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If you are craving a dish that wraps you in warmth and comfort while bursting with vibrant flavors and textures, this Creamy Corn Chowder with Bacon and Vegetables Recipe will become your new go-to. Imagine tender, sweet corn kernels swimming in a luscious, velvety broth, interspersed with hearty chunks of potatoes, the crunch of fresh vegetables, and smoky bites of crispy beef bacon. Every spoonful is a celebration of simple ingredients coming together to create something truly special and soul-satisfying. Whether it’s a chilly evening or an anytime treat, this chowder is pure magic in a bowl.
Ingredients You’ll Need
Getting a great chowder starts with straightforward, approachable ingredients that each bring something essential to the bowl. These staples offer the perfect balance of creaminess, earthiness, and just the right amount of savory kick to keep you coming back for more.
- Beef bacon (4 strips): Provides a smoky, crispy texture that adds bold, meaty flavor.
- Butter (2 tablespoons): Adds richness and helps soften the vegetables for a smooth base.
- Onion, chopped small (½ medium): Builds a sweet, aromatic foundation for the soup.
- Celery, chopped small (3 sticks): Offers a fresh, mild crunch that enhances texture.
- Carrots, peeled and chopped small (2 medium): Add natural sweetness and a pop of color.
- Garlic, minced (2 cloves): Brings a warm, pungent depth and inviting aroma.
- Flour (¼ cup): The thickening agent that gives the chowder its creamy body.
- Chicken broth or stock (4 cups): Lends a savory, robust base to the soup.
- Heavy or whipping cream (1 cup): Infuses the chowder with luxurious creaminess.
- Corn, frozen or fresh (4 cups): The star ingredient, delivering sweet bursts of summer in every bite.
- Russet potatoes, peeled and diced (2 large): Bring heartiness and help thicken the chowder naturally.
- Italian seasoning (¼ teaspoon): A subtle herbal note that complements the vegetables elegantly.
- Cayenne pepper (1 pinch, optional): A tiny kick to awaken the flavors without overpowering.
- Salt and pepper (to taste): Essential seasonings that round out the profile perfectly.
How to Make Creamy Corn Chowder with Bacon and Vegetables Recipe
Step 1: Crisp Your Bacon to Perfection
Start by chopping the beef bacon into bite-sized pieces and cooking them in a large pot over medium heat until they’re irresistibly crispy. This step infuses the pot with smoky flavor and creates those amazing bits that give texture to every bite. Once done, remove the bacon and set it aside on paper towels to keep it crisp. Don’t toss out the flavorful bacon fat—it’s the secret base for cooking your vegetables!
Step 2: Sauté the Vegetables in Flavored Fat
Add butter to the bacon drippings to enhance richness, then toss in the chopped onion, celery, and carrots. Cooking these until soft and fragrant lets their natural sweetness unfold and sets the stage for a deeply flavored chowder. This softening process takes about five minutes and is crucial for balancing the smoky bacon with fresh, aromatic veggies.
Step 3: Build Your Roux with Garlic and Flour
Add the minced garlic and let it sizzle for about 30 seconds until fragrant—this quick step amps up the savory notes. Then sprinkle the flour evenly over the vegetables, stirring constantly for about a minute. Cooking the flour lets it rid any raw taste while setting the texture for the chowder’s creamy body, so don’t rush this part.
Step 4: Slowly Incorporate Chicken Broth
Pour the chicken broth in gradually while stirring to avoid lumps. This is when the magic happens: you’ll scrape up all those delicious browned bits clinging to the pot’s bottom, which brings incredible depth and complexity to the chowder’s flavor.
Step 5: Add Cream, Corn, Potatoes, and Seasonings
Pour in the heavy cream along with fresh or frozen corn, diced potatoes, Italian seasoning, cayenne (if using), and most of your cooked bacon. Stir everything together, uniting rich creaminess, sweet crunch, and herbal spiciness into a harmonious blend.
Step 6: Simmer Until Perfectly Tender
Bring the chowder mixture to a boil, then reduce the heat to a gentle simmer. Keep the lid slightly ajar and let it cook for 15 to 20 minutes, or until the potatoes are tender and the chowder has thickened up beautifully. This slow cooking melds the flavors and ensures each spoonful is velvety and satisfying.
Step 7: Season and Adjust Thickness
Taste and season with salt and pepper as needed. If your chowder feels too thick, a splash of broth loosens it right up without sacrificing creaminess. This is your moment to customize the chowder exactly how you like it.
Step 8: Serve with a Crispy Bacon Finale
Ladle the creamy mixture into bowls and sprinkle the remaining crispy beef bacon on top. For an extra touch of freshness and color, a handful of chopped parsley or chives is breathtaking. This finishing touch turns a hearty bowl of chowder into a beautiful, irresistible meal.
How to Serve Creamy Corn Chowder with Bacon and Vegetables Recipe
Garnishes
A sprinkle of freshly chopped herbs like parsley, chives, or even a dash of smoked paprika can elevate your chowder’s aroma and appearance. Don’t overlook the crispy bacon bits—you want that crunchy contrast with every creamy spoonful, adding flavor and texture that makes the dish sing.
