Last Updated on October 14, 2025 by Olivia Reed
The Coziest Bowl of Comfort You’ll Ever Make
Let’s be honest. Some days just call for a hug in a bowl. You know the ones. It’s drizzling rain outside, the kids are cranky, or you just finished a project that drained every last bit of your energy. On those days, a can of soup just won’t cut it. You need something real. Something that fills the house with an incredible aroma and warms you up from the inside out.
That’s where this corn and potato chowder with bacon comes in. It’s the culinary equivalent of your favorite wornin sweatshirt. It’s not fancy. It doesn’t require a trip to some specialty grocery store. It’s just honest, simple, and deeply satisfying food. And the best part? It’s incredibly easy to master. Trust me on this one.
Why This Chowder is a Weeknight Hero
I used to think making a good chowder was a weekendonly affair. Too much fuss, too many steps. Then, one particularly hectic Tuesday, I decided to throw caution to the wind and just go for it. I had some leftover corn, a few sadlooking potatoes, and the eternal package of bacon in the fridge.
Here’s the kicker: it was on the table in under 45 minutes. My family raved. My picky eater asked for seconds. It was a revelation. This chowder is a weeknight hero because it’s flexible, forgiving, and uses ingredients you probably already have. No roux to stress over, no allday simmering required. Just pure, uncomplicated comfort.
Gathering Your Chowder Dream Team
Great chowder starts with great ingredients. You don’t need anything exotic, but a few smart choices will take your soup from “good” to “can I have the recipe?”
The Foundation: Aromatics & Fat
This is where the flavor starts. Don’t rush this part.
- Bacon (6 slices, thickcut): This is your flavor base. The rendered fat will cook your vegetables, and the crispy bits are your golden ticket to a great garnish. I prefer a good, smoky applewoodsmoked bacon.
- Yellow Onion (1 medium) & Garlic (23 cloves): The classic duo. We’re dicing the onion, not doing a fine mince. You want little sweet bursts of flavor in your spoon.
- Butter (2 tablespoons): After cooking the bacon, we’ll add a little butter. Why? For richness and to help that flour stick in the next step. It just makes everything better.
The Hearty Stuff: Potatoes & Corn
- Potatoes (1.5 lbs): Yukon Gold are my absolute favorite here. They have a buttery flavor and a waxy texture that holds its shape beautifully, unlike a russet which can get mealy. Dice them into ½inch cubes. No need to peel them—the skins add texture and nutrients.
- Corn (4 cups): You have options! Fresh corn cut from 45 cobs is fantastic in the summer. But frozen corn is a brilliant yearround shortcut. Don’t even thaw it. Just toss it in. Canned corn works in a pinch, but be sure to drain and rinse it well.
The Creamy Dream Team: Broth & Dairy
- Chicken Broth (4 cups): Use a goodquality, lowsodium broth. You’re in control of the salt here, especially with the bacon.
- AllPurpose Flour (¼ cup): This is our easy thickener. We’ll cook it with the butter and bacon fat to create a quick paste, or pâte à choux, which will prevent a raw flour taste and give the chowder its perfect body.
- HalfandHalf (2 cups): This gives you that luxurious creaminess without being overly heavy. For a richer chowder, you can use heavy cream. For a lighter version, whole milk works, but it won’t be as thick.
The Finishing Touches: Seasoning
- Fresh Thyme (1 teaspoon) & Bay Leaf (1): These herbs add a subtle, earthy backbone. If you only have dried thyme, use ½ teaspoon.
- Salt & Black Pepper: Season in layers. Go easy on the salt until the end because the bacon is salty.
- Optional Garnishes: Chopped fresh chives or parsley, a dash of hot sauce, or extra black pepper.
The Foolproof, NoStress Method
Okay, team. Aprons on. Let’s build this chowder, layer by beautiful layer.
Step 1: Bacon First, Always
In a large, heavybottomed pot or Dutch oven, cook the 6 slices of bacon over medium heat until crispy. Don’t crowd the pan; work in batches if you need to. The goal is to render the fat and get the bacon crisp. Remove the bacon with a slotted spoon and let it drain on a paper towel. Leave all that glorious bacon fat in the pot. This is liquid gold.
