Name: Cheesy Corn Chowder with Bacon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 6 slice bacon; 1 small white onion; 1 shallot; 3 clove garlic; 1/2 tsp fresh thyme leaves; 2 medium potatoes; 2 cups frozen or canned corn; 1 can creamed corn; 3 cups chicken broth; 3/4 cup heavy cream; 1 cup sharp cheddar cheese; 1 tsp salt; 1 tsp black pepper; 1 tsp smoked paprika; 1 tsp sugar; 3 stalks green onion

This Cheesy Corn Chowder with Bacon is cozy, cheesy, and perfectly balanced. Creamed corn and potatoes give it body, sharp cheddar makes it rich, and a tiny touch of sugar makes the sweet corn flavor shine.

It all comes together in one pot in about 40 minutes, starting with crispy bacon and ending with a bowl you will want to curl up with all fall and winter.

Why You’ll Love This Cheesy Corn Chowder

One pot: everything cooks in the same pot as the bacon.
Thick and creamy: a partial blend gives body without flour.
Cheesy: sharp cheddar melts right in.
Pantry friendly: frozen or canned corn works great.

Cheesy Corn Chowder Ingredients

Bacon

Cooked first so its fat flavors the whole pot.

Onion, Shallot and Garlic

The aromatic base for the chowder.

Potatoes

They make the chowder hearty and help thicken it when blended.

Corn and Creamed Corn

Double the corn for sweetness and creamy body.

Broth, Cream and Cheddar

Chicken broth for depth, heavy cream and sharp cheddar for richness.

Seasonings and Green Onion

Salt, pepper, smoked paprika, a little sugar, and fresh green onion.

Good to Know: This chowder is gluten-free as written. Check your broth and creamed corn labels to be sure.

How to Make Cheesy Corn Chowder

Step 1: Cook the Bacon

Cook the bacon in a large pot until crispy. Remove it, leaving the fat in the pot.

Step 2: Sauté the Aromatics

Sauté the onion, shallot, and garlic in the bacon fat for 3 to 4 minutes until soft.

Step 3: Simmer

Add the corn, creamed corn, potatoes, and white parts of the green onion. Pour in the broth, season, and bring to a boil. Cover and simmer 15 to 20 minutes until the potatoes are tender.

Step 4: Blend

Remove about half the vegetables. Use an immersion blender to pulse the rest until creamy, then return the reserved vegetables.

Step 5: Finish

Off the heat, stir in the cream and cheddar until smooth. Mix in most of the bacon and top with more bacon, cheese, and green onion.

Carly’s Expert Tips

Add cheese off the heat. It keeps the cheddar smooth instead of grainy.
Shred your own cheddar. It melts better than pre-shredded.
Blend to your liking. Blend more for a thicker chowder.
Use smoked bacon. It adds even more depth.

Make It Your Own

Chicken corn chowder: Stir in shredded rotisserie chicken.
Spicy: Add diced jalapeño with the onions.
Vegetarian: Skip the bacon, use butter and vegetable broth.
Loaded: Top with sour cream and chives.

Make-Ahead and Meal Prep: Make the chowder up to 3 days ahead. Store the bacon topping separately so it stays crisp, and reheat gently.

What to Serve With Cheesy Corn Chowder

Serve with crusty bread, cornbread, biscuits, or a grilled cheese for dunking. A simple green salad balances the richness.

Storing and Reheating

Fridge: Store in an airtight container for up to 4 days.

Reheat: Warm on the stove over low heat, stirring and adding a splash of broth if thick.

Freezer: Cream-based soups can separate, so freezing is not recommended.

What People Ask About Cheesy Corn Chowder

Can I use fresh corn instead of frozen or canned?

Yes. Fresh corn cut off the cob is delicious here.

How do I make corn chowder thicker?

Blend more of the soup or simmer it a little longer.

Can I use milk instead of heavy cream?

Yes, but it will be thinner and less rich.

What potatoes are best for chowder?

Yukon Golds hold their shape and add creaminess.