Harvest Corn Chowder with Red Potatoes and Bacon

Introduction

Harvest Corn Chowder is the perfect balance of cozy comfort and seasonal freshness. It celebrates the natural sweetness of corn, the creaminess of red potatoes, and the smoky richness of crisp bacon—all tied together in a velvety broth. This soup is hearty enough to be a full meal on its own, yet light enough to enjoy as a starter for a larger dinner spread.

This dish brings to mind the warmth of autumn harvests, the crisp air of fall evenings, and the joy of sharing a comforting bowl of soup with loved ones. The bacon adds irresistible smoky notes, while the potatoes create a creamy, satisfying texture. Every spoonful offers a little sweetness, smokiness, and richness—a perfect representation of comfort in a bowl.

Why I Love This Recipe

I love this recipe because it combines some of my favorite flavors: corn, potatoes, and bacon. The soup feels indulgent and homey yet uses simple ingredients that are easy to find. The red potatoes hold their shape beautifully, adding texture without becoming mushy, and the corn adds a natural sweetness that balances the smoky bacon.

It’s also incredibly versatile—you can make it rustic and chunky or blend it smooth and creamy depending on your mood. It’s one of those dishes that tastes even better the next day, making it a meal-prep favorite in my home.

Why It’s a Must-Try Dish

• A seasonal classic that highlights fresh or frozen corn.
• Perfectly balanced flavors: smoky, creamy, sweet, and savory.
• Great for weeknight dinners or gatherings.
• Family-friendly—everyone loves it!
• Flexible—you can adjust creaminess, add veggies, or make it lighter.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Servings and Nutrition

• Servings: 6
• Calories per Serving: ~350 kcal
• Course: Main Course / Soup
• Cuisine: American

Ingredients

• 6 slices thick-cut bacon, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium red potatoes, diced into ½-inch cubes
• 4 cups fresh corn kernels (or frozen, thawed)
• 4 cups chicken broth (or vegetable broth for lighter version)
• 1 cup half-and-half (or heavy cream for richer texture)
• 1 cup whole milk
• 2 tbsp all-purpose flour
• 2 tbsp butter
• ½ tsp smoked paprika (optional, enhances bacon flavor)
• ½ tsp dried thyme
• Salt and black pepper, to taste
• 2 green onions, chopped (for garnish)
• Fresh parsley, chopped (optional, for garnish)

Cooking Directions

Step-by-Step Preparation Method:

1. Cook the bacon
   • In a large Dutch oven or soup pot, cook diced bacon over medium heat until crisp.
   • Remove bacon with a slotted spoon and set aside on a paper towel. Leave about 1–2 tbsp bacon fat in the pot.
2. Sauté aromatics
   • Add diced onion to the pot and cook until softened (5 minutes).
   • Stir in garlic and cook for 1 minute until fragrant.
3. Cook potatoes and corn
   • Add diced red potatoes and corn kernels to the pot. Stir to combine with onion and garlic.
4. Build the soup base
   • Sprinkle flour over the mixture and stir for 1–2 minutes to create a roux.
   • Add butter, then slowly whisk in chicken broth, ensuring no lumps form.
5. Simmer
   • Bring to a boil, then reduce heat and let simmer for 15 minutes, until potatoes are tender.
6. Add creaminess
   • Stir in half-and-half and milk. Add smoked paprika, thyme, salt, and pepper.
   • Simmer another 5 minutes, stirring occasionally.
7. Finish the soup
   • Stir in most of the crispy bacon (reserve some for garnish).
   • Taste and adjust seasoning.
8. Serve
   • Ladle into bowls, garnish with reserved bacon, chopped green onions, and parsley.

How to Serve

• Serve hot with crusty bread, cornbread, or garlic biscuits.
• Pair with a green salad for a balanced meal.
• Top with shredded cheddar cheese for extra indulgence.

Recipe Tips

• Use fresh seasonal corn for the sweetest flavor. Frozen corn works too.
• If you like a creamier soup, blend half the mixture with an immersion blender.
• Cook the flour in the pot for at least 1–2 minutes to avoid a raw flour taste.
• Don’t skip the bacon garnish—it adds crunch and smoky flavor!

Variations

• Vegetarian: Skip bacon, use butter or olive oil, and vegetable broth. Add smoked paprika for flavor.
• Spicy: Add diced jalapeños or a pinch of cayenne.
• Seafood Chowder: Add shrimp or crab at the end of cooking for a coastal twist.
• Cheesy Chowder: Stir in 1–2 cups of shredded sharp cheddar at the end.
• Low-Calorie: Use light milk and skip cream, thickening the soup with blended potatoes instead.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Best frozen without dairy. Make soup through the simmering stage, then cool and freeze up to 3 months. Add milk/cream when reheating.
• Reheating: Warm gently on stovetop. Stir occasionally and add broth if too thick.

Special Equipment Needed

• Large Dutch oven or heavy-bottomed soup pot
• Wooden spoon
• Ladle for serving
• Immersion blender (optional, for creamier texture)

FAQ

Q: Can I make this ahead of time?
Yes! It tastes even better the next day. Store refrigerated and reheat gently.

Q: Can I use Yukon gold potatoes instead of red?
Absolutely. Yukon golds are creamy and hold their shape well.

Q: How do I thicken the soup without flour?
Blend some of the potatoes and corn for a naturally thick base.

Q: Can I make this dairy-free?
Yes, use full-fat coconut milk or cashew cream instead of dairy.

Conclusion

Harvest Corn Chowder with Red Potatoes and Bacon is a bowl of cozy, rustic comfort that brings the best of seasonal flavors together. With smoky bacon, creamy potatoes, and naturally sweet corn, it’s the kind of dish that feels both homestyle and indulgent. Perfect for chilly nights, potluck dinners, or when you simply want a meal that hugs you from the inside out, this chowder is destined to become a household favorite.