Step 2: Building the Flavor Base
Add the 2 tablespoons of butter to the bacon fat. Let it melt. Now, toss in your diced onion. Cook, stirring occasionally, for about 57 minutes until the onion is soft and translucent. You’re not looking for color here, just sweetness. Add the minced garlic and cook for one more minute until fragrant. Seriously, don’t burn the garlic. It’s the quickest way to ruin a good thing.
Step 3: The Secret to a Perfectly Thick Chowder
Sprinkle the ¼ cup of flour over the onion and garlic mixture. Stir constantly and cook for about two minutes. You’re toasting the flour and cooking out the raw taste. It should look like a thick paste coating the bottom of the pot. This is your thickener. You’ve just made a simple roux without any of the fuss.
Step 4: Bring It All Together
Slowly pour in the 4 cups of chicken broth, whisking constantly. This will prevent any lumps from forming. It will instantly thicken. Now, add your diced potatoes, the thyme, and the bay leaf. Bring the whole thing to a simmer, then reduce the heat to low, cover, and let it cook for 1520 minutes, or until the potatoes are tender when pierced with a fork.
Step 5: The Creamy Finale
Once the potatoes are done, stir in the corn and the 2 cups of halfandhalf. Let it heat through for about 5 minutes, but do not let it boil. Boiling can cause the dairy to curdle. We’re just warming it gently. Taste it now. This is where you season. Add salt and a generous amount of black pepper until it sings. Crumble in most of your reserved bacon, saving a little for garnish.
Fish out the bay leaf. That’s a textural surprise nobody wants.
Pro Moves for a NextLevel Chowder
You’ve got the basics down. Now, let’s make it yours.
Smoky vs. Sweet: Love a smoky flavor? Use a hickorysmoked bacon. Want to play up the corn’s natural sweetness? Add a pinch of smoked paprika with the flour.
The Creaminess Factor: For an ultrasilky texture, use an immersion blender to puree just one or two cups of the chowder right in the pot before adding the cream. It thickens it naturally and makes it feel incredibly luxurious.
Make it a Meal: Toss in a cup of shredded rotisserie chicken with the corn for a more proteinpacked dinner. Or, add a drained can of clams in the last 5 minutes for a quick corn and clam chowder hybrid.
For more scientific backing on why these techniques work, the USDA’s food safety guidelines are a great resource for handling dairy and meat safely.
Storing and Reheating Like a Pro
Chowder is almost better the next day. Almost. Let it cool completely before transferring it to an airtight container. It will keep in the fridge for 34 days.
The biggest mistake I see people make is reheating it too quickly. Don’t blast it in the microwave. Pour it into a pot and warm it over low heat, stirring occasionally. It will likely have thickened in the fridge, so you can add a splash of broth or milk to loosen it up to your desired consistency.
You can freeze it, but be warned: the texture of the potatoes and the dairy can change slightly. It’ll still taste good, but it might be a bit less creamy. If you plan to freeze, consider using a recipe with less dairy or check out tips from experts like those at King Arthur Baking for how dairy behaves when frozen.
Chowder Troubleshooting: Your Questions Answered
My chowder is too thin! How can I fix it?
No panic. Make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold broth or water. Whisk this into your simmering chowder. It should thicken up within a minute or two.
My chowder is too thick. Help!
Easy fix! Just whisk in a little more broth or halfandhalf, a quartercup at a time, until it reaches your preferred consistency.
Can I make this chowder ahead of time?
Absolutely. You can make it completely, let it cool, and store it in the fridge. The flavors actually meld and improve. Just reheat it gently on the stovetop.
What’s the best potato for chowder?
For a chowder that holds its shape, you want a waxy potato. Yukon Gold is the champion—creamy but firm. Red potatoes are a great second choice. Avoid russets, as they tend to fall apart and get starchy. For a deep dive on potato varieties, Potato Goodness has a fantastic breakdown.
Your New GoTo Comfort Food
So there you have it. A recipe that’s less about strict rules and more about creating a feeling. It’s forgiving. It’s flexible. It’s the kind of dish that makes you feel like a capable cook, even on your most tired days.
This corn and potato chowder with bacon is more than just a meal. It’s a reminder that the best comfort often comes from the simplest ingredients, cooked with a little bit of love and zero fuss. Now, go grab that pot. Your cozy, delicious victory bowl is waiting.