Side Dishes
Serve this chowder alongside crusty artisan bread or warm cornbread to sop up every last drop of the creamy broth. A fresh, lightly dressed green salad can also provide a refreshing balance, making the meal feel complete without overwhelming the richness of the chowder.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out mini pumpkins or bread bowls. This presentation turns an everyday meal into a festive occasion perfect for entertaining or cozy family dinners. You can also top with a swirl of sour cream or a sprinkle of cheddar for extra decadence.
Make Ahead and Storage
Storing Leftovers
This chowder keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, so reheating can make it taste even better than the first time.
Freezing
While freezing is possible, the potatoes and cream can sometimes change texture slightly. If you plan to freeze, cool the chowder quickly, then transfer it into freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat your chowder slowly on the stovetop over low heat, stirring frequently to prevent scorching. If the chowder has thickened too much in the fridge, add a splash of broth or cream to bring back that perfect silky consistency.
FAQs
Can I use turkey bacon instead of beef bacon?
Absolutely! Turkey bacon will provide a lighter smoky flavor while maintaining that satisfying crunch. Just be mindful it cooks a bit faster and can burn more easily.
Is it okay to use canned corn for this recipe?
Yes, canned corn works in a pinch but fresh or frozen corn offers a sweeter, fresher taste and better texture. If using canned, drain it well before adding to the chowder to avoid excess liquid.
Can I make this chowder vegetarian?
Definitely. Swap chicken broth for vegetable broth and use smoked paprika or liquid smoke instead of bacon to achieve a similar depth of flavor without meat.
What can I use if I don’t have heavy cream?
You can substitute with half-and-half or whole milk for a lighter version, but the chowder won’t be quite as rich. To keep creaminess, adding a bit of cream cheese or mascarpone can help.
How do I thicken the chowder if it’s too thin?
After cooking, mix a tablespoon of flour or cornstarch with cold water to make a slurry and stir it in over gentle heat until the chowder thickens. Another trick is to mash some of the potatoes directly in the pot.
Final Thoughts
There is something truly comforting about a bowl of homemade Creamy Corn Chowder with Bacon and Vegetables Recipe that wraps you in warmth and deliciousness. Whether as a weeknight dinner, a weekend treat, or a way to impress guests, this chowder hits all the right notes with its creamy texture, sweet corn, and smoky bacon bites. Give it a try—you’ll find it quickly becomes a cherished recipe to return to time and time again.
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Creamy Corn Chowder with Bacon and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Corn Chowder is a comforting and hearty soup perfect for chilly days. Featuring crispy beef bacon, tender vegetables, and a rich, creamy base, it combines fresh or frozen corn with diced potatoes for a satisfying bowl of warmth and flavor. The soup is thickened with flour and enriched with heavy cream, seasoned with Italian herbs and a hint of cayenne for subtle heat.
Ingredients
Meat
- 4 strips beef bacon
Vegetables
- ½ medium onion, chopped small
- 3 sticks celery, chopped small
- 2 medium carrots, peeled and chopped small
- 2 cloves garlic, minced
- 4 cups frozen or fresh corn
- 2 large Russet potatoes, peeled and diced
Dairy & Fats
- 2 tablespoons butter
- 1 cup heavy or whipping cream
Dry & Seasonings
- ¼ cup flour
- 4 cups chicken broth or stock
- ¼ teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Cook the bacon: Chop the beef bacon into bite-sized pieces and cook it in a large pot over medium heat until crispy. Once done, remove it with a slotted spoon and set on a paper towel-lined plate. Leave about two tablespoons of the bacon fat in the pot.
- Sauté the vegetables: Add butter to the bacon drippings in the pot. Add the chopped onion, celery, and carrots and cook for about five minutes until softened and fragrant.
- Add garlic and flour: Stir in the minced garlic and cook for about 30 seconds. Sprinkle the flour over the vegetables and stir constantly for one minute to create a roux that will thicken the chowder.
- Incorporate broth: Slowly pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pot to deepen the flavor.
- Add cream and main ingredients: Pour in the heavy cream and add the corn, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the cooked bacon. Stir well to combine.
- Simmer the chowder: Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover the pot with the lid slightly ajar. Cook for 15 to 20 minutes until potatoes are tender and the chowder has thickened.
- Season and adjust consistency: Taste and season with salt and black pepper as needed. If the chowder is too thick, add a splash of broth to reach desired consistency.
- Serve: Ladle the chowder into bowls and garnish with the remaining crispy bacon. Optionally, add fresh parsley or chives for a bright finishing touch.
Notes
- Using fresh corn will give a sweeter, fresher flavor, but frozen corn works just as well.
- Adjust the amount of cayenne pepper to control the heat level or omit if preferred.
- For a vegetarian version, substitute vegetable broth and omit bacon or use a plant-based bacon alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well on the stove.
- If the chowder thickens too much after refrigeration, stir in additional broth or cream when reheating.
