Creamy Regional Corn Chowder with Bacon and Potatoes
A comforting, creamy chowder featuring sweet regional corn, crispy bacon, and tender potatoes simmered to velvety perfection. This general-inspired soups ready in about 45 minutes pairs regional fresh corn kernels, strips bacon strips, chopped, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups regional fresh corn kernels
- 4 strips bacon strips, chopped
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 large russet potato, peeled and diced into 1/2-inch cubes
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp chopped chives
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot over medium heat, cook 4 chopped bacon strips until crispy, about 6 minutes. Remove bacon and set aside, leaving the rendered fat in the pot.
- Step 2: Add 2 tbsp unsalted butter to the bacon fat, then sauté 1 diced medium yellow onion and 2 minced garlic cloves for 4-5 minutes until softened and translucent.
- Step 3: Stir in 1 large diced russet potato, 2 cups regional fresh corn kernels, and 1 tsp fresh thyme leaves. Cook for 2 minutes, stirring.
- Step 4: Pour in 3 cups chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes until potatoes are tender.
- Step 5: Using an immersion blender, partially puree the chowder to thicken, leaving some chunks for texture.
- Step 6: Stir in 1 cup heavy cream, 1 tsp sea salt, and 1/2 tsp black pepper. Heat gently for 5 minutes without boiling.
- Step 7: Serve topped with the reserved crispy bacon and 2 tbsp chopped chives for a fresh finish.
Frequently asked questions
How long does Creamy Regional Corn Chowder with Bacon and Potatoes take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Regional Corn Chowder with Bacon and Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep regional fresh corn kernels from drying out.
Can I substitute ingredients in Creamy Regional Corn Chowder with Bacon and Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Regional Corn Chowder with Bacon and Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Regional Corn Chowder with Bacon and Potatoes?
General soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
