There is something mighty comforting about a pot of corn chowder when summer starts tipping into fall, especially when sweet corn is at its best. This 4-ingredient creamy bacon corn chowder is the kind of humble supper that feels like it came straight from a Midwestern farmhouse kitchen, simple pantry cooking made rich and satisfying with just a few good things. It is easy enough for a weeknight, but it carries that old-fashioned, stick-to-your-ribs goodness that makes folks linger at the table a little longer.
This chowder is lovely served with saltine crackers, warm buttered biscuits, or a slice of skillet cornbread to soak up every bit of that creamy broth. If you want to round it out, set out a plate of sliced tomatoes, a crisp green salad, or a few dill pickles on the side. For supper on a cool evening, I also like it with a simple glass of iced tea and a little extra black pepper at the table.
4-Ingredient Creamy Bacon Corn Chowder
Servings: 4
Ingredients
6 slices bacon, chopped
4 cups corn kernels, fresh or frozen
2 cups heavy cream
2 medium russet potatoes, peeled and diced
Directions
1. In a large heavy pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Lift the bacon out with a slotted spoon and set it aside, leaving the drippings in the pot.
2. Add the diced potatoes and corn to the bacon drippings and cook for 2 to 3 minutes, stirring well so everything gets coated and starts to soften.
3. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 15 to 20 minutes, stirring now and then, until the potatoes are tender and the chowder has thickened into a creamy soup.
4. Stir most of the bacon back into the chowder, saving a little for the top if you like. Ladle into bowls and scatter the reserved bacon over each serving before bringing it to the table.
Variations & Tips
Use fresh corn when you can: If summer corn is running high, cut it right off the cob for the sweetest flavor. Frozen corn works beautifully too, which makes this a fine little recipe to keep in your back pocket year-round.
Make it thicker: For a heartier chowder, mash some of the cooked potatoes right in the pot with the back of a spoon. That is an old home-cook trick that thickens the broth without adding anything extra.
Add a little seasoning if you like: Even though this recipe stays true to its 4-ingredient name, a pinch of black pepper, a bit of onion powder, or a sprinkle of chopped chives on top can give it a little extra lift if your family enjoys that sort of thing.
Don’t boil the cream: Keep the chowder at a gentle simmer instead of a hard boil so the cream stays smooth and rich. Slow and steady makes for the best texture, and it keeps the potatoes tender without scorching the bottom of the pot.