Creamy Sweet Corn and Smoked Bacon Chowder

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A rich and creamy chowder blending sweet corn kernels with smoky bacon and tender potatoes for a comforting bowl. This american-inspired soups ready in about 55 minutes pairs bacon strips, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 5, 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

• 6, diced bacon strips
• 1 medium, finely chopped yellow onion
• 2, minced garlic cloves
• 3 medium, peeled and diced into 1/2-inch cubes red potatoes
• 2 cups (from about 3 ears) fresh corn kernels
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1.5 tsp salt
• 1 tsp, freshly ground black pepper
• 2 tbsp, for garnish chopped chives

Instructions

1. Step 1: In a large pot over medium heat, cook 6 diced bacon strips until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
2. Step 2: Add 1 chopped yellow onion and 2 minced garlic cloves to the bacon fat. Sauté for 4-5 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, whisking constantly to form a roux. Slowly add 4 cups chicken broth while whisking to prevent lumps.
4. Step 4: Add 3 diced red potatoes, 2 cups fresh corn kernels, 2 tbsp unsalted butter, 1 tsp fresh thyme leaves, 1.5 tsp salt, and 1 tsp freshly ground black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
5. Step 5: Stir in 1 cup heavy cream and the reserved crispy bacon. Heat through for 5 minutes without boiling until the chowder is thick and creamy.
6. Step 6: Serve hot garnished with 2 tbsp chopped chives.