Creamy Corn Chowder Bacon

This Creamy Corn Chowder with Bacon brings together sweet corn and smoky bacon in a rich, comforting soup that always disappears fast at my table. It is perfect for chilly days or when you crave something hearty yet simple. My family first asked for this after a long fall hike and now it is one of our most requested dinners.

I remember the first time I made this on a snowy evening and the whole house instantly warmed up with the smell of bacon and sweet corn. Now my kids beg for seconds every time.

Ingredients

• Bacon chopped: delivers smoky richness try to pick thick cut for the biggest flavor
• Onion small diced: gives a natural sweetness and is best if you choose firm onions with shiny skin
• Garlic minced: adds savory depth fresh cloves make all the difference in taste
• Red potatoes small diced: bring a creamy texture look for ones without blemishes for best results
• Frozen corn: easy to use and always sweet select whole kernel for best texture
• Vegetable broth: creates the soup base go for low sodium if you want more control over seasoning
• Dried thyme: adds a woodsy herbal note rub it between your hands before using to release flavor
• Kosher salt and ground black pepper: basics for perfect seasoning use freshly cracked pepper for extra aroma
• Heavy cream: gives the chowder its classic richness choose a good quality cream for the best result
• Flour: helps thicken the soup for that velvety texture a plain all purpose flour works perfectly
• Chopped fresh chives: sprinkled on top give a vibrant color and mild onion note select chives that are bright green and fresh

Step-by-Step Instructions

Cook the Bacon:

Start by selecting the Brown or Sauté setting on your multi cooker Once hot scatter the chopped bacon into the pot and cook until it is crisped up about six minutes Take the bacon out with a slotted spoon and let it drain on a paper towel

Soften the Onion and Garlic:

Add the diced onion straight into the bacon fat left in the pot cook it gently about three to four minutes until translucent Add garlic and stir constantly just for a minute this step pulls out the savory base for your soup

Build the Chowder:

Add the cooked bacon back in then tip in your diced potatoes frozen corn vegetable broth dried thyme salt and pepper Stir well to mix everything together and check that potatoes are covered by liquid for even cooking

Pressure Cook:

Twist on the lid and adjust your cooker to high pressure Set the timer for ten minutes Once cooking is done release pressure safely and carefully remove the lid

Finish and Serve:

Pour in the heavy cream and sprinkle the flour on top Stir constantly for two to three minutes as the soup thickens and becomes silky Ladle hot chowder into bowls and finish with a generous sprinkle of chopped fresh chives

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My favorite thing is the sweetness of the corn in every bite and how the bacon adds that salty smoky kick. The first time my family tried this chowder my youngest was so excited about the crispy bacon bits that she wanted an extra bowl just for those.

Storage Tips

To store let the chowder cool to room temperature then transfer to airtight containers. It keeps well in the refrigerator for up to three days. For longer storage portion the soup without cream and flour to freezer safe bags and freeze for up to two months. Add the cream and flour only when ready to reheat for the freshest taste and best texture.

Ingredient Substitutions

You can switch out the bacon for turkey bacon or vegetarian bacon bits if you prefer. Red potatoes can be swapped for Yukon Gold or even russet in a pinch but the texture will be a bit different. For a dairy free version use full fat coconut milk instead of cream. If you want to make it gluten free opt for a cornstarch slurry instead of flour for thickening.

Serving Suggestions

This chowder pairs perfectly with crusty bread or a simple green salad. For extra flavor serve with extra crispy bacon crumbled on top. Sometimes I like to add a handful of shredded cheddar to each bowl right before serving for even more richness.

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Cultural and Historical Context

Corn chowder is a classic comfort dish with deep roots in American cooking especially in the Northeastern states. The creamy texture and mix of sweet and salty flavors made it a staple during harvest time when fresh corn was abundant. My recipe gives a nod to those traditions but makes it easy to enjoy year round with frozen corn.

Recipe FAQs

→ What makes this chowder creamy?

The luscious texture comes from heavy cream and a touch of flour, stirred in at the end of cooking for a smooth, rich finish.

→ Can fresh corn be used instead of frozen?

Yes, fresh corn kernels offer great flavor and sweetness. Simply substitute them for frozen corn using the same quantity.

→ How can I make this dish vegetarian?

Omit the bacon and start by sautéeing the onion and garlic in olive oil or butter. Add smoked paprika for added depth.

→ What are the best potatoes for this chowder?

Red potatoes work well due to their creamy texture, but Yukon Gold or any waxy variety will hold their shape nicely.

→ Can this chowder be made ahead of time?

Absolutely! Store cooled chowder in an airtight container in the fridge. Reheat gently to preserve the creamy texture.