Creamy Corn Chowder Bacon

This creamy corn chowder with bacon is the ultimate bowl of comfort when you want something rich yet simple. Tender potatoes and sweet corn are simmered with crisp bacon in a silky broth, finished with a swirl of cream and a shower of chives. Cooking this in a multi cooker means most of the work is hands off, making it a reliable choice for busy evenings or for curling up on the couch with the family.

I remember the first batch bubbling away while a winter storm rumbled outside. The smell of bacon and corn was enough to draw everyone to the kitchen and it has been a family hit ever since.

Ingredients

• Bacon chopped: delivers smoky depth and savory crunch so try to choose thick cut for the best flavor pay attention to visible fat for added richness
• Onion small diced: brings gentle sweetness and a savory backbone select onions that are firm without signs of sprouting for best flavor
• Garlic minced: ensures that each spoonful has aromatic warmth using fresh peeled cloves gives superior taste
• Red potatoes diced: add a creamy body and satisfying texture opt for smooth potatoes free from blemishes
• Frozen corn: gives consistent sweetness and year round convenience use whole kernel for pops of flavor in every bite
• Vegetable broth: forms the savory soup base and can be low sodium if you prefer to salt to taste
• Dried thyme: infuses earthy herbal notes rubbing the leaves before adding helps release more oils and aroma
• Kosher salt and black pepper: are essential for balancing flavors crack your pepper fresh for a subtle spicy kick
• Heavy cream: creates luscious richness so choose a good quality cream for its extra-silky finish
• Flour: provides thickening without graininess and a simple all purpose flour works just fine
• Chopped fresh chives: finish the soup with a bright color and a hint of delicate onion look for a bundle that smells fresh and is bright green

Instructions

Cook The Bacon:

Set your multi cooker to the sauté or brown setting and wait until it is hot. Add chopped bacon in a single layer so it crisps evenly. Stir occasionally and cook for about six minutes until most of the fat is rendered and the bacon is golden brown. Scoop the bacon onto a paper towel to drain, reserving the rendered fat in the pot.

Soften The Onion And Garlic:

Scatter diced onion into the hot fat and cook gently for three to four minutes. Stir constantly with a wooden spoon as the onion becomes translucent but not browned. Add garlic and keep stirring for one minute so it releases its fragrance without burning. This aromatic base brings out the deeper savory notes.

Build The Chowder:

Return the crispy bacon to the pot and add diced potatoes, frozen corn, vegetable broth, dried thyme, kosher salt, and black pepper. Stir well to combine and make sure all potatoes are just covered by liquid so they cook evenly. Give it one last mix before sealing the cooker.

Pressure Cook:

Secure the lid and set the cooker to high pressure for ten minutes. When the time is up release pressure safely (quick release method works best here). Open the lid carefully, watching out for steam.

Finish And Serve:

Pour in the heavy cream and scatter flour across the surface. Mix briskly for two to three minutes until the soup thickens and takes on a velvet finish. Taste and adjust salt or pepper if needed. Ladle into bowls and crown with chopped chives for a fresh vibrant touch.

The way the sweet corn stands out against smoky bacon is my favorite part the texture is what keeps everyone coming back for seconds. We have a silly family tradition of fighting over the last bits of crispy bacon that always float to the top.

Storage Tips

For best leftovers let the chowder cool to room temperature before storing. Refrigerate in a tight container up to three days or freeze just the soup base without cream for up to two months. When reheating add cream and flour then stir until thickened for the freshest taste and a creamy texture that does not split.

Ingredient Substitutions

Use turkey bacon or plant based bacon for a lighter taste or to make the recipe meatless. Switch red potatoes with Yukon Gold for creaminess or russet if that is what you have on hand just peel them first. Full fat coconut milk works beautifully as a dairy free alternative and cornstarch can replace flour for a gluten free version.

Serving Suggestions

This chowder sings when served with warm crusty bread or cornbread for dipping. A handful of shredded cheddar cheese stirred in right before serving gives extra richness. For a spicy kick some people in my family love a few dashes of hot sauce or a sprinkle of smoked paprika on top.

Cultural and Historical Context

Classic corn chowder has deep roots in American coastal kitchens where seafood was often added but bacon has gradually rivaled clams for favorite status. Harvest time still brings fresh corn versions in many homes but the convenience of frozen corn lets you enjoy this tradition regardless of season. Sharing bowls of chowder on holidays and snow days is now a beloved ritual in our family.

Seasonal Adaptations

Use fresh corn cobs in summer for an extra layer of sweetness Add diced bell pepper for a brighter flavor in spring or fall Top with sliced scallions instead of chives when herbs are not in season

Success Stories

I have heard from friends who doubled this recipe to feed a crowd during a backyard cookout and came home with empty pots. One neighbor tells me she freezes the base and keeps the ingredients on hand so she can make a big batch whenever her grandkids visit they love the creamy soup and always ask for extra bacon. Knowing this chowder is now at other family tables makes me so happy.

Freezer Meal Conversion

To freeze this chowder for meal prep prepare all the steps up until adding cream and flour. Cool the soup base completely and store in freezer bags or containers. When ready to eat reheat gently then stir in the cream and flour to finish the thickening process. This prevents texture changes and makes the chowder taste freshly made.

Spoon up this chowder for warming comfort and deep savor in every bite. You will want to make it again soon after the last bowl disappears.

Common Questions About Recipes

→ What gives the chowder a creamy texture?

Heavy cream and a touch of flour stirred in at the end create a luxurious, velvety finish.

→ Can I use fresh corn instead of frozen?

Absolutely! Substitute fresh corn kernels for frozen in the same quantity for bright, sweet flavor.

→ How do I make this dish vegetarian?

Skip the bacon and sauté onion and garlic in olive oil or butter. Add smoked paprika for depth.

→ Which potatoes work best in this chowder?

Red potatoes give a creamy texture, but Yukon Gold or other waxy potatoes keep their shape well.

→ Can I prepare this ahead of time?

Yes! Store cooled chowder in the refrigerator for up to three days and reheat gently for best texture.

→ What are good serving ideas for this chowder?

Enjoy with crusty bread, a green salad, or extra crispy bacon crumbles and cheddar cheese on top.