This corn chowder has the creamy richness of a Potato Soup and the addition of tender corn and bacon that makes this creamy soup a taste you'll crave often.
Our family loves this soup served with cornbread or topped with a Mexican flair of crushed tortilla chips and shredded cheddar, we have many suggestions toppings you can choose from below.
No matter what time of the year this corn bacon chowder is perfect and can be changed up with some marvelous suggestive toppings you will find in our recipe card.
Although this soup is semi-homemade, it's packed with flavor and that crispy bacon on top is the perfect combination with potatoes and corn.
Some like it spicy so by all means add some heat using a splash of hot sauce or even red pepper flakes to the pot!
If you love homemade chicken soup don't miss trying Grandma's Old Fashioned Chicken Soup, it's the best, of course.
Check out the many tips below and easy chowder soup instructions this can be on your tables within 30 minutes.
Just scroll down to my printable recipe card for this easy soup recipe.
Semi-Homemade Soup Recipes
This is a quick semi-homemade corn chowder soup that will achieve all homemade taste results in a matter of minutes.
It's truly delicious and my go-to recipe if you're a big fan of corn chowder like we are.
During the summer months it's easier to get some fresh corn so if you happen to have leftover corn on the cob, try using that shucked instead of frozen corn or canned.
I try to use all fresh seasonings when possible especially during the summer months and it sure gives the soup a richer flavor with fresh herbs like parsley.
Ingredients You Will Need:
- creamed corn
- minced garlic cloves
- cooked bacon
- half and half
- whole kernel corn or freshly shucked corn off the cob
- granulated garlic powder
- salt and pepper to taste
- dried or freshly chopped parsley
- cooked cubed potatoes
- Garnishes: more crispy bacon, shredded cheddar cheese, chopped jalapeno peppers, sliced olives, chopped peppers of any kind, sour cream, black beans, crushed tortilla chips, oyster crackers, cornbread cubes, chopped chives, or scallions
Cooking methods:
- Slow Cooker: Brownbacon and precook potatoes first. Dump everything in the slow cooker for 2 hours on high, 4 hours on low
- Instant Pot: Brown bacon first and boil potatoes. Stir in all ingredients. Set to pressure cooker mode for 14 minutes.
- Serve with: cheddar cheese on top, cornbread, and other additional suggestions show on this page.
Kitchen Tips:
- make sure the bacon is extra crispy and goes on top of the chowder so it isn't rubbery
- the bacon is cooked first and reserve some of the drippings
- Half and half or heavy cream and milk combinations will make a thicker soup however you can use regular milk cooked down longer
- if using onion in your recipe remember the next day leftovers will have a stronger taste and sometimes overwhelming we only use a few tablespoons(your preference
- a richer more homemade taste will come from using fresh corn off the cob or use frozen with the addition of the canned creamed corn
- this recipe can be made in a slow cooker, instant pot, or stovetop
- turn this corn bacon chowder into a Mexican flair adding black beans, pinto beans, and a can of diced green chilies peppers
- boil the potatoes in 1 cup of chicken broth for more flavorful potatoes
- store in a covered container in the refrigerator
- If soup gets too thick add milk, water or chicken broth
- In a pinch, you can use whole kernel canned corn but I recommend using fresh or frozen when adding the cup of corn with creamed canned corn
- This soup tastes great with garlic bread or garlic croutons on top
Alternative Additions
- add cooked chicken or ground cooked meat instead of bacon
- top with shredded cheese of any kind
- add chopped tomatoes and peppers to the soup for a colorful dish
- hot sauce or cayenne pepper taste can be added for heat
- top with black olives, black beans, chopped cilantro, sliced avocado for a California style chowder
- any kind of beans can be added for a heartier soup
- add crushed tortilla cheese, chopped jalapenos, shredded cheddar, sour cream, black olives, chopped tomatoes, and salsa on top for a Tex Mex style chowder
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Comfort Soups
As I mentioned before if you love stuffed peppers you will absolutely love making this easy stuffed pepper soup especially if the filling is your favorite part!
