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Creamy Corn Chowder with Bacon

Quick & Simple Meals
This creamy corn chowder is rich, hearty, and full of sweet summer corn flavor. Made with a homemade corn-infused stock, tender Yukon potatoes, crisp bacon, and a touch of spice, it's the perfect cozy bowl for any season.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 320 kcal

Ingredients
  

For the Corn Stock

  • 4 cups chicken broth
  • 1 1/2 cups milk
  • 1 cup heavy cream

For the Corn Chowder

  • 4 cups corn kernels from 4–5 ears corn, reserve cobs
  • 4 oz bacon chopped
  • 1 large onion finely diced
  • 1 large carrot diced
  • 3 stalks celery finely diced
  • 1 lb Yukon potatoes peeled and cut
  • 2 –3 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 Tbsp chopped chives for garnish

Instructions
 

  • Make corn stock by simmering corn cobs with broth, milk, and cream for 20 minutes.
  • Remove and discard cobs.
  • In a Dutch oven, brown bacon and set aside.
  • In the bacon fat, sauté onion, carrot, and celery until soft.
  • Add potatoes, corn, seasonings, and the corn stock.
  • Simmer for 10–15 minutes until potatoes are tender.
  • See full steps with tips & photos → https://mischacrossing.com/creamy-corn-chowder-with-bacon/

Notes

  • For a thicker chowder, mash some of the potatoes in the pot before serving.
  • You can use frozen corn if fresh isn’t available—just skip the corn stock and use all broth instead.
  • Add a splash of smoked paprika or thyme for extra depth.
  • Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stove.