Creamy Corn Bacon Chowder for Two
Perfectly portioned for two, this Creamy Corn Bacon Chowder is the ultimate comfort food for cozy nights in. Packed with tender russet potatoes, sweet corn kernels, and crispy bacon, it’s a rich, hearty soup that balances smoky and creamy flavors in every spoonful. With a quick 35-minute preparation, including just 10 minutes of prep time, this easy one-pot recipe is ideal for weeknight dinners or a laid-back lunch. Fresh ingredients like sautéed onions and garlic lend a savory depth, while a splash of heavy cream creates its luscious texture. Garnished with crumbled bacon and green onions for a pop of color and extra flavor, this small-batch chowder is as soul-warming as it is satisfying. Perfect for soup lovers seeking a simple yet indulgent meal!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 slices bacon
- 1 tablespoon unsalted butter
- 1 unit small yellow onion, diced
- 2 unit garlic cloves, minced
- 1 medium russet potato, peeled and diced
- 2 cups chicken or vegetable broth
- 1.5 cups fresh or frozen corn kernels
- 0.5 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions
In a medium-sized pot or Dutch oven, cook the bacon slices over medium heat until crispy, about 5-7 minutes. Remove the bacon and place it on a paper towel-lined plate. Once cooled, crumble into small pieces. Set aside.
Drain off most of the bacon grease from the pot, leaving about 1 tablespoon. Add the unsalted butter to the pot and melt over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced potato to the pot, followed by the chicken or vegetable broth. Bring to a gentle boil and then reduce the heat to a simmer. Cook for 10-12 minutes, or until the potato pieces are tender when pierced with a fork.
Stir in the corn kernels and crumbled bacon (save a small amount of bacon for garnish if desired). Let the mixture simmer for 2-3 minutes.
Reduce the heat to low and slowly stir in the heavy cream. Add the salt and black pepper, adjusting seasoning to taste. Let the chowder warm through for about 2 minutes, but do not let it boil.
Ladle the chowder into bowls and optionally garnish with reserved bacon pieces and chopped green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1577 mg | 69% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.3 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1045 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
