Classic Creamy Corn Chowder with Smoky Bacon

Corn Chowder with Bacon

Making a hearty corn chowder with bacon is a great way to practice balancing flavors and textures in cooking. 🥓🌽 This classic dish relies on a few key culinary techniques, like **rendering fat** and **building a roux** (a thickener).

I'll guide you through the process with questions along the way. To get started, where would you like to begin?

1. **The Science of Flavor:** Exploring how to render bacon fat and sauté aromatics (onions, celery, etc.) to create a deep flavor base.

2. **Texture and Thickening:** Learning how to use potatoes and a "roux" to get that perfect creamy consistency without it being too heavy.

3. **Ingredients and Prep:** Breaking down the best types of corn to use (fresh vs. frozen) and how to prep your "mise en place."

Which path should we take first?

Classic Creamy Corn Chowder with Smoky Bacon

This hearty, comforting chowder balances the sweetness of corn with the salty, smoky crunch of bacon. It's thick, satisfying, and perfect for a chilly day.

Ingredients

The Base

Bacon: 6–8 slices, thick-cut (diced)

Butter: 2 tablespoons (unsalted)

Aromatics: 1 large yellow onion (finely diced), 2 stalks celery (diced), 1 large carrot (peeled and diced)

Garlic: 3 cloves, minced

Flour: 1/4 cup all-purpose (for thickening)

The Body

Corn: 6 cups (approx. 8 ears of fresh corn or 2 lbs frozen sweet corn)

Potatoes: 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

Broth: 4 cups chicken or vegetable stock (low sodium preferred)

Herbs: 1 tsp dried thyme (or 1 tbsp fresh), 1 bay leaf, 1/2 tsp smoked paprika

The Finish

Dairy: 1.5 cups heavy cream or half-and-half

Seasoning: Salt and freshly cracked black pepper to taste

Garnish: Sliced chives or green onions, extra bacon bits, and a pinch of cayenne (optional)

Instructions

1. Crisp the Bacon

In a large Dutch oven or heavy-bottomed pot over medium heat, cook the diced bacon until crisp. Use a slotted spoon to remove the bacon bits and drain them on a paper towel. Keep the bacon fat in the pot.

2. Sauté the Aromatics

Add the butter to the bacon fat. Once melted, add the onion, celery, and carrot. Sauté for 6–8 minutes until the onions are translucent and the vegetables have softened. Stir in the garlic and cook for 1 minute until fragrant.

3. Create the Roux

Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This "roux" will thicken the soup. Do not let the flour burn; it should smell slightly nutty.

4. Simmer

Slowly pour in the broth while whisking or stirring constantly to prevent lumps. Add the cubed potatoes, corn, thyme, bay leaf, and smoked paprika. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.

5. The "Creamy Secret" (Optional)

For a thicker, more "corn-forward" texture, take 2 cups of the soup (ensure you get plenty of corn kernels) and blend it in a blender or with an immersion blender until smooth. Pour it back into the pot.

6. Final Touch

Stir in the heavy cream and half of the crispy bacon. Let it simmer for another 5 minutes (do not let it reach a hard boil once the cream is added).

7. Serve

Remove the bay leaf. Season generously with salt and pepper. Ladle into bowls and top with the remaining crispy bacon, chives, and a sprinkle of smoked paprika or cayenne.

Pro-Tips for Success

Corn Cobs: If using fresh corn, after cutting the kernels off, use the back of a knife to "milk" the cobs into the pot. You can even throw the bare cobs into the broth while simmering for extra flavor (just remove them before serving).

Potato Choice: Yukon Golds are best because they hold their shape but have a creamy interior. Russets will break down more, making the soup starchier.

Consistency: if the chowder is too thick, splash in a little extra broth. If too thin, simmer uncovered for a few extra minutes.