Bacon Corn Chowder

Creamy, hearty, and loaded with flavor, this Bacon Corn Chowder is the ultimate comfort food that elevates any meal. Made with crispy bacon, tender russet potatoes, sweet corn kernels, and a velvety broth enriched by half-and-half, every spoonful is a perfect balance of smoky, savory, and sweet. A touch of thyme and the natural richness of sautéed onions and garlic lend depth to this one-pot wonder, while a garnish of bacon crumbles and fresh scallions add a delightful crunch and pop of color. Ready in just 45 minutes, this easy chowder recipe is ideal for cozy weeknight dinners or crowd-pleasing lunches. Whether served with a side of crusty bread or enjoyed on its own, this Bacon Corn Chowder is a warm, satisfying dish you'll want to make again and again. Perfect for lovers of classic comfort food, it's a must-try for chowder fans!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 8 slices bacon
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic cloves, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 3 medium russet potatoes, peeled and cubed
• 3 cups corn kernels (fresh, frozen, or canned)
• 2 cups half-and-half
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 teaspoon fresh thyme leaves
• 2 tablespoons scallions, sliced for garnish

Directions

Step 1

In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 7-8 minutes. Transfer the bacon to a plate lined with paper towels to drain, leaving the bacon fat in the pot.

Step 2

Add the butter to the pot with the bacon fat and melt over medium heat.

Step 3

Add the diced onion and sauté until translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to form a roux.

Step 6

Gradually whisk in the chicken broth until well combined and smooth.

Step 7

Add the cubed potatoes to the pot and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.

Step 8

Once the potatoes are tender, add the corn and half-and-half to the pot.

Step 9

Season the chowder with salt, black pepper, and thyme, stirring to combine.

Step 10

Simmer for an additional 5 minutes until the chowder has thickened and the corn is heated through.

Step 11

Crumble the cooked bacon and add most of it to the chowder, reserving some for garnish.

Step 12

Remove the chowder from the heat. Ladle the chowder into bowls and garnish with the reserved bacon and sliced scallions. Serve hot.

Nutrition Facts

Serving size	3040.2 grams (3040.2g)

Amount per serving	% Daily Value*
Calories	2403

Total Fat 108.70g	139%
Saturated Fat 56.00g	280%
Polyunsaturated Fat 6.50g
Cholesterol 289mg	96%
Sodium 6068mg	264%
Total Carbohydrate 301.60g	110%
Dietary Fiber 29.50g	105%
Total Sugars 70.50g
Protein 88.30g	177%

Vitamin D 10IU	51%
Calcium 759mg	58%
Iron 14mg	77%
Potassium 6739mg	143%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 13.9%

Carbs: 47.5%