Lockport Corn and Potato Chowder with Crispy Bacon

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A comforting chowder featuring sweet corn and tender potatoes, topped with crispy bacon inspired by Lockport’s rustic charm and hearty meals. This American-inspired soup recipe, ready in about 45 minutes, pairs bacon strips, chopped, yellow onion, diced, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 slices bacon strips, chopped
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 3 medium russet potatoes, peeled and diced
• 2 cups fresh corn kernels
• 1 cup heavy cream
• 1 tsp fresh thyme leaves
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp chopped fresh chives

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot over medium heat, cook 6 chopped bacon slices until crisp, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
2. Step 2: Add 1 medium diced yellow onion and 2 diced celery stalks to the bacon fat and sauté for 5 minutes until softened and translucent.
3. Step 3: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Sprinkle 3 tbsp all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux.
5. Step 5: Gradually whisk in 4 cups chicken broth, ensuring no lumps form. Add 3 peeled and diced medium russet potatoes and bring to a simmer.
6. Step 6: Cook the chowder for 15 minutes until potatoes are tender. Add 2 cups fresh corn kernels and 1 tsp fresh thyme leaves, cooking for another 5 minutes.
7. Step 7: Stir in 1 cup heavy cream, then season with 1.5 tsp kosher salt and 1 tsp black pepper. Heat the chowder until warmed through but not boiling.
8. Step 8: Serve topped with the reserved crispy bacon and sprinkle 2 tbsp chopped fresh chives for a fresh finish.