Recipe Snapshot
- Dish: Creamy corn and potato chowder with bacon and fresh tomatoes
- Flavor Profile: Sweet corn balanced by smoky bacon, creamy potatoes, and bright tomatoes
- Key Ingredient: Fresh sweet corn provides the chowder’s signature flavor and natural sweetness
- Method: Part of the soup is puréed for creaminess, then combined with the reserved corn, potatoes, bacon, and tomatoes for hearty bites throughout
- Servings: 4
- Total Time: 55 minutes
- Effort Level: Simple
A Summer Spin on Classic Corn Chowder
Corn and potato chowder is often thought of as cool-weather comfort food, but this version takes advantage of peak-season ingredients to create something lighter and brighter. Fresh sweet corn provides the foundation, bacon adds smoky depth, and potatoes lend body and creaminess without relying on large amounts of cream.
What sets this recipe apart is the addition of fresh tomatoes, stirred in near the end of cooking. Their acidity balances the corn’s natural sweetness and the bacon’s richness, creating a more layered flavor than a traditional corn chowder recipe. During testing, we found that partially puréeing the soup delivered the creamy texture people expect from chowder, while still leaving plenty of corn, potatoes, and bacon intact to provide texture that complements the tomatoes.
Ingredient Notes
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Corn: Fresh sweet corn delivers the best flavor and texture, particularly during summer. If fresh corn isn’t available, use a good-quality frozen variety. We don’t recommend canned corn because it tends to be softer and saltier.
- Potatoes: Baby red potatoes work well because they hold their shape while contributing to the chowder’s creamy texture. No peeling required. Baby gold potatoes are a good substitute.
- Bacon: Thick-cut bacon adds the best texture and smoky flavor. Applewood smoked bacon is a favorite choice. Be sure to reserve a tablespoon of the drippings to sauté the onion and garlic for extra depth.
- Tomatoes: Cherry or grape tomatoes are ideal because they hold their shape and add a bright, acidic note that balances the sweetness of the corn and richness of the bacon.
- Heavy cream: Heavy cream provides the richest finish, but half-and-half can be used for a lighter chowder. Stir it in at the end of cooking and avoid boiling after it’s added.
- Scallions: A garnish of thinly sliced scallions adds fresh flavor and a pop of color that balances the richness of the chowder.
A Quick Look at Preparation
How to Make Corn and Potato Chowder with Bacon and Tomatoes
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
The first step is to build the chowder’s flavor base. Cook the bacon until crisp, then use a small amount of the rendered fat to sauté the onion and garlic. This creates a savory foundation that carries the smoky bacon flavor throughout the soup without making it heavy.
Next, simmer the potatoes in chicken broth until they’re just beginning to soften, then add the corn and bacon. Once everything is tender, reserve a portion of the corn, potatoes, and bacon before puréeing the remaining soup. This simple technique creates a naturally creamy texture from the potatoes and corn while leaving plenty of hearty ingredients intact for texture.
To finish, stir the reserved ingredients back into the chowder along with the tomatoes. Adding the tomatoes at the end preserves their fresh flavor and prevents them from breaking down completely into the soup. A splash of cream brings everything together, and a garnish of sliced scallions adds a fresh contrast to the sweet corn and smoky bacon.
Tested Tips
- Use the corn milk: After cutting the kernels from the cobs, scrape them with the back of your knife to collect the starchy liquid known as corn milk. Adding it to the chowder boosts both the corn flavor and the soup’s naturally creamy texture.
- Preserve some texture: Don’t purée the entire batch of soup. Reserving some of the corn, potatoes, and bacon before blending creates the contrast in texture that gives chowder its characteristic hearty feel.
- Add the tomatoes at the end: Cherry and grape tomatoes retain their fresh flavor and texture when they’re added just before serving. Cooking them for too long can cause them to break down and lose the bright acidity that balances the richness of the chowder.
Serving Suggestions
A crisp green salad with a tangy vinaigrette makes a simple accompaniment to this corn and potato chowder. The bright acidity balances the sweetness of the corn and richness of the bacon.
If you’re serving this chowder for a casual lunch or supper, homemade cornbread makes an excellent accompaniment too. Its lightly sweet flavor complements the corn while providing a sturdy option for soaking up every last spoonful.
More Fresh Corn Recipes
Fresh sweet corn is one of summer’s most versatile ingredients working just as well in soups as it does in salads, flatbreads, and simple side dishes. Try Light and Creamy Corn Bisque, an elegant, silky soup that lets the natural sweetness of corn take center stage; Corn and Tomato Salad, a fresh summer side with juicy tomatoes and a light vinaigrette; or Mexican Street Corn Flatbread, a quick dinner inspired by the bold flavors of elote. For a simple seasonal favorite, Grilled Corn with Cotija, Cilantro and Lime adds smoky char and bright, tangy flavor.
Corn and Potato Chowder with Bacon and Tomatoes
Ingredients
- 8 ears sweet corn, husked
- 1/4 lb bacon, cut into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 1/2 cup chopped sweet onion
- 1 clove garlic, minced
- 3-1/2 cups low sodium chicken broth
- 8 ounces red bliss potatoes, cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 1 pint cherry or grape tomatoes, halved
- Salt and freshly ground black pepper
- 1/4 cup heavy cream
- 3 scallions, thinly sliced
Instructions
- Cut the kernels from the corn cobs and set aside. If desired, use the back of a knife to scrape the cobs and extract the corn milk; reserve it with the kernels (see notes).
- In a medium soup pot, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate and set aside. Drain all but 1 tablespoon of the bacon fat from the pot, then add the butter.
- Add the onion and sauté until the onion is soft and lightly golden, 3 to 4 minutes. Add the garlic and sauté for another minute until fragrant.
- Add the chicken broth and potatoes. Cover, bring to a simmer, and cook until the potatoes are just beginning to soften, about 6 minutes.
- Stir in the corn kernels, reserved corn milk (if using), and cooked bacon. Season lightly with salt and pepper. Cover and continue cooking, stirring occasionally, until the corn is tender and the potatoes are fully cooked, about 10 minutes.
- Using a slotted spoon, transfer 1 to 1-1/2 cups of the corn, potatoes, and bacon to a bowl and set aside. Purée the remaining soup in the pot with an immersion blender until smooth (or carefully transfer to a conventional blender and purée in batches).
- Return the reserved corn mixture to the pot and stir in the tomatoes. Cook until the tomatoes are heated through, about 2 minutes. Taste and adjust the seasoning as needed.
- Stir in the heavy cream and remove the chowder from the heat. Ladle into bowls and garnish with sliced scallions before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We tried this soup for dinner last night and really enjoyed it – can’t wait to try it again when the local corn comes in. Didn’t have any scallions so I used parsley instead, but I’ll be sure to get some next time. Thank you for sharing this.
Hi Sharon,
Glad to hear you liked the chowder and plan to make it again. Thanks for taking the time to let us know.
This was so good!! I wondered if it was necessary to discard most of the bacon fat, but I did as instructed since I figured you had a reason. Maybe it would be too bacon-y otherwise?
Hi Craige – So glad you enjoyed the soup! You could certainly opt to keep more of the bacon fat (and sometimes I do). I generally write my recipes on the conservative side because there are so many different types and brands of bacon. Some could be too salty or have an overpowering smoke flavor but it’s all a matter of taste.