Easy Bacon Corn Chowder Recipe

A Pot Full of Memories

I think every family needs a good chowder recipe. This one is my go-to. It reminds me of my grandson, Leo. He always asks for it on a chilly day.

The smell fills the whole house. It feels like a warm hug from the inside. Doesn’t that smell amazing? It makes everyone gather in the kitchen, hungry and happy.

Why This Soup is Special

This soup matters because it brings people together. It is easy to make for a crowd. You do not need to be a fancy cook.

It turns simple things into a cozy meal. That is its magic. What is your favorite cozy meal to eat with family? I would love to know.

Let’s Get Cooking

First, get your biggest pot. Pour in the broth and let it get hot. Then add the potatoes, corn, bacon, and those powders.

Now, here is a little trick. Mix the flour and half-and-half in a bowl first. This stops the flour from making lumps. I learned that the hard way! My first batch was very lumpy. I still laugh at that.

The Fun Part: Toppings!

This is where everyone can make their bowl their own. I love extra cheese and green onions. The green onions add a nice fresh crunch.

*Fun fact*: The green onion is also called a scallion. It is just a young, thin onion picked before the bulb gets big. What toppings would you pile on your chowder?

A Little Story for You

I once made this for my book club. They all raved about it. One friend even called it “a bowl of comfort.” That made my heart smile.

This matters because food is more than just eating. It is about sharing and making memories. It is a simple way to show you care.

Your Turn in the Kitchen

Do not be afraid to make this soup your own. You could add a different spice. Or use a different vegetable. Cooking is an adventure.

If you make it, will you tell me how it turned out? I always enjoy hearing your kitchen stories. They make my day.

Ingredients:

Ingredient	Amount	Notes
College Inn Chicken Broth	2 (32-ounce) cartons
Frozen Southern style hash browns	1 (32-ounce) bag
Real bacon bits	1 (2.8-ounce) package	About 3/4 cup
Frozen kernel corn	1 (14 to 16-ounce) bag
Garlic powder	1 teaspoon
Onion powder	1 teaspoon
Half and half	1 cup
Flour	1/2 cup
Butter	4 tablespoon
Salt	To taste
Pepper	To taste
Sliced green onions, cheddar cheese, and crumbled bacon		For garnish

My Cozy Bacon Corn Chowder

This soup is like a warm hug on a chilly day. I learned to make it from my own grandma. She always said a good chowder fixes most things. I think she was right. Doesn’t that smell amazing?

Let’s get our big pot ready. This recipe is simple and so forgiving. You really can’t mess it up. I still laugh at the time I used too much pepper. We just called it “spicy” and ate it anyway.

• Step 1: Grab your biggest soup pot. Pour in both cartons of chicken broth. Turn the heat to medium-high. Wait for it to start bubbling. Then, add the frozen hash browns and corn. Sprinkle in the bacon bits, garlic powder, and onion powder. Give it a good stir. (A hard-learned tip: Use a pot bigger than you think you need. This chowder likes to splatter a little as it heats up.)
• Step 2: Now for the magic that makes it creamy. Take a small bowl. Whisk the half and half and flour together. Keep whisking until it’s smooth. No lumps allowed. Slowly pour this into your bubbling pot. Stir it in really well. Turn the heat down to a gentle simmer. Let it cook until the potatoes are soft. This thickens the soup beautifully.
• Step 3: The final touch is my favorite part. Drop in those four tablespoons of butter. Watch it melt into the chowder. It makes everything taste rich and wonderful. Now, taste a small spoonful. Add a little salt and pepper until it’s just right for you. Do you like your soup more salty or more peppery? Share below!

Cook Time: 15-20 minutes
Total Time: About 30 minutes
Yield: 6 big bowls
Category: Dinner, Soup

Three Fun Twists to Try

This recipe is like a favorite story. You can tell it a little differently each time. Here are some ways to change it up. I love getting creative in the kitchen.

• Summer Garden Twist: Use fresh corn cut right off the cob. Add a handful of chopped red bell pepper for a sweet crunch.
• Spicy Fiesta Twist: Stir in a can of diced green chiles. Top your bowl with a little scoop of sour cream to cool it down.
• Harvest Veggie Twist: Swap the corn for a bag of frozen mixed vegetables. Peas and carrots make it so colorful and fun.

Which one would you try first? Comment below!

Serving It Up Just Right

Ladle that steaming chowder into a deep bowl. Now for the best part, the toppings. I always set out little bowls of shredded cheddar cheese, sliced green onions, and extra bacon. Let everyone build their own perfect bowl. It feels like a party.

This soup is a whole meal by itself. But a crusty piece of bread is wonderful for dipping. A simple green salad on the side is nice too. For a drink, a cold glass of apple cider is lovely. Grown-ups might like a crisp lager beer with theirs. Which would you choose tonight?

Keeping Your Chowder Cozy

Let’s talk about storing this lovely soup. It keeps well in the fridge for about four days. Just use a container with a tight lid.

You can also freeze it for a later meal. I freeze mine in single portions. This makes a quick lunch so easy.

I remember my first time freezing chowder. I forgot to leave space in the container. The lid popped right off in the freezer. What a mess. Now I know better.

To reheat, warm it slowly on the stove. Add a splash of broth if it’s too thick. This keeps the creamy texture just right.

Batch cooking like this saves you time on busy nights. It means a warm meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Troubles

Sometimes our soup needs a little help. Here are some easy fixes. Your soup will be perfect in no time.

Is your chowder too thin? Mix a tablespoon of flour with two tablespoons of broth. Whisk this back into the pot. It will thicken up nicely.

I once added the flour directly to the hot soup. It made little lumps. Whisking it with cold liquid first is the secret. This matters because a smooth soup feels so much nicer to eat.

Tasting a bit bland? Add more salt and pepper slowly. Taste it after each pinch. This builds flavor without going too far.

Potatoes still a bit hard? Just let the soup simmer longer. Stir it now and then. Getting the basics right builds your cooking confidence. Which of these problems have you run into before?

Your Chowder Questions Answered

Q: Can I make this gluten-free? A: Yes. Just use cornstarch instead of flour. Mix it with the half and half the same way.

Q: Can I make it ahead? A: Absolutely. Make it the day before. The flavors get even better overnight. Fun fact: Soups are often more flavorful the next day!

Q: What if I don’t have frozen hash browns? A: You can use diced fresh potatoes. Just cook them a little longer until they are soft.

Q: Can I double the recipe? A: Of course. Just use a very large pot. It feeds a crowd or fills your freezer.

Q: Are the garnishes important? A: They add a nice fresh crunch. But the soup is still delicious without them. Which tip will you try first?

My Kitchen Table Send-Off

I hope you love making this chowder. It is such a comforting meal for a chilly day. Share it with someone you love.

I would be so happy to see your creations. It makes my day to see your photos. You can share them with all of us.

Have you tried this recipe? Tag us on Pinterest! Let’s build a cozy community of good food. I can’t wait to see your bowls of soup.

Happy cooking!

—Elowen Thorn.