Rich Corn Chowder Soup (Printable Page)

Creamy corn and potato chowder with smoky bacon and herbs, ideal for cozy meals.

# What You'll Need:

→ Meats

01 - 6 slices bacon, chopped

→ Vegetables

02 - 2 cups sweet corn kernels (fresh, frozen, or drained canned)
03 - 2 medium Yukon Gold potatoes, peeled and diced
04 - 1 medium yellow onion, diced
05 - 1 celery stalk, diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 3 cups chicken stock (gluten-free if required)
08 - 1 cup heavy cream
09 - 1 cup whole milk

→ Spices & Seasonings

10 - ½ teaspoon smoked paprika
11 - ¼ teaspoon dried thyme
12 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

13 - 2 tablespoons chopped fresh chives or green onions

# Step-by-Step Guide:

01 - Cook chopped bacon over medium heat until crisp in a large pot. Remove bacon with a slotted spoon and reserve 2 tablespoons of bacon fat in the pot.
02 - Add diced onion and celery to the pot and sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Incorporate diced potatoes, corn, smoked paprika, and thyme, mixing thoroughly to coat evenly.
05 - Pour in chicken stock, bring to a boil, then reduce heat and simmer uncovered for 15 minutes until potatoes are tender.
06 - Add heavy cream and milk, then simmer for 5 minutes without boiling.
07 - Using an immersion blender, partially puree the soup to desired consistency; alternatively, puree 2 cups in a blender and return to pot.
08 - Stir in half of the cooked bacon and season with salt and pepper to taste.
09 - Ladle into bowls, top with remaining bacon and chopped chives or green onions.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The bacon fat does the heavy lifting, so you barely need any extra butter or oil.
  • You can use whatever corn you have on hand—fresh, frozen, or canned—and it's always delicious.
02 -
  • Don't skip blending—it's what transforms individual ingredients into something cohesive and luscious.
  • If your soup breaks or looks curdled, it usually means the cream got too hot; just remove from heat and stir gently until it smooths out.
  • The potato size matters more than you'd think; smaller cubes cook evenly and thicken the soup naturally.
03 -
  • Cook your bacon low and slow rather than hot and fast; you want the fat to render gradually so you can control how much you use.
  • If you don't have an immersion blender, carefully transfer soup to a regular blender, blend in batches, and return to the pot—your arms will thank you for not having to blend it by hand.
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