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A finished bowl of creamy corn chowder topped with crisp bacon pieces and sliced chives, sweet corn kernels visible throughout, on a rustic table in warm natural light, casual home cooking

Corn Chowder with Bacon

A smoky, creamy corn chowder that works with frozen corn all year and gets its body from blended potato rather than flour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Ingredients Method

Ingredients
  

  • 6 slices thick-cut bacon chopped
  • 1 medium onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2 large Yukon Gold potatoes diced
  • 4 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • 4 cups corn kernels fresh or frozen
  • 1 cup half-and-half
  • 2 tbsp fresh chives sliced
  • Salt and black pepper to taste

Method
 

  1. Cook the bacon in a large pot over medium heat until crisp. Move it to a paper towel and pour off all but about two tablespoons of the fat.
  2. Cook the onion and celery in the reserved fat until soft, 5 to 6 minutes. Add the garlic and cook 30 seconds.
  3. Add the potatoes, broth, and smoked paprika. Simmer until the potatoes are tender, about 15 minutes.
  4. Scoop out roughly two cups of the soup, blend it smooth, and stir it back in. This thickens the chowder without any flour.
  5. Add the corn and half-and-half and warm through for 5 minutes. Season, then top each bowl with the bacon and chives.