Corn Chowder (Creamy, With Potatoes & Bacon)

What Makes This Recipe Work

Mashing some of the cooked potatoes against the pot releases their starch and thickens the chowder naturally, and keeping the bacon fat in the base gives it a smoky backbone.

Ingredients for Corn Chowder (Creamy, With Potatoes & Bacon)

• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 medium russet potatoes, peeled and diced (about 1 1/2 lb)
• 5 cups (1.2 L) chicken or vegetable broth
• 4 cups corn kernels (about 1 lb fresh, or frozen, or 2 cans drained)
• 1 1/2 cups (360 ml) whole milk
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp butter
• 2 green onions, sliced, for serving

How to Make Corn Chowder (Creamy, With Potatoes & Bacon)

1. Cook the bacon in a large pot over medium heat until crisp, 6 to 7 minutes; transfer it to a plate and leave 2 tablespoons of the fat in the pot.
2. Add the onion and celery and cook until soft, about 5 minutes, scraping up any browned bits.
3. Add the potatoes, broth, thyme, salt, and pepper, bring to a boil, then simmer 15 minutes until the potatoes are tender.
4. Mash about a third of the potatoes against the side of the pot to thicken the chowder, then stir them back in.
5. Stir in the corn and simmer 5 to 7 minutes until the kernels are tender and sweet.
6. Stir in the milk and butter and warm through without boiling.
7. Taste and adjust the salt, then serve topped with the bacon and green onions.

Tips for the Best Corn Chowder (Creamy, With Potatoes & Bacon)

• Fresh corn cut off the cob gives the sweetest chowder; run the back of your knife down each cob to collect the milky juices into the pot.
• Frozen corn works year-round; thaw it first so the simmer stays at 5 minutes.
• With canned corn, drain it and add it in the last 5 minutes so it stays plump.
• Skip the bacon and use 2 tbsp butter for a vegetarian chowder.

Variations and Substitutions

• Chicken corn chowder: stir in 2 cups shredded rotisserie chicken along with the corn and warm it through.
• Shrimp and corn chowder: add 1 lb peeled shrimp during the last 3 minutes of simmering, just until they turn pink.
• Crock pot corn chowder: cook the onion, potatoes, and broth on low 6 to 7 hours, then mash some potatoes, add the corn and milk, and cook 20 minutes more.
• For a lighter bowl, use 2% milk instead of whole milk and turkey bacon.

How to Store and Reheat

• Refrigerate in a sealed container for up to 4 days and reheat gently, adding a splash of milk to loosen it.
• Creamy chowders freeze unevenly, so enjoy this one within a few days or freeze the potato and corn base without the milk for up to 2 months.

Corn Chowder (Creamy, With Potatoes & Bacon) FAQ