Creamy Sweet Corn Chowder Recipe with Crispy Bacon

Posted on November 4, 2025

creamy sweet corn chowder - featured image

Introduction

Picture this: a warm bowl of creamy sweet corn chowder topped with golden, crispy bacon bits and a sprinkle of fresh green onions. It’s hearty, comforting, and packed with flavor—perfect for cozy evenings or anytime you’re craving something soothing and delicious. I first fell in love with this dish on a chilly autumn night, when the air was crisp, and all I wanted was something warm to fill my belly. It was love at first bite, and ever since, I’ve been perfecting my recipe to make it just right.

This creamy sweet corn chowder with crispy bacon topping has become a family favorite, especially during the colder months. What makes it so special is the combination of sweet corn, tender potatoes, and rich cream, all brought together with the smoky crunch of bacon. It’s a hug in a bowl that everyone can enjoy, whether you’re serving it for a casual dinner or a comforting lunch. Trust me, you’ll want to bookmark this recipe because once you try it, it’ll be on repeat!

Why You’ll Love This Recipe

Comfort in Every Bite: The creamy blend of corn, potatoes, and bacon makes this chowder the ultimate comfort food. It’s like a warm blanket for your taste buds!
Quick and Easy: You can have this cozy meal ready in under an hour, making it perfect for weeknight dinners or lazy weekends.
Kid-Friendly: Even picky eaters love the sweet and savory combination of flavors. The crispy bacon topping is always a hit with little ones!
Simple Ingredients: Most of the ingredients are pantry staples or easy to find at any grocery store. No fancy shopping required.
Customizable: Whether you want to make it vegetarian, add more veggies, or spice it up, this recipe is easy to adapt to your preferences.
Perfect for Any Season: While it’s ideal for chilly weather, the vibrant corn flavor makes it just as enjoyable during summer months.

This isn’t just any corn chowder—it’s creamy, indulgent, and full of personality. The crispy bacon topping adds a delightful crunch that takes it to a whole new level. If you’re looking for a recipe that’s easy, delicious, and sure to impress, this creamy sweet corn chowder is the answer.

What Ingredients You Will Need

This creamy sweet corn chowder recipe uses simple, wholesome ingredients that come together to create a dish bursting with flavor. You’ll love how easy it is to prepare, and most of these items are likely already in your kitchen!

Sweet corn: Fresh or frozen corn kernels work perfectly. If using fresh, you’ll need about 4-5 ears of corn. Frozen corn is a great alternative when fresh isn’t available.
Potatoes: Use Yukon Gold or Russet potatoes, peeled and diced into small cubes for a creamy texture.
Onion: A medium yellow onion, finely diced, adds a depth of flavor to the base of the soup.
Garlic: 3-4 cloves, minced, give the chowder a subtle, savory kick.
Chicken or vegetable broth: Choose low-sodium options to better control the seasoning of the dish.
Heavy cream: For that luscious, creamy consistency. You can substitute with half-and-half if you prefer a lighter version.
Butter: Unsalted butter for sautéing the veggies and building flavor.
Flour: Just a few tablespoons to create a roux and thicken the chowder.
Salt and pepper: To season the soup perfectly. Adjust according to taste.
Thyme: Fresh or dried thyme adds a subtle herbal note that complements the sweetness of the corn.
Bay leaf: Adds a subtle depth of flavor during simmering.
Bacon: Thick-cut bacon, cooked to crispy perfection, for the irresistible topping.
Green onions: Thinly sliced for a fresh and colorful garnish.

Feel free to swap out the heavy cream for a dairy-free alternative like coconut cream or almond milk if needed. You can also use turkey bacon for a lighter option.

Equipment Needed

Large pot: A heavy-bottomed pot or Dutch oven is ideal to cook the chowder evenly without burning.
Cutting board: For prepping your vegetables and bacon.
Sharp knife: A good knife makes chopping veggies a breeze.
Ladle: For serving the chowder with ease.
Wooden spoon: Perfect for stirring the chowder without scratching your pot.
Small skillet: For cooking the bacon until crispy.
Potato masher: Optional but useful for mashing some of the potatoes for added creaminess.

If you don’t have a Dutch oven, a large soup pot will work just fine. Make sure to use a sturdy cutting board and a sharp knife to make veggie prep safer and quicker.

Preparation Method

Prepare the ingredients: Peel and dice the potatoes into small cubes. Finely chop the onion and mince the garlic. If using fresh corn, shuck the ears and cut the kernels off the cob.
Cook the bacon: Heat a small skillet over medium heat and cook the bacon until it’s crispy and golden brown. Remove the bacon from the pan and place it on a paper towel to drain. Once cooled, crumble into small pieces and set aside.
Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Make the roux: Sprinkle the flour over the cooked onions and garlic, stirring constantly to create a smooth paste. Cook the roux for 1-2 minutes to remove the raw flour taste.
Add liquids: Gradually pour in the chicken or vegetable broth while stirring to avoid lumps. Add the potatoes, corn, thyme, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 15-20 minutes or until the potatoes are tender.
Blend for creaminess: Use a potato masher to lightly mash some of the potatoes in the pot, creating a creamy texture while leaving chunks for heartiness. Alternatively, you can blend a portion of the soup using an immersion blender.
Add cream: Remove the pot from heat and stir in the heavy cream. Taste and adjust seasoning with salt and pepper as needed.
Serve: Ladle the creamy sweet corn chowder into bowls and top with crispy bacon and sliced green onions. Serve warm and enjoy!

