Creamy Loaded Corn Chowder With Bacon

Golden bacon crackling in the pot is a pretty good sign that dinner is headed in the right direction. Add sweet corn, tender potatoes, creamy broth, melted cheddar, and fresh green onions, and you have a bowl that feels substantial without requiring an all-day simmer.

This Creamy Loaded Corn Chowder With Bacon is thick enough to hug the spoon while still staying pleasantly soup-like. Smoky bacon balances the sweetness of the corn, and Yukon Gold potatoes add plenty of hearty texture.

The practical trick is cooking the vegetables in the rendered bacon drippings before building the broth, so one pot handles nearly everything.

Why You’ll Love This Recipe

• Ready in about 1 hour, including 20 minutes of prep.
• Uses one 5- to 6-quart Dutch oven or heavy soup pot.
• Makes 6 generous servings for an easy family dinner.
• Bacon drippings add savory flavor without requiring extra cooking oil.
• Fresh or frozen corn both work, so you’re not limited to corn season.

Ingredients

For the Chowder

• 8 oz thick-cut bacon, diced (225 g)
• 1 medium yellow onion, diced, about 1 cup (150 g)
• 2 medium celery stalks, diced, about 3/4 cup (100 g)
• 1 medium red bell pepper, diced, about 1 cup (150 g)
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour (30 g)
• 4 cups low-sodium chicken broth (960 ml)
• 1 1/2 lb Yukon Gold potatoes, cut into 1/2-inch cubes (680 g)
• 4 cups corn kernels, fresh or frozen (about 600 g)
• 3/4 tsp kosher salt
• 1/2 tsp dried thyme
• 1/4 tsp ground black pepper
• 1/4 tsp smoked paprika
• 1 1/2 cups whole milk (360 ml)
• 1 cup heavy cream (240 ml)
• 3/4 cup freshly shredded sharp cheddar cheese (85 g)
• 2 green onions, thinly sliced (about 30 g)

Frozen corn can go directly into the pot without thawing. Yukon Gold potatoes are especially useful here because they become creamy around the edges while keeping enough shape to give the chowder texture.

For the Loaded Topping

• Reserved cooked bacon from above
• 1/4 cup freshly shredded sharp cheddar cheese (28 g)
• 2 green onions, thinly sliced (about 30 g)

Cook all the bacon at once, then reserve roughly one-third for topping the bowls. Keeping some bacon out of the simmering chowder also preserves its crisp texture.

How to Make This Recipe

Step 1: Crisp the Bacon

Add the diced bacon to a cold 5- to 6-quart Dutch oven or heavy-bottomed pot. Cook over medium heat for 8–10 minutes, stirring occasionally, until the pieces are deeply golden and crisp around the edges. Transfer the bacon to a paper-towel-lined plate. Leave about 3 tbsp rendered bacon fat in the pot and discard any excess.

Pro Tip: Starting bacon in a cold pot helps the fat render gradually instead of scorching the outside before the pieces become crisp.

Step 2: Soften the Vegetables

Add the onion, celery, and red bell pepper to the bacon drippings. Cook over medium heat for 6–8 minutes, stirring occasionally, until the onion looks translucent and the vegetables have softened but haven’t browned heavily. Stir in the garlic and cook for about 30 seconds, just until evenly distributed through the vegetables.

Step 3: Build the Thickened Broth

Sprinkle the flour over the vegetables and stir continuously for 1 minute. The flour should coat the vegetables and lose its dry, powdery appearance. Slowly pour in the chicken broth while stirring so the flour blends smoothly. Scrape the bottom of the pot to loosen any browned bacon bits.

Pro Tip: Add the broth gradually during the first cup or so. Dumping it in all at once makes flour lumps much harder to smooth out later.

Step 4: Simmer the Potatoes and Corn

Stir in the potatoes, corn, salt, thyme, black pepper, and smoked paprika. Bring the broth to a gentle boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 14–18 minutes, stirring occasionally, until a fork slides easily into the potatoes without making them completely fall apart.

Step 5: Make It Creamy

Lower the heat and stir in the whole milk and heavy cream. Add 3/4 cup cheddar and about two-thirds of the cooked bacon. Cook gently for 4–5 minutes, stirring often, until the cheese has melted and the chowder looks creamy and lightly thickened. Stir in 2 sliced green onions.

Avoid boiling the chowder hard after adding the dairy and cheese. High heat can cause the fat and dairy to separate, leaving the broth oily or slightly grainy instead of smooth.

Step 6: Finish and Serve

Remove the pot from the heat and let the chowder stand for about 5 minutes. It will thicken slightly as it settles. Ladle it into bowls and top each serving with the reserved crisp bacon, remaining 1/4 cup cheddar, and remaining green onions. The finished chowder should be creamy and spoon-coating, not stiff like a casserole filling.

Expert Tips for Better Results

• Cut the potatoes into consistent 1/2-inch pieces so they become tender at roughly the same time.
• Shred cheddar from a block when possible; it generally melts more smoothly than cheese coated heavily with anti-caking powder.
• Don’t thaw frozen corn first. Adding it frozen keeps preparation simple and prevents extra liquid from collecting in a bowl.
• Use low-sodium broth because bacon and cheddar already contribute plenty of seasoning to the finished chowder.
• If the chowder becomes thicker than you prefer while standing, stir in a splash of warm milk until it reaches your preferred consistency.
• For a slightly thicker soup without extra flour, gently mash a few potato cubes against the side of the pot before adding the dairy.

Variations

• Fresh summer corn: Use kernels cut from about 5–6 medium ears of corn. Add them at the same point as frozen corn.
• Poblano corn chowder: Replace the red bell pepper with one seeded, diced poblano for a mild earthy chile flavor.
• Spicier version: Add one finely diced jalapeño with the onion and vegetables, leaving in some seeds if you want more heat.
• Gluten-free chowder: Omit the flour. Once the potatoes are tender, whisk 3 tbsp cornstarch with 1/2 cup of the cold milk, stir it into the pot, and simmer gently until thickened before adding the remaining dairy.
• Lighter dairy option: Replace the 1 cup heavy cream and 1 1/2 cups whole milk with 2 1/2 cups half-and-half. The chowder will be slightly less rich but still creamy.

Serving Suggestions

• Serve with warm crusty bread or sourdough for soaking up the creamy broth.
• Pair the chowder with a crisp green salad dressed with lemon vinaigrette to balance the bacon and cream.
• Add extra sliced green onions and a small spoonful of cheddar to each bowl for a classic loaded-potato-style finish.
• Serve smaller portions alongside cornbread for a cozy lunch or casual weekend dinner.
• Pair it with unsweetened iced tea or sparkling water with lemon when you want a refreshing contrast to the rich soup.

Storage and Reheating

• Refrigerate leftovers within 2 hours in shallow airtight containers.
• Store in the refrigerator for 3–4 days.
• Reheat on the stovetop over medium-low heat for 6–10 minutes, stirring often, until it reaches 165°F.
• Add 1–2 tbsp milk per serving if the chowder becomes too thick.
• Microwave in 60-second intervals, stirring between each interval.
• Keep bacon toppings separate so they stay crisp.
• Freeze in freezer-safe containers for up to 2 months; the potatoes and dairy may soften slightly.
• Thaw overnight in the refrigerator, then reheat gently with a splash of milk if needed.