to a low boil and scrape the bottom of the pot.
Time for the cream, corn, potatoes, and seasonings.
Also, stir in most of the bacon, saving some for topping. Otherwise, dump it all in.
Can I use milk or half-and-half instead of the heavy cream?
No. Cream has a higher fat content that won’t break or separate when boiled.
Half-and-half or milk, on the other hand, can break due to a lower fat content that leaves your chowder curdled.
In other words, when you boil half-and-half, there isn’t enough fat to stay homogenized.
Keep the chowder at a low boil, or simmer, and cover the pot for about 20 minutes to cook the potatoes.
Stir occasionally. The Bacon Corn Chowder is done when the potatoes are soft.
Serve with a sprinkle of shredded cheese and the reserved bacon, if you wish.
It’s also great served with dinner rolls or Parmesan Garlic Toast.
Lastly, this chowder is delicious, but you can also throw in leftover chicken or ham.
It’s a great way to add protein to your meal.
Let there be soup!
Check out these other great soups and chowders:
And did you say, “bacon?”
- Easy Baked Bacon
- Weekend Bacon Basil Pasta
- Warm Apple Bacon Slaw
- Bacon Cheese Spinach Quiche
- Bacon Herbed Spaghetti
Bacon Corn Chowder
Materials
- 6 strips bacon, cooked and crumbled
- 1/2 onion, chopped
- 3 celery stalks, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 32 oz. chicken broth or stock, (4 cups)
- 1 cup heavy whipping cream
- 4 cups fresh or frozen sweet corn
- 2 large Russet or White potatoes, peeled and cubed
- 1/2 tsp. Italian seasoning
- 1/4 tsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
- In a large pot, cook the bacon until crispy. Drain on paper towels and crumble when cool enough. Set aside.
- Leave 2 tablespoons of bacon fat in pot. Saute onion, celery, and carrots until onions turn opaque. Stir in garlic and cook for about 1 minute.
- Add flour and stir until well blended, then add broth. Scrape bottom of pot to release brown bits.
- Add cream, corn, potatoes, seasoning, paprika, salt, and pepper. Stir in most of the bacon, reserving some bacon crumbles for garnish if so desired. Bring chowder to a boil, then reduce heat to simmer. Cover and cook for 20 minutes or until potatoes are tender.
- Serve immediately. Garnish with shredded cheese and reserved bacon. Enjoy!
Notes
Nutrition
Bacon Corn Chowder
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