Corn Chowder with Crispy Bacon and Scallions

Corn Chowder with Crispy Bacon and Scallions

This creamy corn chowder is loaded with tender baby potatoes, sweet corn, and smoky crispy bacon, then finished with fresh scallions. It’s a comforting, easy one-pot soup that’s perfect for weeknight dinners or cozy weekends.

Course Main Course

Cuisine American, Southern

Keyword bacon corn chowder, corn chowder with bacon, creamy corn chowder recipe, easy homemade corn chowder

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 337kcal

Equipment

1 dutch oven or large skillet

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

Instructions

In a large pan or soup pot, sauté the diced bacon over medium heat until crispy. Remove bacon from the pan and drain on paper towels.
Add the onion, celery, and yellow pepper to the pan with the bacon drippings. Sauté until softened, about 5–7 minutes.
Sprinkle in the flour and stir well. Cook for about 1 minute to remove the raw flour taste.
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.
Bring the soup to a boil, then reduce heat to a simmer. Cook for 20–25 minutes, stirring occasionally, until the potatoes are tender.
Stir in the half-and-half and simmer for an additional 10 minutes. Taste and adjust seasoning as needed.
Serve hot, topped with crispy bacon and sliced scallions

Notes

For a thicker chowder, lightly mash some of the potatoes directly in the pot before adding the half-and-half.
This soup stores well in the refrigerator for up to 3 days.
Great served with crusty bread or a side salad.

Nutrition