Rich and creamy corn chowder packed with potatoes and chunks of bacon, this is definitely a soup for the cold weather and so filling and delicious!
All about this corn chowder
This is a very easy and relatively quick recipe to make, and with only one pot being used mess is kept to a minimum. The bacon provides great flavor and creates a good base for the corn chowder. I love my chowders thick and creamy, so I bulked this one up with lots of diced potatoes, corn, onion and bell pepper. The liquid is a combination of chicken stock, whole milk and heavy cream. Seasoning is pretty simple with garlic, salt, black pepper and a small amount of oregano.
Tips for making this easy corn chowder
- Keep the potatoes on the smaller side. They’ll cook quicker and are much easier to eat.
- Once the chowder is done, check it for thickness. If you like how it looks, skip the cornstarch mixture or if you prefer it a little creamier, add it in at the end.
- I like to use thick cut smoked bacon.
- Serve your chowder with crusty bread on the side.
FAQ’s about this recipe
Yes! Add them after you add the cream and milk and let simmer for an extra 6-8 minutes for them to fully cook if you are using fresh clams, or 2-3 minutes if adding canned clams.
It doesn’t matter really, the yellow may be a tiny bit sweeter (and prettier) but the flavors are almost identical.
Yes, in a sealed tupperware container. Reheat after defrosting and add a splash of cream to return it to its original consistency.
Definitely! This would be great served in a. crusty sourdough bowl.
You can but cornstarch is a better option as it’s flavorless and is easier to control without going lumpy on you.
MORE GREAT SOUP RECIPES
Corn Chowder with Bacon and Potatoes
- 12 oz thick cut bacon
- 1 medium onion, diced
- 1 red bell pepper, finely diced
- 1 russet potato, peeled and cut into small dice
- ½ tbsp minced garlic
- 1 tsp dried oregano
- 2 ½ cups chicken or veggie stock
- 1 cup whole milk
- 1 ¼ cups heavy cream
- salt and black pepper
- 15 oz can of yellow corn, drained
- 2 tbsp cornstarch
- 3 tbsp water
- Chop the bacon and add to a large pot. Cook over a medium/high heat until almost crispy.
- Transfer the cooked bacon to a plate lined with paper towel.
- Drain the remaining bacon grease from the pot and add the diced onion.
- Cook until the onion softens, about 2-3 minutes.
- Add the red pepper, potato, garlic and oregano and stir well.
- Cook for about 5 minutes stirring to prevent the potatoes sticking.
- Add the chicken stock, milk and cream and stir.
- Add the cooked bacon back to the chowder along with the yellow corn.
- Bring the chowder back to a simmer and cook for 10 minutes until the soup thickens. Season with salt and pepper.
- If you prefer the chowder thicker, combine the cornstarch and water and make a slurry. Add to the chowder and cook for a further 5 minutes stirring well.
- Garnish with chopped parsley.