Creamy Bacon & Corn Chowder

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A hearty, comforting chowder packed with smoky bacon, tender potatoes, and sweet corn — perfect for cozy nights in.

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Dietary Badges: Contains Dairy, Contains Pork, Gluten-Containing

Ingredients

  • Chopped bacon

  • Diced onion

  • Minced garlic

  • Small diced red potatoes

  • Frozen corn

  • Vegetable broth

  • Dried thyme

  • Kosher salt

  • Ground black pepper

  • Heavy cream

  • All-purpose flour

  • Fresh chives, chopped

Instructions

  1. Sauté Bacon: Set a 6-quart Crock-Pot® Express Crock to Brown/Sauté. Once hot, cook the chopped bacon until crisp (about 6 minutes). Transfer bacon to a paper towel–lined plate.

  2. Cook Aromatics: Add diced onion to the pot and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for 1 minute more.

  3. Combine Base Ingredients: Return cooked bacon to the pot. Add potatoes, corn, vegetable broth, thyme, salt, and pepper.

  4. Pressure Cook: Secure the lid, set to High Pressure, and cook for 10 minutes.

  5. Finish Chowder: Release pressure, remove the lid, and stir in heavy cream and flour until well combined and thickened.

  6. Serve: Ladle into bowls and garnish with fresh chives.

Notes:

  • Use fresh, ripe corn when in season for even more sweetness.

  • For a gluten-free option, replace the flour with cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water).

Brief Introduction

This creamy bacon & corn chowder is the ultimate weeknight comfort food — rich, smoky, and satisfying in just 30 minutes. Perfect for chilly evenings, it uses simple pantry and freezer staples to create something indulgent yet effortless.

Step-by-Step Cooking Guide

Making the Base

  1. Crisp the Bacon: Heat the multi-cooker on Brown/Sauté. Add chopped bacon and cook until golden and crisp. Tip: Stir occasionally for even browning and to render maximum flavor into the pot.

  2. Soften the Onion: Add onion to the bacon drippings and cook until translucent with a slight golden edge. Tip: If onions start to stick, add a splash of broth to deglaze.

  3. Add Garlic: Stir in garlic for 1 minute until fragrant — avoid browning to prevent bitterness.

Building the Chowder

  1. Layer the Flavors: Return bacon to the pot along with potatoes, corn, broth, thyme, salt, and pepper. Stir to combine.

  2. Pressure Cook: Lock the lid, set to High Pressure, and cook for 10 minutes. This infuses the potatoes with flavor while tenderizing them perfectly.

Finishing Touches

  1. Creamy Perfection: Carefully release pressure. Stir in heavy cream and flour until smooth and thickened. Tip: Whisk flour with a little cream first to avoid lumps.

  2. Serve & Garnish: Ladle into bowls, sprinkle with chives, and serve hot.

Ingredient Details & Substitution Tips

  • Bacon: Adds smoky depth. For a vegetarian option, skip bacon and sauté onions in olive oil; add smoked paprika for a similar flavor note.

  • Potatoes: Red potatoes hold their shape well. Substitute Yukon Golds for a creamier bite.

  • Frozen Corn: Convenient and sweet year-round; use fresh kernels in summer for brighter flavor.

  • Vegetable Broth: Keeps it vegetarian-friendly (if omitting bacon). Chicken broth works for extra richness.

  • Heavy Cream: Creates a luscious texture. Substitute half-and-half for a lighter version.

  • Flour: Thickens the chowder. Gluten-free flour or cornstarch can be used.

Recipe Variations & Serving Suggestions

  • Spicy Kick: Add diced jalapeños or 1/2 tsp crushed red pepper flakes.

  • Seafood Twist: Stir in cooked shrimp or crab meat at the end.

  • Cheesy Upgrade: Add 1 cup shredded cheddar when stirring in cream for a richer flavor.

  • Serving Ideas: Pair with crusty bread, a side salad, or serve in bread bowls for a cozy presentation.

Storage & Make-Ahead Information

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

  • Freezing: Freeze in portions for up to 2 months. Thaw in the fridge overnight.

  • Reheating: Warm on the stovetop over medium-low heat, adding a splash of broth if too thick.

  • Make-Ahead: Prepare the base (steps 1–4) a day ahead; add cream and flour just before serving.

Nutrition Facts (per serving)

Calories: ~320 kcal | Carbs: 28g | Protein: 9g | Fat: 20g | Fiber: 3g | Sodium: 620mg

FAQs

Q: Can I make this without a pressure cooker?
A: Yes — simmer in a large pot on the stovetop for 25–30 minutes, until potatoes are tender.

Q: How do I thicken without flour?
A: Use a cornstarch slurry or blend 1 cup of chowder and stir it back in.

Q: Can I make it dairy-free?
A: Yes — use coconut milk or unsweetened oat cream instead of heavy cream.

Personal Story

I first made this chowder on a rainy Sunday when all I had in my fridge was bacon, potatoes, and a bag of frozen corn. The result? A warm, creamy bowl of pure comfort — and it’s been on repeat ever since.

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