Last fall, we had one of those perfectly crisp Saturdays where the air smelled faintly of woodsmoke, and my husband was outside trying to convince our son to rake leaves “for fun.” Inside, my daughter and I were hovering over the kitchen counter, looking for something comforting to make for lunch. She suggested soup, and I remembered how much my grandmother loved creamy chowders when the weather turned chilly.

⁠

I didn’t have fresh corn on hand, but the freezer was stocked, and a few red potatoes were waiting in the pantry. A quick rummage through the fridge revealed a pack of bacon—half gone, thanks to my son’s late-night snacking habits.

That was all the motivation I needed. The smell of bacon sizzling in the pot filled the house, and soon both kids wandered in, “checking” to see if it was ready. I love how chowder comes together—no fuss, just simple ingredients layered in the right order until they transform into something rich and hearty.

The potatoes softened, the corn sweetened in the broth, and that little swirl of cream at the end tied it all together. By the time my husband came in, red-cheeked and leaf-covered, we were ladling steaming bowls onto the table, chives sprinkled like little flecks of green confetti.

Short Description

A rich, comforting chowder made with smoky bacon, tender potatoes, sweet corn, and a splash of cream, all simmered in one pot for the perfect cozy meal.

Key Ingredients

4 slices bacon, chopped
1 onion, small diced
3 cloves garlic, minced
4 red potatoes, small diced
1 (16 oz) package frozen corn
4 cups vegetable broth
1 tsp dried thyme
Kosher salt and ground black pepper, to taste
3/4 cup heavy cream
2 tbsp flour
2 tbsp chopped fresh chives

Tools Needed

6-quart Crock-Pot® Express Crock Multi-Cooker (or similar pressure cooker)
Wooden spoon
Cutting board and sharp knife
Measuring cups and spoons
Ladle

Cooking Instructions

Step 1: Sauté the Bacon
Set the multi-cooker to the Brown/Sauté setting. Once hot, add chopped bacon and cook until crisp, about 6 minutes. Transfer to a paper towel-lined plate to drain.

Step 2: Cook Onion and Garlic
Add diced onion to the bacon drippings and cook 3–4 minutes until softened. Stir in minced garlic and cook 1 minute more, just until fragrant, avoid browning.

Step 3: Build the Chowder Base
Stir in cooked bacon, diced potatoes, frozen corn, vegetable broth, thyme, salt, and pepper.

Step 4: Pressure Cook
Lock the lid, set to high pressure, and cook for 10 minutes. Once done, carefully release the pressure following your cooker’s safety instructions.

Step 5: Add Cream and Thicken
Stir in heavy cream and flour until smooth. Simmer on Brown/Sauté for 2–3 minutes, stirring, until slightly thickened.

Step 6: Serve
Ladle into bowls, sprinkle with fresh chives, and serve hot.

Why You’ll Love This Recipe

Flavor Depth: Smoky bacon and sweet corn are perfectly balanced by creamy broth and fresh chives.

One-Pot Wonder: Minimal cleanup, maximum comfort.

Family-Friendly: Kids love the mild, creamy flavor; adults appreciate the hearty texture.

Adaptable: Easy to tweak with seasonal vegetables or different proteins.

Make-Ahead Friendly: Tastes even better the next day.

Mistakes to Avoid & Solutions

Overcooking Potatoes: They can turn mushy. Keep dice uniform and stick to the timing.

Not Draining Bacon: Leaving excess grease can make the chowder heavy. Always drain.

Adding Cream Too Early: It can curdle under pressure. Stir it in after cooking.

Skipping the Flour: Without it, the chowder may be too thin.

Under-seasoning: Corn is sweet—taste and adjust salt before serving.

Serving and Pairing Suggestions

Serve with crusty bread or warm biscuits.

Pair with a crisp green salad for balance.

Works well as a starter for a roast chicken dinner.

Try in bread bowls for a fun presentation.

Storage and Reheating Tips

Refrigeration: Store in airtight containers for up to 3 days.

Freezing: Best without cream; add cream after thawing. Keeps for up to 2 months.

Reheating: Warm gently over low heat, stirring often. Avoid boiling to keep cream from separating.

FAQs

1. Can I use fresh corn?
Yes, about 4 cups, cut from the cob, works beautifully.

2. Can I make it vegetarian?
Swap bacon for smoked paprika and use vegetable broth.

3. Can I thicken without flour?
Use cornstarch mixed with cold water, added at the end.

4. Will it work in a slow cooker?
Yes, cook on low for 6–7 hours, adding cream in the last 30 minutes.

5. What’s the best bacon for chowder?
Thick-cut holds texture better during cooking.

Tips & Tricks

Chop potatoes small for faster cooking.

Add a pinch of cayenne for gentle heat.

Stir in shredded cheddar for extra richness.

Garnish with crumbled bacon for crunch.

Recipe Variations

Seafood Twist: Add cooked shrimp or crab at the end.

Spicy Southwest: Use pepper jack cheese, green chilies, and a sprinkle of cumin.

Herb Lovers: Replace thyme with fresh dill or tarragon.

Lighter Version: Swap heavy cream for half-and-half or evaporated milk.

Final Thoughts

Creamy Corn Chowder with Bacon has a way of turning an ordinary afternoon into something special. It’s not fussy, doesn’t demand rare ingredients, and yet feels like a treat every time it hits the table. The combination of smoky bacon, sweet corn, and velvety broth makes it a recipe I return to season after season.

My kids ask for seconds, my husband sneaks an extra bowl later in the evening, and I secretly look forward to the leftovers for lunch the next day. It’s the kind of meal that makes you linger at the table, savoring both the food and the company. That, to me, is the heart of home cooking.

Comforting Creamy Corn Chowder With Bacon