Creamy Corn Chowder Bacon

Creamy corn chowder with bacon is one of those soups that feels like pure comfort in a bowl. It is the meal I come back to when the weather turns cold or when I want a cozy one pot dinner packed with flavor. With smoky bacon as a base, sweet corn for pops of freshness, and silky cream stirred in at the end, this chowder is hearty enough to be the main course. A sprinkle of fresh chives on top gives every bowl a just picked brightness. Prepared quickly in a multi cooker, this recipe is as efficient as it is satisfying and will have everyone in the house circling the kitchen.

I remember the first time I made this on a snowy evening and the whole house instantly warmed up with the smell of bacon and sweet corn. Now my kids beg for seconds every time.

Ingredients

• Bacon chopped: delivers smoky richness try to pick thick cut for the biggest flavor
• Onion small diced: gives a natural sweetness and is best if you choose firm onions with shiny skin
• Garlic minced: adds savory depth fresh cloves make all the difference in taste
• Red potatoes small diced: bring a creamy texture look for ones without blemishes for best results
• Frozen corn: easy to use and always sweet select whole kernel for best texture
• Vegetable broth: creates the soup base go for low sodium if you want more control over seasoning
• Dried thyme: adds a woodsy herbal note rub it between your hands before using to release flavor
• Kosher salt and ground black pepper: basics for perfect seasoning use freshly cracked pepper for extra aroma
• Heavy cream: gives the chowder its classic richness choose a good quality cream for the best result
• Flour: helps thicken the soup for that velvety texture a plain all purpose flour works perfectly
• Chopped fresh chives: sprinkled on top give a vibrant color and mild onion note select chives that are bright green and fresh

Instructions

Cook The Bacon:

Start by selecting the Brown or Sauté setting on your multi cooker Once hot scatter the chopped bacon into the pot and cook until it is crisped up about six minutes Take the bacon out with a slotted spoon and let it drain on a paper towel

Soften The Onion And Garlic:

Add the diced onion straight into the bacon fat left in the pot cook it gently about three to four minutes until translucent Add garlic and stir constantly just for a minute this step pulls out the savory base for your soup

Build The Chowder:

Add the cooked bacon back in then tip in your diced potatoes frozen corn vegetable broth dried thyme salt and pepper Stir well to mix everything together and check that potatoes are covered by liquid for even cooking

Pressure Cook:

Twist on the lid and adjust your cooker to high pressure Set the timer for ten minutes Once cooking is done release pressure safely and carefully remove the lid

Finish And Serve:

Pour in the heavy cream and sprinkle the flour on top Stir constantly for two to three minutes as the soup thickens and becomes silky Ladle hot chowder into bowls and finish with a generous sprinkle of chopped fresh chives

My favorite thing is the sweetness of the corn in every bite and how the bacon adds that salty smoky kick. The first time my family tried this chowder my youngest was so excited about the crispy bacon bits that she wanted an extra bowl just for those.

Storage Tips

Let the chowder cool to room temperature then transfer to an airtight container. If you want to freeze it for later hold back the cream and flour and add them only after reheating on the stovetop. Refrigerated leftovers taste even better the next day.

Ingredient Substitutions

If you are out of red potatoes Yukon Gold works beautifully and brings even more creaminess. Swap bacon for turkey bacon or a smoky vegetarian alternative for a lighter touch. For a dairy free version stir in full fat coconut milk instead of cream at the end.

Serving Suggestions

This soup pairs perfectly with warm baguette or cornbread for dipping. A crisp simple salad on the side makes it a complete meal. Sprinkle extra crispy bacon or shredded cheddar on top just before serving for even more comfort.

Cultural and Historical Context

Corn chowder is beloved all along the American East Coast where cornfields and farms make locally grown corn easy to find. Traditional versions used fresh summer corn cut straight from the cob after harvest. With frozen corn now available year round you can have this classic at any time no matter the season.

Seasonal Adaptations

Fresh corn in summer adds extra sweetness and pop Swap in leeks for onions in the spring for a lighter flavor Add diced roasted poblano or bell pepper for color and zip

My neighbor tried this chowder at one of our block parties and raved about how the smoky bacon made even the simplest combination of everyday vegetables feel restaurant worthy. She now makes double batches whenever her grandkids visit.

Your Recipe Questions Answered

→ What adds creaminess to this chowder?

The silky texture comes from heavy cream and a touch of flour stirred in right at the end for body and richness.

→ Can I use fresh corn instead of frozen?

Absolutely! Use fresh corn kernels as a direct substitute for frozen for bright, sweet flavor and texture.

→ How do I make this dish vegetarian?

Omit the bacon and use olive oil or butter to sauté the onion and garlic. Add a pinch of smoked paprika for extra depth.

→ Which potatoes hold up best in the chowder?

Red potatoes offer a creamy bite, but waxy varieties like Yukon Gold also keep their shape well during cooking.

→ Can I prepare this ahead of time?

Yes, this chowder keeps for three days in the fridge. Gently reheat to preserve creamy texture and vibrant flavors.

→ What’s the secret to deep flavor?

Slowly rendering the bacon adds smoky richness while sautéing onion and garlic in the drippings builds a flavorful base.