Corn Chowder with Crispy Bacon and Scallions

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There’s just something about a pot of soup simmering on the stove that makes everything feel calmer and cozier. This corn chowder with crispy bacon and scallions is one of those recipes I turn to when I want something warm, comforting, and easy — without a ton of effort.

It’s creamy but not too heavy, packed with sweet corn and tender baby potatoes, and finished with smoky bacon and fresh scallions for a little crunch. It’s simple, familiar comfort food in the best way.

Perfect for chilly evenings, slow weekends, or anytime you’re craving a bowl of something cozy.

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Why This Corn Chowder Works So Well

• One-pot comfort food with minimal cleanup
• Creamy without being overly rich
• Simple ingredients you can find year-round
• Great leftovers — it reheats beautifully

The bacon adds depth, the potatoes give the soup body, and frozen corn keeps things easy while still delivering plenty of sweetness.

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Corn Chowder with Crispy Bacon and Scallions

Ingredients

• 5 strips uncured bacon, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 1/2 cup yellow sweet pepper, small diced
• 1 tablespoon all-purpose flour
• 16 baby yellow potatoes, cut into uniform chunks
• 1 pound frozen corn
• 5 cups vegetable stock
• 1/4 teaspoon dried thyme leaves
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 3/4 cup half-and-half
• 2 scallions, washed and thinly sliced

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Instructions

1. In a large pan or soup pot, cook the diced bacon over medium heat until crispy. Remove the bacon and drain on paper towels, leaving the drippings in the pan.
2. Add the onion, celery, and yellow pepper to the bacon drippings. Sauté until softened, about 5–7 minutes.
3. Stir in the flour and cook for about 1 minute, stirring constantly.
4. Add the potatoes, frozen corn, vegetable stock, thyme, salt, and black pepper. Stir well, scraping up any browned bits from the bottom of the pan.
5. Bring the chowder to a boil, then reduce heat and simmer for 20–25 minutes, stirring occasionally, until the potatoes are tender.
6. Stir in the half-and-half and simmer for an additional 10 minutes. Taste and adjust seasoning as needed.
7. Serve hot, topped with crispy bacon and sliced scallions.

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Helpful Tips for the Best Chowder

• Uniform potato pieces help everything cook evenly.
• For a thicker texture, gently mash a few potato chunks in the pot before adding the half-and-half.
• Taste before adding extra salt — bacon can add more salt than you expect.

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Serving & Storage Ideas

This corn chowder is perfect with crusty bread, biscuits, or even a simple green salad. Leftovers keep well in the refrigerator for up to 3 days, making it a great make-ahead lunch or dinner option.

If you’re leaning into cozy soup season, this one’s a keeper — warm, comforting, and easy enough to make anytime the craving hits. 🍲

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Simple Ingredients, Big Comfort

This recipe uses everyday ingredients you probably already have on hand. Frozen corn keeps things easy, baby yellow potatoes add natural creaminess, and half-and-half gives the chowder a rich but not overly heavy texture. Cooking the vegetables in the bacon drippings adds an extra layer of flavor that really makes this soup special.

Fresh scallions sprinkled on top right before serving add just enough freshness to balance out the creamy base and smoky bacon.

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Perfect for Cozy Nights In

This corn chowder is perfect for those nights when you want something warm and comforting without spending hours in the kitchen. Serve it with crusty bread, oyster crackers, or a simple green salad for a complete meal.

It’s also a great soup to make ahead — whether you’re meal prepping for the week or planning an easy lunch that you can reheat and enjoy all over again.

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If you try this corn chowder with crispy bacon and scallions, I’d love to know how it turns out. It’s one of those cozy recipes that quickly becomes a favorite, especially when the weather starts to cool and soup season feels just right. 🍲

Frequently Asked Questions

Can I make corn chowder ahead of time?

Yes! Corn chowder is a great make-ahead soup. You can prepare it up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors actually deepen as it sits.

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How do I thicken corn chowder?

This chowder thickens naturally from the potatoes and a small amount of flour. If you prefer it thicker, gently mash a few of the potato pieces in the pot before adding the half-and-half, or let the soup simmer a little longer uncovered.

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Can I use fresh corn instead of frozen?

Absolutely. Fresh corn works beautifully when it’s in season. Cut the kernels from about 4–5 ears of corn and add them just as you would the frozen corn.

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Can I make this corn chowder without bacon?

Yes. To make it vegetarian, skip the bacon and sauté the vegetables in olive oil or butter instead. The soup will still be creamy, comforting, and full of flavor.

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Can I freeze corn chowder?

Because this soup contains half-and-half, freezing isn’t ideal — dairy-based soups can separate when thawed. If you plan to freeze it, consider leaving out the half-and-half and adding it after reheating.

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What should I serve with corn chowder?

Corn chowder pairs well with crusty bread, biscuits, or oyster crackers. A simple green salad also makes a nice, light side.

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How long does corn chowder last in the fridge?

Stored in an airtight container, corn chowder will keep in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

More cozy recipes

• Creamy Tortellini Soup
• French Onion Soup Chicken
• Seriously Good Pot Roast

Pair this with a nice Chardonnay