Cozy, cheesy, and perfectly balanced - the creamed corn & potatoes give it body, and that tiny touch of sugar makes the corn flavor shine. This hearty soup is a one-pot wonder that combines crispy bacon, creamy cheddar, and sweet corn for a comforting meal.
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Cook the bacon in a large pot until crispy. Remove with tongs or a slotted spoon, leaving the bacon fat in the pot.
Sauté the onion, shallot, and garlic in the bacon fat for 3–4 minutes, until soft and fragrant.
Add the corn, creamed corn, potatoes, and white parts of the green onion. Pour in the chicken broth and season with salt, pepper, smoked paprika, and sugar.
Bring to a boil, then cover and simmer for 15–20 minutes, until the potatoes are tender.
Remove about half of the vegetables from the pot and set aside. Use an immersion blender to pulse the remaining soup until creamy and thick, then return the reserved vegetables to the pot.
Stir in the heavy cream and cheddar off the heat until smooth and creamy. Mix in the bacon, leaving a handful aside for topping.
Top with bacon, more cheese, and green onion greens before serving.
For extra flavor, use smoked bacon and sharp cheddar cheese.
If you prefer a thicker chowder, blend more of the soup or add a tablespoon of flour while sautéing the onions.
Garnish with fresh thyme or parsley for added freshness.
Can I use fresh corn instead of frozen or canned?
Yes, fresh corn can be used. Simply cut the kernels off the cob and add them to the soup.
Can I make this soup vegetarian?
You can substitute the bacon with smoked paprika for flavor and use vegetable broth instead of chicken broth.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I freeze this chowder?
Yes, you can freeze the chowder without the cream and cheese. Add them after reheating for best results.
What can I serve with this chowder?
Serve with crusty bread or a side salad for a complete meal.
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