Last autumn, during a rainy week that kept me indoors more than I liked, I decided to revisit a recipe that had been tucked away in my mother’s old, worn recipe box. The card was stained from decades of use, with a note in her handwriting that simply read, “Good for cold days.”
My mother didn’t need to be poetic with her recipes, her food always did the talking. I remembered her standing at the stove, the kitchen windows fogged from the steam, while I sat at the table doing my homework. The scent of bacon mingling with simmering vegetables would fill the entire house.
These days, cooking this chowder brings back those moments so vividly, I can almost hear her humming to herself while stirring the pot. I’ve added my own touches over the years, like a splash of cream for extra richness and fresh chives for a pop of color. But the soul of the recipe is still hers—hearty, comforting, and full of flavor.
Now, I make it in my multi-cooker, which cuts down on cooking time without losing any of the depth that slow stovetop simmering gives. It’s the kind of soup that wraps you up like a blanket, with every spoonful reminding you that the simplest ingredients often create the most lasting memories.
Short Description
A rich, velvety corn chowder loaded with tender potatoes, sweet corn, smoky bacon, and fresh herbs. Quick to make in a multi-cooker yet full of classic, slow-cooked flavor.
Key Ingredients
- 4 slices bacon, chopped
- 1 onion, small diced
- 3 cloves garlic, minced
- 4 red potatoes, small diced
- 1 (16 oz) package frozen corn
- 4 cups vegetable broth
- 1 tsp dried thyme
- Kosher salt and ground black pepper, to taste
- 3/4 cup heavy cream
- 2 Tbsp flour
- 2 Tbsp chopped fresh chives
Tools Needed
- Crock-Pot® 6-Quart Express Crock Multi-Cooker (or similar pressure cooker)
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
- Small mixing bowl
- Ladle
Cooking Instructions
Step 1: Crisp the Bacon
Set your multi-cooker to the Brown/Sauté setting. Once it’s hot, add the chopped bacon. Cook for about 6 minutes until it turns deep golden and crisp. Transfer the bacon to a paper towel-lined plate, leaving the flavorful drippings in the pot.
Step 2: Sauté the Aromatics
Add the diced onion to the bacon drippings and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 more minute, just until fragrant.
Step 3: Build the Base
Stir in the cooked bacon, diced potatoes, frozen corn, vegetable broth, thyme, salt, and pepper. Give it a good stir so everything is evenly distributed.
Step 4: Pressure Cook
Lock the lid, set the pressure to high, and cook for 10 minutes. This will tenderize the potatoes and infuse the broth with all those savory flavors.
Step 5: Add the Cream and Thicken
Carefully release the pressure and remove the lid. In a small bowl, whisk the heavy cream with the flour until smooth. Stir this mixture into the chowder until fully combined. Let it simmer for 2–3 minutes to thicken slightly.
Step 6: Serve
Ladle into bowls, sprinkle with fresh chives, and serve warm. The soup should be creamy, rich, and dotted with colorful vegetables and herbs.
Why You’ll Love This Recipe
Comfort in a Bowl: Smoky bacon, creamy potatoes, and sweet corn make this chowder satisfying and nostalgic.
Quick but Flavorful: Using a multi-cooker cuts down on time while preserving that homemade depth of flavor.
Versatile: Great as a main dish or a hearty side. Works for weeknight dinners or cozy weekends.
Family-Friendly: Mild flavors with a creamy texture make it appealing to all ages.
Make-Ahead Friendly: Even better the next day as flavors meld.
Mistakes to Avoid & Solutions
Using too much salt early on: Bacon is already salty. Taste before adding more seasoning at the end.
Overcooking the potatoes: Dice them evenly so they cook at the same rate. Pressure cooking too long can make them mushy.
Skipping the flour step: Without flour, the chowder can be too thin. If avoiding gluten, use cornstarch instead.
Not whisking the cream and flour together first: Adding flour directly to the hot soup can cause lumps.
Neglecting fresh herbs: Chives or parsley at the end brighten the flavors.
Serving and Pairing Suggestions
Serve with crusty bread or warm cornbread for dipping.
Pair with a crisp green salad with lemon vinaigrette to balance the richness.
For a dinner party, offer it in small mugs as a starter.
Great with a glass of dry white wine or apple cider.
Storage and Reheating Tips
Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Not ideal due to cream content, but if freezing, do so before adding cream, then stir cream in when reheating.
Reheating: Warm gently on the stovetop over low heat, stirring often to prevent curdling. Add a splash of broth if too thick.
FAQs
1. Can I use fresh corn instead of frozen?
Yes, about 3 cups of fresh kernels work beautifully, especially in summer.
2. Can I make it vegetarian?
Skip the bacon and sauté onion in olive oil or butter. Add smoked paprika for a hint of smokiness.
3. How do I thicken without flour?
Use cornstarch or a portion of mashed potatoes to naturally thicken the chowder.
4. Can I cook this on the stovetop instead?
Yes. Simmer covered for about 20–25 minutes until potatoes are tender, then add the cream mixture.
5. What’s the best potato for chowder?
Waxy potatoes like red or Yukon Gold hold their shape best.
Tips & Tricks
Use a mix of corn varieties (sweet and super-sweet) for layered flavor.
Crisp the bacon well for maximum texture contrast.
For extra richness, replace half the vegetable broth with chicken broth.
A pinch of cayenne adds a gentle warmth without overpowering.
Garnish with shredded cheddar for a cheesy twist.
Recipe Variations
Southwest Corn Chowder: Add diced green chiles, cumin, and swap chives for cilantro.
Seafood Corn Chowder: Stir in cooked shrimp or crab at the end for a coastal-inspired version.
Lightened-Up Chowder: Use half-and-half instead of heavy cream and turkey bacon instead of pork bacon.
Loaded Potato Corn Chowder: Add shredded cheddar and a dollop of sour cream when serving.
Final Thoughts
Cooking this chowder never feels like a chore to me. It’s the kind of dish that asks you to slow down, to savor not just the flavors but the act of making it. Every step—the scent of bacon crisping, the sound of broth bubbling, the sight of cream swirling into gold—feels like part of a ritual.
When I ladle it into bowls and see my family take that first spoonful, I know this humble chowder has done its job: it’s warmed more than just their hands. And that’s why it will always have a place in my recipe box, right next to the original card my mother wrote decades ago.
Creamy Corn Chowder With Bacon
Ingredients
- 4 slices bacon chopped
- 1 onion small diced
- 3 cloves garlic minced
- 4 red potatoes small diced
- 1 16 oz package frozen corn
- 4 cups vegetable broth
- 1 tsp dried thyme
- Kosher salt and ground black pepper to taste
- ¾ cup heavy cream
- 2 Tbsp flour
- 2 Tbsp chopped fresh chives
Instructions
- Set the multi-cooker to Brown/Sauté. Cook chopped bacon for about 6 minutes until crisp. Transfer to a paper towel-lined plate, keeping the drippings.
- Add diced onion to drippings, cook 3–4 minutes until soft. Stir in garlic, cook 1 minute.
- Add bacon, potatoes, corn, broth, thyme, salt, and pepper. Stir well.
- Lock lid, set to high pressure, cook 10 minutes.
- Release pressure, whisk cream and flour, stir into chowder. Simmer 2–3 minutes.
- Ladle into bowls, top with chives, and serve warm.