This soup is so comforting, great all year round, and not just a wintertime soup, it's an anytime soup!
One other way we love serving this besides having the hard-boiled eggs crumbled on top is by adding a little heat on top with red pepper flakes, more grated cheese or shredded mozzarella.
It sure is a delightful addition to the soup but again, serve it exactly how you grew up eating these peppers, it's the best flavors!
Easy Corn Bacon Chowder
Yield: 10
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
This is a delicious creamy corn bacon chowder that is made in minutes with creamed corn, half and half and crispy bacon. The soup is bursting with great flavors and takes the chill out on a cold winters day.
Ingredients
- 12 slices crispy fried and crumbled bacon
- 2 tablespoons minced garlic
- Note: you can also use onion and garlic 2 tablespoons each, I don't add onion because it tends to be too strong if you have leftover soup the next day in onion flavor for our taste.
- 5 small boiling potatoes, cubed (water for boiling them in)
- 2 cans cream-style corn
- 1 cup of whole kernel frozen corn or use fresh corn off the cob ( around 1 cup)
- 3 cups half-and-half or use whole milk
- salt and pepper to taste
- 1 teaspoon dried or fresh parsley
- 1 teaspoon granulated garlic powder
- optional: 1/4 teaspoon cayenne pepper or hot sauce for heat
Instructions
- Fry the bacon and you can place it on paper towels to drain, but reserve some of the bacon fat for flavor for the soup.
- After it's crispy crumble and set aside.
- Boil the potatoes in water until fork tender around 25 minutes drain.
- In a medium-sized soup pot, add some bacon drippings to the pan saute the garlic.
- To that pan add the potatoes and remaining ingredients and simmer until slightly thickens to how you like your soup usually around 10 minutes.
- Generously sprinkle the top of the soup with the crumbled bacon when serving into bowls.
- This soup served with our easy cornbread recipe is perfect and so delicious!
Notes:
Alternative Additions
- Add cooked chicken or ground cooked meat instead of bacon
- top with shredded cheese of any kind
- add chopped tomatoes and peppers to the soup for a colorful dish
- hot sauce or cayenne pepper taste can be added for heat
- top with black olives, black beans, chopped cilantro, sliced avocado for a California style chowder
- Any kind of beans can be added for a heartier soup
- add crushed tortilla cheese, shredded cheddar, sour cream, black olives, chopped tomatoes, and salsa on top for a Tex Mex style chowder
Kitchen Tips:
- make sure the bacon is extra crispy and goes on top of the chowder so it isn't rubbery
- the bacon is cooked first and reserve some of the drippings
- Half and half or heavy cream and milk combinations will make a thicker soup however you can use regular milk cooked down longer
- if using onion in your recipe remember the next day leftovers will have a stronger taste and sometimes overwhelming we only use a few tablespoons(your preference
- a richer more homemade taste will come from using fresh corn off the cob or use frozen with the addition of the canned creamed corn
- this recipe can be made in a slow cooker, instant pot, or stovetop
- turn this corn bacon chowder into a Mexican flair adding black beans, pinto beans, and a can of diced green chilies peppers
- boil the potatoes in 1 cup of chicken broth for more flavorful potatoes
- store in a covered container in the refrigerator
- If soup gets too thick add milk, water, or chicken broth
- This soup tastes great with garlic bread or garlic croutons on top
Cooking methods:
- Slow Cooker: Brownbacon and precook potatoes first. Dump everything in the slow cooker for 2 hours on high, 4 hours on low
- Instant Pot: Brown bacon first and boil potatoes. Stir in all ingredients. Set to pressure cooker mode for 14 minutes.
- Serve with: cheddar cheese on top, cornbread, and other additional suggestions show on this page.
Nutrition Facts
Calories
299.66Fat (grams)
10.63Sat. Fat (grams)
6.17Carbs (grams)
46.56Fiber (grams)
3.82Net carbs
42.74Sugar (grams)
10.35Protein (grams)
9.30Sodium (milligrams)
490.00Cholesterol (grams)
32.51
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Disclosure: This recipe was originally shared in 2016. It was edited and re-published in 2021.