Pro tip: If the chowder is too thick for your liking, add a splash of extra broth or water to thin it out to your preferred consistency.

Cooking Tips & Techniques

Here are some tricks I’ve learned from making this creamy sweet corn chowder over the years:

Use fresh corn when possible: Fresh corn adds a natural sweetness that elevates the flavor of the chowder. If it’s not in season, frozen corn works just as well.
Don’t skip the roux: The roux is what gives this soup its thick and creamy texture. Make sure to cook it for a minute or two to avoid a floury taste.
Crispy bacon matters: Cook the bacon until it’s golden and crunchy for the best texture contrast. Overcooking can lead to a burnt flavor.
Blend strategically: If you like your chowder extra creamy, use an immersion blender for a few seconds. Be careful not to blend it completely—you want some chunks of potato and corn for texture.
Season as you go: Taste the soup after adding the cream and adjust the salt and pepper levels. A little seasoning goes a long way!

With these tips, your chowder will turn out perfectly every time—rich, creamy, and packed with flavor.

Variations & Adaptations

Vegetarian version: Skip the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika for a hint of smoky flavor.
Spicy twist: Add a diced jalapeño or a pinch of cayenne pepper for some heat. Top with shredded cheddar cheese for a spicy-cheesy combo.
Gluten-free option: Replace the flour in the roux with cornstarch or a gluten-free flour blend.
Seafood variation: Add shrimp or crab meat to the chowder for a coastal-inspired dish.
Extra veggies: Toss in diced carrots, celery, or bell peppers for added nutrition and texture.

One time, I added a splash of white wine to the broth for a little extra depth—it was amazing! Don’t shy away from experimenting to make this recipe your own.

Serving & Storage Suggestions

Creamy sweet corn chowder is best served warm, topped with crispy bacon and fresh green onions for a pop of flavor and color. Pair it with crusty bread, a side salad, or even a grilled cheese sandwich for a complete and satisfying meal.

To store leftovers, transfer the chowder to an airtight container and refrigerate for up to 3-4 days. When reheating, you can use the stovetop or microwave. If the soup has thickened too much, add a splash of broth or water while reheating to loosen it up.

This chowder also freezes well! Store it in freezer-safe containers for up to 3 months. Just remember to let it thaw in the refrigerator overnight before reheating, and give it a good stir to bring back its creamy consistency.

Nutritional Information & Benefits

This creamy sweet corn chowder with crispy bacon topping is as satisfying as it is nutritious. Here’s a quick rundown of the estimated benefits:

Calories: Approximately 280-320 per serving (depending on portion size).
Protein: Bacon and cream provide a boost of protein.
Fiber: Corn and potatoes are fiber-rich ingredients that support digestion.
Vitamins: Corn is packed with vitamin C and antioxidants, while potatoes are a great source of potassium.
Dietary considerations: Gluten-free and dairy-free adaptations are simple to make for those with dietary restrictions.

Not only is this chowder delicious, but it also offers a good balance of nutrients to keep you full and satisfied.

Conclusion

There’s nothing quite like a bowl of creamy sweet corn chowder with crispy bacon on top to brighten your day. It’s tasty, comforting, and so easy to make. Plus, you can customize it to fit your preferences and dietary needs, making it a truly versatile recipe.

I love how this dish has become a go-to for my family, especially when we want something hearty and flavorful without spending hours in the kitchen. There’s just something magical about the combination of sweet corn, creamy potatoes, and smoky bacon.

If you try this recipe, let me know in the comments below! I’d love to hear how you made it your own. Don’t forget to share this recipe with your friends and family—you never know who might need a little extra comfort food in their lives. Happy cooking!

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, you can! Canned corn works just as well in this recipe. Just be sure to drain and rinse it before adding it to the chowder.

Can I make this chowder ahead of time?

Absolutely! You can prepare the chowder a day or two in advance and store it in the refrigerator. Reheat it gently on the stovetop and add a little extra broth if it has thickened.

What’s the best way to cook the bacon?

Cook the bacon in a skillet over medium heat until it’s crispy. If you’re making a large batch, you can bake it in the oven at 400°F (200°C) for 15-20 minutes.

Can I freeze the chowder?

Yes! This chowder freezes well. Store it in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

What’s the best way to make this chowder spicier?

For extra heat, add diced jalapeños, crushed red pepper flakes, or a pinch of cayenne pepper. You can also drizzle hot sauce on top for a fiery kick!

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