Corn and Bacon Chowder Recipe

There’s nothing like a quick, easy soup on a cold winter day. This corn and bacon chowder is just hearty enough that you can’t tell it’s broth-based and not cream-based! It pairs perfectly with our homemade rolls or bread bowls to warm you up from the inside out.

Serves: 6-8

Corn and Bacon Chowder Recipe

This corn and bacon chowder is perfect for a cold, winter day. We love it paired with fresh, homemade rolls.

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 8 slices of bacon, diced into 1/2" thick pieces
  • 1/2 cup onion, diced (we prefer ours diced really small)
  • 4 cups chicken broth
  • 2 cups potatoes, diced and peeled
  • 2 14.5-oz cans of sweet creamed corn
  • salt and pepper to taste


  1. In a large soup pot over medium-high heat, cook diced bacon until it starts to get slightly crispy. Remove from heat and drain grease.
  2. Return to heat and add onion. Cook until the onion starts to become tender.
  3. Add broth, potatoes, and creamed corn then bring chowder to a boil. Reduce heat, cover, and let it simmer for 12-15 minutes (or just until potatoes are tender).
  4. Add salt and pepper to taste, serve warm.


*You could substitute some of the chicken broth for milk or cream if you want a creamier soup.


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