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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
