Hot Corn Chowder with Bacon

This Hot Corn Chowder with Bacon is creamy, filling, and loaded with sweet corn, tender potatoes, smoky bacon, and simple seasonings. It’s an easy soup for lunch, dinner, or a cold-weather meal, and you can make it on the stovetop or in the Crockpot.

I like making corn chowder when fresh or frozen corn is on hand and I want something warm without spending a lot of time in the kitchen.

The bacon adds plenty of flavor, while the potatoes help make the chowder thick and satisfying.

Serve it with crusty bread, biscuits, or a simple salad for an easy family dinner.

I make a big pot of this in late summer when corn is at its best, though frozen corn works well any time of year.

If you like thick, creamy chowders like this one, these are worth trying too:

• Zucchini Cream Soup Puree
• Vegetable Cream Soup of Artichokes, Potatoes, Leeks and Garlic
• Homemade Healthy Broccoli Cheddar Soup
• 20 High Protein Crockpot Soup Recipes for Fall

Ingredients You’ll Need

Cooking the bacon first and using its rendered fat to cook the vegetables is what gives this chowder its deep, smoky base flavor.

Blending a portion of the soup thickens it naturally, so you get a creamy chowder without relying only on cream.

Crockpot Hot Corn Chowder With Bacon

1. Cook the bacon in a skillet until crisp. Transfer it to a paper towel-lined plate and crumble or chop it. Reserve some for topping.
2. Add the onion to the skillet with a small amount of the bacon fat and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds.
3. Transfer the onion and garlic to the Crockpot.
4. Add the corn, diced potatoes, broth, seasonings, and about half of the cooked bacon.
5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.
6. For a thicker corn chowder, mash some of the potatoes directly in the slow cooker with a potato masher. You can also blend a small portion of the soup with an immersion blender.
7. Stir in the milk, half-and-half, or heavy cream during the final 20–30 minutes of cooking.
8. If your recipe uses flour or cornstarch for thickening, whisk it with a small amount of cold milk first, then stir the mixture into the Crockpot. Cook on HIGH for another 20–30 minutes, until thickened.
9. Taste and adjust the salt, pepper, and seasonings as needed.
10. Serve hot with the remaining crispy bacon on top. Add sliced green onions, shredded cheddar, or fresh herbs if desired.

Crockpot Tip

Do not add the cream at the beginning of the slow-cooking time. Long cooking can cause dairy to separate. Stir it in near the end for a smoother, creamier chowder

Important Recipe Notes

• Cook the bacon first and use its fat. This is what gives the chowder its deep, smoky base flavor. Don’t drain it out before cooking the vegetables.
• Adjust the jalapeño to your spice preference. Removing the seeds and ribs keeps the heat moderate. Leave some in if you want it spicier, or skip it entirely for a milder chowder.

• Only partially blend the soup. This thickens the broth naturally while leaving some texture, which is what makes a chowder different from a smooth puree.
• Add the bacon as a topping, not into the pot. This keeps it crispy instead of turning soft in the hot broth.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally.
• This doesn’t freeze particularly well, since the potatoes and cream can both change texture after thawing.

How to Serve, Store & Customize This Recipe

Serving:

Serve hot, topped with crispy bacon and fresh chives. Crusty bread or oyster crackers on the side round this out into a full meal.

Storage:

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally.

Customization:

Add diced bell pepper along with the onion for more color and crunch, or swap the bacon for diced ham. A sprinkle of shredded cheddar on top adds extra richness if you want it cheesier.