This post may contain affiliate links. Please see our disclosure policy.
This corn chowder with bacon and tomatoes is a hearty, flavor-packed soup that celebrates the best of summer produce. Fresh ears of corn bring natural sweetness, while crispy bacon adds a smoky depth. Juicy tomatoes introduce a subtle acidity that balances the richness, creating a well-rounded dish perfect for any occasion. Served with a light salad, it makes a terrific, easy meal.
Ingredient Notes
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CORN: When it’s in season, fresh corn is our pick for the sweetest flavor. Fresh corn kernels cut from the cob give the best texture, too. When out of season, use high-quality frozen corn, but avoid canned corn, as it tends to be overly soft and salty.
BACON: Thick-cut bacon is ideal for both flavor and texture, and applewood smoked bacon is one of our favorites. Cook it until just crisp and reserve the drippings to add depth to the chowder’s base aromatics, the onion and garlic.
TOMATOES: Cherry or grape tomatoes hold their shape well and add a bright, slightly acidic balance to the creamy chowder.
POTATOES: We used baby red bliss potatoes, which hold their shape well and add a pleasant, creamy bite to the chowder. No need to peel, either. Baby gold potatoes would be another good choice.
HEAVY CREAM: For a rich, velvety finish, heavy cream works best, but half-and-half offers a lighter alternative without sacrificing too much body. Add it at the end to avoid curdling.
Prep Overview
How to Make Corn Chowder with Bacon and Tomatoes
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
Start by slicing the kernels off the cobs and setting them aside. In a soup pot, cook the bacon until crisp, then set it aside and sauté some onion and garlic in the remaining fat with a bit of butter. Once the onion is soft, add the broth and potatoes and simmer until the potatoes are just tender. Toss in the corn and cooked bacon, season to taste, and let it all simmer together to develop flavor.
To finish, scoop out a bit of the solids and set aside to keep some texture, then blend the rest of the soup until smooth. Stir the reserved solids back in along with the halved tomatoes, and let them heat through. Finish with a splash of cream and top each bowl with a sprinkle of scallions before serving.
More Sweet Corn Recipes to Try
If you love the flavor of fresh sweet corn, you’ll enjoy exploring more recipes from our collection. Start by learning how to cook fresh corn for maximum flavor and texture. For a lighter soup recipe, try our creamy Sweet Corn Bisque. For a vibrant summer side, try our Corn and Tomato Salad. You might also enjoy our Mexican-inspired Street Corn Flatbread or grilled corn with cotija, cilantro, and lime.
Corn Chowder with Bacon and Tomatoes
Ingredients
- 8 ears fresh, sweet corn, husked
- 1/4 lb bacon, cut into 1/2-inch pieces
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 1 clove garlic, finely chopped
- 3-1/2 cups low sodium chicken broth
- 4 small potatoes, we used red bliss, cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 1 pint cherry or grape tomatoes, halved
- 1/4 cup heavy cream
- 3 to 4 scallions, thinly sliced
Instructions
- Cut the kernels off the corn and set aside (see notes).
- In a medium-sized soup pot, fry the bacon until crisp, transfer to a paper towel-lined plate and set aside. Drain all but 1 tablespoon of the bacon fat from the pan, add the butter and heat over medium heat.
- Add the onion and garlic and sauté until the onion is soft and pale golden in color, 3 to 4 minutes. Add the chicken broth and potatoes, cover and bring to a simmer.
- Cook until the potatoes are barely tender, about 6 minutes, then add the corn and bacon to the pan. Season with salt and pepper, cover and continue cooking, stirring occasionally, for 10 minutes.
- Using a slotted spoon, transfer 1 to 1-1/2 cups of the corn kernels, potato chunks and bacon to a bowl and set aside. Using a hand-held immersion blender (or conventional blender), purée the remaining soup until smooth. Return the reserved solids to the pan along with the tomatoes. Cook for 1 to 2 minutes, tasting and adjusting the seasoning as needed.
- Stir in the heavy cream, ladle into serving bowls and garnish with sliced scallions.
Notes
Slicing corn kernels from the cob:
The simplest method is to use a sharp knife and a large cutting board. Hold the cob at a 45-degree angle and slice downward—this keeps kernels from scattering. Scoop them into a bowl as you go to avoid pile-up and save cleanup. No need for fancy tools or extra dishes.Tips for richer corn flavor:
After cutting off the kernels, run the back of the knife down each cob to extract the “corn milk.” Stir it into the pot along with the kernels and bacon – it adds extra sweetness and a rich, creamy texture and body to the chowder.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.