Print

Creamy Fresh Corn Chowder with Bacon

creamy fresh corn chowder with bacon - featured image
Print Recipe

A cozy, comforting chowder featuring fresh corn and crispy bacon, perfect for chilly evenings. This recipe balances smoky and sweet flavors with a silky yet chunky texture.

Ingredients

Scale
  • 4 ears fresh corn, kernels removed (about 3 cups fresh kernels)
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 small red bell pepper, diced (optional)
  • 2 cloves garlic, minced
  • 2 medium russet potatoes, peeled and diced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • Salt and pepper to taste
  • Fresh chives or parsley for garnish

Instructions

  1. Prepare the corn: Stand each ear of corn upright in a medium bowl and carefully slice the kernels off with a sharp knife. Set aside the kernels and reserve the cobs for later.
  2. Cook the bacon: In a large pot or Dutch oven, cook the chopped bacon pieces over medium heat until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
  3. Sauté the vegetables: Add the butter to the bacon fat and melt over medium heat. Add diced onion, celery, and red bell pepper. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in garlic and thyme, cooking for another 30 seconds until aromatic.
  4. Add potatoes and corn cobs: Add diced potatoes and reserved corn cobs to the pot. Pour in the broth, scraping up any browned bits on the bottom. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
  5. Remove corn cobs: Using tongs, fish out the corn cobs and discard them.
  6. Add fresh corn kernels: Stir in the fresh corn kernels and cook for an additional 5 minutes to soften them slightly.
  7. Finish with cream and bacon: Lower the heat and stir in the heavy cream and cooked bacon pieces. Gently heat through for 3-4 minutes—do not boil once the cream is added to avoid curdling.
  8. Season and serve: Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh chives or parsley.

Notes

Use fresh corn for best flavor and texture; frozen corn can be substituted but may alter texture. Save bacon fat for sautéing vegetables to build flavor. Add cream last on low heat to prevent curdling. If soup thickens too much, add extra broth or water. For a smoother chowder, pulse with an immersion blender. Leftovers keep well refrigerated for up to 3 days; reheat gently on stove with added broth if needed. Freezing is possible but may affect texture.

Nutrition

Keywords: corn chowder, bacon chowder, creamy soup, comfort food, fresh corn, easy soup recipe, cozy dinner

Find it online: https://tinastirs.com/creamy-fresh-corn-chowder-with-bacon-easy-cozy-comfort-recipe/