Bacon Corn Chowder
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Deep, rich creamy flavors with plenty of corn create a hearty Bacon Corn Chowder recipe. This soup makes a perfect side dish to serve with meat or a sandwich.

Recipe For Bacon Corn Chowder
Every spoonful of our Bacon Corn Chowder has a different flavor that sticks out because of the variety of ingredients.
Fresh vegetables and frozen Sweet corn create a fresh flavored meal on a chilly day. Potatoes help fill you up. Evaporated milk adds to the richness and cream of corn helps create a deep creaminess that is so enjoyable.
A church friend shared this as one of the recipes she has made for decades. I had never made chowder and was skeptical, but everyone we shared this recipe with in the testing process was also surprised to like the soup so much.

When we originally made this we were on a soup kick and also enjoy Chicken and White Bean Chili, Slow Cooker Chili, and my Mom’s Crock Pot Beef Stew.
Ingredients Needed
- Bacon – six strips create a wonderful undertone of smoky and meaty
- Celery, Red Pepper, Onion – add a variety of flavors, one can be omitted if not available
- Potato – fresh or frozen, cut into small cubes
- Can of Cream Style Corn & Frozen or Fresh Sweet Corn
- Evaporated Milk
- Seasonings – garlic powder, seasoned salt, salt, and pepper
- Water – 1 cup keeps that thick chowder consistency

Step By Step Instructions
Add chopped strips of bacon to a dutch oven or stock pot set to medium heat. Stir occasionally until bacon is nearly cooked.
Pour chopped celery and finely chopped or minced onion to the pot. Turn to medium heat and cook for about 10 more minutes until tender.
Add potato, red pepper and water. Cover and simmer on low heat for 20 to 30 minutes. Stir once or twice to prevent sticking to the bottom of the pot.


Once potatoes are tender add corn, undrained can of cream style corn and evaporated milk.
Stir well. Cover and heat through, but take care not to boil the milk. This takes about 10 minutes.


Garnish with chopped parsley. Serve immediately and enjoy!
Our corn chowder with bacon has been very popular among all who have tasted tested. This recipe freezes and reheats well!
More Easy Meals To Make For Dinner
Stuffed Shells with Spinach and Sausage – another classic that I love to make a big batch to freeze leftovers!
Sweet and Sour Meatballs – one of my mom’s many excellent recipes.
Honey Sesame Chicken Vegetable Sheet Pan Meal from Christina at It’s A Keeper.

Bacon Corn Chowder
Author: JenniferIngredients
- 6 strips bacon chopped
- 1 cup onion diced
- 3/4 cup celery diced
- 1/2 red pepper diced
- 2 cups potato chopped
- 2 cups corn frozen
- 12 ounces evaporated milk
- 1 cup water
- 14 3/4 ounce can cream-style corn
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- In a dutch oven or sauce pan cook bacon over medium high heat. Stir often until bacon is nearly cooked.
- Add celery and onion and turn down to medium heat for 10 minutes.
- Add potato, red pepper and water. Cover and turn to low heat to simmer for 20 to 30 minutes until potato is tender.
- Stir in remaining ingredient and heat through – do not allow to boil. Serve warm and enjoy!