This creamy homestyle corn chowder with bacon recipe is made with from-scratch ingredients, nourishing bone broth, and sweet frozen corn for a delicious summer comfort food recipe. With flavors of bacon, veggies, and cheese, this summer corn chowder will become a favorite in no time.
This creamy homestyle corn chowder with bacon recipe is made with from-scratch ingredients, nourishing bone broth, and sweet frozen corn for a delicious summer comfort food recipe. With flavors of bacon, veggies, and cheese, this summer corn chowder will become a favorite in no time.
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My Secret to the Best Corn Chowder with Bacon
When I first started cooking my own meals about 15 years ago, I never would have thought to make a chowder.
I thought chowders were best made by restaurants, meaning, I wouldn’t know how to get the consistency right.
But I was talking to my husband the other day and we’ve pretty much stopped going out to expensive restaurants. We’re just moving on to a different stage of life – one where we embrace cooking and being home.
Turns out, chowders are just another soup recipe that are not hard once you learn them. Like all soups, you start with your base – the onion, garlic, celery, herbs, salt, etc. Then you add your homemade bone broth.
Then, what makes this chowder so great, is the addition of corn, potatoes, cream, and cheese.
And my secret to the perfectly consistency?
Partially blend the soup with an immersion blender. You can also fully blend it, if you want no chunks at all in your soup. But if you want the restaurant style that is thick and creamy, but still has corn and potato chunks, just do a partial blend.
I know you and your family will be pleasantly surprised at how easy and delicious this homestyle corn chowder recipe is! You won’t need to go to your favorite seafood restaurant anymore 🙂
Serve this homestyle corn chowder with bacon recipe with homemade dinner rolls and some grilled salmon for a complete and delicious summer dinner!
Health Benefits of Homemade Corn Chowder
Rich in fiber – Corn and vegetables support healthy digestion and keep you feeling full longer.
Good source of vitamins and minerals – Corn provides B vitamins and antioxidants; potatoes and onions add vitamin C, potassium, and more.
Supports immune health – When made with bone broth, it adds collagen, amino acids, and minerals that help strengthen the immune system.
Contains healthy fats – If made with real cream or milk and a bit of bacon, it offers satiating fats that support energy and brain health.
Low in processed ingredients – Homemade versions skip the additives and preservatives found in many store-bought soups.
More Summer Dinner Recipes from the Homestead!
One-Pot Roasted Chicken Dinner
Tools Needed
Large stovetop pot or dutch oven
Cutting board
Sharp knife
Immersion Blender
Corn Chowder Ingredients
1 package bacon, chopped
2 tbsp butter
1 onion, chopped
1-2 medium-large carrots, chopped
2-3 small-medium size sweet potatoes (you can any potato you have on hand), chopped
2 stalks celery, chopped
3 cloves garlic, chopped
3 cups frozen corn
1 tsp herbs of choice (thyme is good, or just use an Italian mix)
2 tsp salt
1/2 tsp pepper
3 cups bone broth
1/2 cup milk or cream
1 cup shredded cheese
Chives (optional, for topping. You could also use parsley!)
How to Make Homestyle Corn Chowder
Preheat a large stovetop pot or dutch oven to medium-high. Add the chopped bacon, and stir to evenly cook it all around.
Meanwhile, chop your veggies.
Remove the bacon once it’s done and set aside. Pour out about half of the bacon grease, but leave the other half in the pot! You want a good 3-4 tablespoons of bacon grease in the pot.
Add the butter and stir. Then add the onion, carrots, potatoes, and celery, and sauté for 5-10 minutes or until onion is translucent. Then add the garlic and sauté 2-3 minuntes.
Next add the corn, herbs, salt, and bone broth, and let simmer for 15-30 minutes, or until the potatoes are softened.
Using an immersion blender, partially blend up the soup. This will depend on your preference – do you want thick and creamy with no chunks, or partially creamy but still with chunks of corn and potato, or do you want soupy with full veggies in tact? You don’t have to blend the ingredients at all – it is great either way. But we like to partially blend it, so that it’s thick and creamy, but still has chunks of veggies inside.
Stir in the milk or cream and cheese and simmer for 3-5 minutes. Serve into bowls and add the bacon on top, as well as fresh chives or herb of choice. Enjoy!
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More From-Scratch Recipes from the Homestead
Freshly Milled Sourdough Pizza
Einkorn Sourdough Cinnamon Raisin Bread
Easy Summer Kohlrabi Slaw with Roasted Potatoes
Homestyle Corn Chowder
This creamy homestyle corn chowder is made with from-scratch ingredients, nourishing bone broth, and sweet frozen corn for a delicious summer comfort food recipe. With flavors of bacon, veggies, and cheese, this summer corn chowder will become a favorite in no time.
Ingredients
- 1 package bacon, chopped
- 2 tbsp butter
- 1 onion, chopped
- 1-2 medium-large carrots, chopped
- 2-3 small-medium size sweet potatoes (you can any potato you have on hand), chopped
- 2 stalks celery, chopped
- 3 cloves garlic, chopped
- 3 cups frozen corn
- 1 tsp herbs of choice (thyme is good, or just use an Italian mix)
- 2 tsp salt
- 1/2 tsp pepper
- 3 cups bone broth
- 1/2 cup milk or cream
- 1 cup shredded cheese
- Chives (optional, for topping. You could also use parsley!)
Instructions
Preheat a large stovetop pot or dutch oven to medium-high. Add the chopped bacon, and stir to evenly cook it all around.
Meanwhile, chop your veggies.
Remove the bacon once it’s done and set aside. Pour out about half of the bacon grease, but leave the other half in the pot! You want a good 3-4 tablespoons of bacon grease in the pot.
Add the butter and stir. Then add the onion, carrots, potatoes, and celery, and sauté for 5-10 minutes or until onion is translucent. Then add the garlic and sauté 2-3 minutes.
Next add the corn, herbs, salt, and bone broth, and let simmer for 15-30 minutes, or until the potatoes are softened.
Using an immersion blender, partially blend up the soup. This will depend on your preference - do you want thick and creamy with no chunks, or partially creamy but still with chunks of corn and potato, or do you want soupy with full veggies in tact? You don’t have to blend the ingredients at all - it is great either way. But we like to partially blend it, so that it’s thick and creamy, but still has chunks of veggies inside.
Stir in the milk or cream and cheese and simmer for 3-5 minutes. Serve into bowls and add the bacon on top, as well as fresh chives or herb of choice. Enjoy!
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