Corn Chowder Made Easy: Creamy Bacon and Potato Chowder

This post is all about the best Corn Chowder Recipe made easy.

Fall weekends are for cozy sweaters, crisp air, and, of course, comfort food that warms your soul. This creamy bacon and potato chowder is exactly what you need to make those golden fall afternoons even more special. Packed with hearty potatoes, crispy bacon, and a hint of spice, it’s a bowl of pure joy. But this isn’t just a recipe—it’s part of a weekend story with my fiancé, Tony, who always brings a little magic to our meals.

A Perfect Fall Weekend

Last weekend, Tony and I decided to embrace the fall vibes. While I handled some chores, Tony was in his element in the kitchen, chopping, sautéing, and humming to the rhythm of whatever was playing on the speaker. His confidence with a knife and skillet always amazes me, and it’s one of the things that makes our weekends feel so special.

The house smelled of autumn—bacon sizzling, thyme wafting through the air, and the occasional pop of corn kernels hitting the hot pan. Outside, the leaves were a kaleidoscope of colors, and we planned to visit a local pumpkin patch later that afternoon. But first, it was all about this chowder.

Tony calls this kind of cooking his “therapy,” and honestly, I think it might be mine too. Watching him, the crisp bacon rendered, the leeks softening into sweet perfection—it felt like the epitome of fall coziness.

Creamy Bacon and Potato Chowder Recipe

This chowder recipe isn’t complicated, but the flavors are complex and deeply satisfying. Here’s how to make it:

Ingredients:

• 1 medium onion (chopped)
• 1 medium leek (chopped)
• 3 ribs of celery (chopped)
• 1 12 oz package center-cut bacon (cut into ½-inch slices)
• 1 can golden corn
• 4-5 medium yellow or white potatoes (~2 lbs, peeled and diced)
• 48 oz chicken stock
• 8 oz heavy whipping cream
• 1 bunch of thyme sprigs (tied off)
• Pinch of cayenne
• Salt and pepper (to taste)
• Chopped green onion and shredded cheese (for garnish)

Instructions:

1. Cook the Bacon
   In a large stock pot, cook the bacon over medium heat until the fat is rendered and the bacon is crispy. Remove about 1/3 of the bacon and set it aside to drain on a paper towel for garnish.
2. Sauté the Vegetables
   Add the chopped onion, leeks, and celery to the pot with the remaining bacon. Sprinkle in a pinch of cayenne pepper for a subtle kick. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Combine Ingredients
   Add the corn, chicken stock, heavy cream, thyme sprigs, and diced potatoes to the pot. Stir well to combine, bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 20-25 minutes, or until the potatoes are tender.
4. Blend for Creaminess
   Remove the thyme sprigs and carefully ladle out about 2 cups of the soup (including both broth and potatoes). Blend this portion until smooth. Be sure to securely cover the blender lid to avoid any hot splashes! Return the blended mixture to the pot, stirring it in for added creaminess.
5. Season to Taste
   Add salt and pepper to taste, then let the soup rest off the heat for about 10 minutes before serving. This helps the flavors meld together beautifully.
6. Serve and Garnish
   Ladle the chowder into bowls and top with the reserved crispy bacon, shredded cheese, and chopped green onion for a finishing touch.

Yields:

4-6 servings.

Why This Chowder is So Special

Tony and I love meals that feel like an experience, and this chowder delivers just that. The balance of crispy bacon against the velvety soup base, the herby notes of thyme, and the sweetness of the corn—it’s comfort in a bowl. It’s also incredibly versatile. We’ve experimented with different garnishes, like a dollop of sour cream or a sprinkle of smoked paprika, and they all work beautifully.

Tips for Making the Best Bacon and Potato Chowder

1. Use High-Quality Bacon
   The bacon is a key flavor in this recipe, so choose a good quality center-cut option. It adds depth and richness to the soup.
2. Blend Carefully
   When blending the soup, be cautious with the hot liquid. Secure the blender lid with a kitchen towel to avoid any mishaps.
3. Customize the Heat
   If you love spice, add an extra pinch of cayenne or even some red pepper flakes for a bolder kick.
4. Don’t Skip the Garnish
   The green onion and shredded cheese add a burst of flavor and texture that elevate the chowder to another level.
5. Serve with Bread
   Pair the chowder with crusty bread or soft dinner rolls to soak up every last drop.

Make It Your Own

One of the best things about this chowder is how easily it can be customized. Want a seafood twist? Add some cooked shrimp or crab. Prefer a vegetarian version? Skip the bacon and use vegetable stock. It’s a versatile base that you can adapt to suit your cravings.

Fall Memories in Every Bowl

This chowder was more than just a meal—it was part of a memory, a way to slow down and savor the season with Tony.

Whether you’re cooking for yourself, your family, or your partner, I hope this recipe brings a little of that same joy to your kitchen. So grab your coziest sweater, put on some music, and let this creamy bacon and potato chowder warm you from the inside out.

This post was all about the BEST loaded potato corn chowder recipe.