Corn Chowder with Bacon

Recipe Snapshot



Total Time

1 h 10 minutes




Heat a large soup pot over medium-high heat, then add the bacon lardons. Cook, stirring occasionally, until the bacon is crispy. Use a slotted spoon to transfer to a paper towel-lined bowl.

Cook the bacon


To the same pot, add 2 Tbsp butter and chopped onion. Cook, stirring occasionally, until softened. Add  chopped garlic, then cook.

Cook the onion


Stir in flour, then whisk until the flour has been fully absorbed into the fat. Continue whisking, then pour in chicken broth. Bring the mixture to a boil.

Make the roux


To the pot, add corn kernels, cubed potatoes, fresh thyme, and a bay leaf. Season with Kosher salt, black pepper, and cayenne. Once simmering, cover the pot and cook. For a stronger corn flavor, add some of the corn cobs directly to the soup pot.

Add the remaining ingredients


Remove the thyme, bay leaf, and corn cobs, then carefully transfer half of the soup to a blender and process until very smooth. Return the puréed soup to the pot.  Alternatively, you can use an immersion blender to blend about half of the soup. 

Puree half the soup


Add heavy cream and most of the crispy bacon to the pan, then stir well. Taste and adjust seasoning as needed. Serve corn chowder immediately with additional crispy bacon, thinly sliced chives, a pinch of flaky sea salt, and some freshly ground black pepper on top. 

Finish, then serve


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