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Adding smoky bacon to my favorite summer corn soup resulted in this hearty, flavorful Chicken Corn Chowder. Perfect for those sultry nights when a heavy meal is just too much.

We always have bacon in the freezer. It comes out on the weekend when Bill makes a proper hot breakfast. The salty, smokiness of bacon also enhances so many recipes, especially this Corn Chowder with Bacon.

A white soup tureen filled with corn chowder.

Table of Contents hide
1 Why You’ll Love
2 How to Make Potato Corn Chowder
3 Frequently Asked Questions
4 More Recipes with Bacon:
5 You May Also Like:
6 Bacon Corn Chowder

Why You’ll Love

  • It’s a delicious way to enjoy fresh sweet corn besides eating corn on the cob.
  • There’s BACON in the recipe which adds loads of flavor (umami).
  • Plus, the addition of chicken makes it a meal instead of just a side dish.
  • If you need to shake up your summer menu, this delicious recipe will do the trick!

Just what is chowder? Although chowder usually is seafood-based, with onions and potatoes, this term can also refer to a soup or stew made in the “style” of chowder. Since clams and most seafood won’t fly around here, corn chowder filled with potatoes, bacon, and chicken is a delicious alternative. Especially when it’s the peak of corn season and fresh corn on the cob is readily available.

Overhead view of a tureen of bacon corn chowder.

How to Make Potato Corn Chowder

  1. Cook the bacon in your soup pot, remove when crisp, and leave the bacon fat (it adds terrific flavor!).
  2. Add onion and cook in the bacon grease. Then add and cook the flour to remove the raw taste.
  3. Add potatoes, thyme, and chicken broth. Bring to a boil, then reduce heat and cook until potatoes are tender.
  4. Add the chicken and corn and cook until heated through. Reduce heat to low and add cream to taste. Bring to a simmer, then remove from heat.
  5. Serve garnished with tomatoes, avocado, reserved bacon, a squirt or two of lime juice if desired, and a dusting of chopped parsley, salt, and pepper to taste.

With Indiana sweet corn at its prime, I dug through my files for this Bacon Corn Chowder recipe. This summer soup was a marvelous change of pace from our traditional grilled entrees. Every August, I make numerous trips to our nearby produce stand when the locally grown “gourmet” sweet corn makes its appearance. Bi-colored, tender, and oh, so sweet, we eat it off the cob, in salads, and in this summer chowder recipe.

Usually loaded with cilantro and a squeeze of lime, this time, I added sprigs of fresh thyme to the broth and garnished it with parsley, chunks of ripe avocadoes, and some grape tomato halves. But don’t forget the bacon!! Both in the soup and as a topper, it’s an integral flavor component of this corn chowder.

Frequently Asked Questions

What is Chowder?

Chowder is traditionally a thick, rich, and chunky seafood soup, like clam chowder. Besides seafood, chowder often contains vegetables, including potatoes, and onions. The name comes from the French cooking pot used by fishermen, the chaudière.

How Does Chowder Differ from Soup?

A soup is thinner and lighter in texture. A chowder has larger chunks of ingredients, notably, potatoes, and is richer.

How Do You Thicken a Corn Chowder?

There are two options. First, you can mash some of the potatoes and mix those into the chowder to thicken. Another alternative is to use a thickener. If you use cornstarch, it’s best to whisk it into the cream before adding it to the pot. Pour the cream mixture into the chowder, whisking to make sure the cornstarch doesn’t clump, then bring to a boil, stirring until it thickens. This recipe uses flour to thicken the chowder so no need for either intervention.

A white bowl filled with corn chowder with a large pot behind it.

More Recipes with Bacon:

You May Also Like:

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Bacon Corn Chowder
The Recipe:

Bacon Corn Chowder

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 6 servings

A delicious summer chowder adapted from Sunset Magazine

Ingredients

  • 3 slices bacon, chopped (may want to use an extra slice or two to garnish)
  • 1 onion, chopped (white or yellow)
  • 3 tablespoons flour
  • 1 pound potatoes, peeled and chopped (waxy potatoes like Yukon Gold work best)
  • 3-4 sprigs of fresh thyme
  • 6 cups chicken broth
  • 4 cups shredded chicken (for a shortcut use a rotisserie chicken)
  • 4 cups corn, cut from the cob or (frozen may be substituted)
  • ½ cup heavy cream
  • Grape tomatoes, sliced
  • I avocado, pitted, peeled and chopped
  • 2 limes, cut into wedges, optional
  • Fresh parsley, chopped
  • Freshly ground black pepper
  • Salt to taste if needed (depends on saltiness of your chicken broth)

Instructions

  1. Saute the bacon until it's nearly crisp. Remove any you'd like to reserve for garnish.
  2. Add onion and cook until soft, about 3 minutes. Add the flour and stir to cook off the raw taste without browning, for about a minute or two.
  3. Add potatoes, thyme, and chicken broth. Bring to a boil. Reduce heat and simmer until potatoes are just tender about 5 minutes.
  4. Add the chicken and corn and cook till hot. Reduce heat to low and add cream to taste. Bring to a simmer, then remove from heat.
  5. Serve garnished with tomatoes, avocado, reserved bacon, a squirt or two of lime juice if desired, and a dusting of chopped parsley, salt, and pepper to taste.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 509Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 101mgSodium: 1203mgCarbohydrates: 49gFiber: 7gSugar: 8gProtein: 33g

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© Liz Berg
Cuisine: American / Category: Soups