Bacon Corn Chowder with Grilled Corn

By:

Thomas

Published:

September 23, 2026

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Bacon Corn Chowder with Grilled Corn is a wonderful blend of creamy textures and comforting flavors, perfect for any time of year, especially on chilly days. This chowder is not just another bowl of soup; it’s a delightful dish that features the rich flavors of crispy bacon and fresh, sweet corn, bringing together heartiness and vibrant taste all in one satisfying bowl. What makes this recipe even more special is the addition of grilled corn. Grilling the corn adds a smoky depth that elevates the entire dish, creating a chowder that’s not only filling but also refreshing.

I still remember the first time I made Bacon Corn Chowder with Grilled Corn for a cozy family gathering. The aroma of sautéed bacon filled the kitchen, making everyone’s mouth water and drawing them in. As we gathered around the table, each spoonful brought smiles and warmth, turning an ordinary evening into a cherished memory. This recipe has become a staple in our household and I can’t wait for you to experience the same joy and comfort it provides. So, let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 90 minutes, perfect for an easy weeknight dinner.
Irresistible Flavor: The combination of crispy bacon and sweet, charred corn makes every spoonful a delightful treat.
Eye-Catching Appeal: The vibrant colors of this chowder set it apart, making it a hit on any dinner table.
Flexible Serving: Enjoy it as a main dish for lunch or dinner, or serve it at your next gathering.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with the right substitutes.

Ingredients You’ll Need

1 large russet potato, diced: Adds a creamy texture to the chowder when cooked. Substitute with Yukon Gold potatoes for a buttery flavor.
Pinch kosher salt: Enhances the overall flavor of the dish. Use sea salt if needed.
1 ear corn: Fresh corn brings sweetness and crunch. If unavailable, frozen corn kernels work well too.
1 tsp olive oil: Used for grilling the corn, giving it a nice char. Can be replaced with melted butter for extra richness.
Pinch kosher salt: For seasoning the corn before grilling.
Pinch black pepper: Adds a touch of heat to contrast the sweetness.
6 slices bacon, diced: Provides that irresistible smoky flavor. Feel free to use turkey bacon for a healthier option.
1 cup onion, diced: Sweetens the chowder and adds essential depth. You can use shallots for a more subtle flavor.
1 cup celery, diced: Brings freshness and crunch. Green bell peppers can be an alternative if you want a different taste.
3 tbsp flour: Helps thicken the chowder; you can use gluten-free flour for a gluten-free version.
4 cups milk: Creates the soup’s creamy base. For a lighter option, use unsweetened almond milk or another milk alternative.
14.75 oz can creamed corn: Intensifies the corn flavor. If you’re looking to make it more homemade, blend fresh corn with a bit of milk until smooth.
Salt and pepper, to taste: Essential for elevating flavors throughout the cooking process.
Celery leaves, chopped: For garnish and a touch of freshness.
Crumble bacon: Additional crispy topping that enhances every bite.
Grilled corn kernels: Adds that smoky sweetness to the final dish, creating a spectacular flavor combination.

How to Make Bacon Corn Chowder with Grilled Corn

Cook Potatoes: Place the diced russet potato in a large soup pot. Cover with water and sprinkle in a pinch of kosher salt. Bring the water to a boil and cook for 15 minutes or until the potatoes are fork-tender. Drain the water and set the potatoes aside in a bowl.
Grill Corn: Preheat your grill to high heat (400-425°F). Brush the corn with 1 tsp of olive oil and season with a pinch of salt and pepper. Grill for about 10 minutes, rotating often, until evenly charred. Remove from the grill, cut off the kernels, and set aside with the cooked potatoes.
Prepare Aromatics: In the same soup pot, add the diced bacon and cook over medium heat until it’s browned and crispy, about 10 minutes. Leave the bacon and drippings in the pot, then add 1 cup of diced onion and 1 cup of diced celery. Sauté until they soften, about 3 minutes.
Make Roux: Stir in 3 tbsp of flour, cooking on low for 3 minutes, stirring frequently to prevent sticking. This roux will help thicken your chowder beautifully.
Build Soup: Slowly add in 4 cups of milk while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer, then incorporate the cooked potatoes, grilled corn kernels, and the can of 14.75 oz creamed corn.
Simmer: Season with salt and pepper to taste. Reduce heat to low and let the chowder simmer until you’re ready to serve, allowing those flavors to meld beautifully.

Storing & Reheating

To store Bacon Corn Chowder with Grilled Corn, let it cool completely and transfer it to an airtight container. It will stay fresh in the refrigerator for about 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. When it’s time to enjoy again, reheat in a pot over medium heat until hot, stirring occasionally. The texture may change slightly upon reheating, so consider adding a splash of milk to refresh its creamy consistency.

Chef’s Helpful Tips

Avoid overcooking your bacon; cook until crispy, but not burnt for the best flavor.
Make sure your flour is evenly mixed in during the roux stage to prevent clumping.
Feel free to add other vegetables like diced bell peppers or carrots for added nutrition.
When grilling the corn, don’t shy away from letting it char a bit for that extra flavor kick.
If you enjoy a spicy kick, add a dash of cayenne pepper or your favorite hot sauce while simmering.

Bacon Corn Chowder with Grilled Corn is not just about flavor; it’s an opportunity to bring comfort and togetherness to your dining table. This chowder is easy to make and perfect for any occasion, whether it’s a cold winter night or a casual summertime meal. Don’t hesitate to get creative; consider adding new spices or garnishes as you try it out for the first time or the fifth! I can’t wait to hear about your experiences with this delightful recipe, so dive in and enjoy every last spoonful!

Recipe FAQs

Can I make this chowder vegetarian?

Yes! Simply omit the bacon and use vegetable broth instead of water for cooking the potatoes. You can add some sautéed mushrooms for a savory depth.

How can I thicken the chowder without using flour?

If you prefer not to use flour, you can blend part of the chowder after simmering to naturally thicken it. Use an immersion blender or transfer a cup to a blender and mix until smooth.

Is it possible to make this recipe gluten-free?

Absolutely! Substitute regular flour with a 1:1 gluten-free flour blend, and ensure that any processed ingredients (like the creamed corn) are certified gluten-free.

How do I store leftovers?

Allow your chowder to cool completely then transfer it to an airtight container. It can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Just remember to stir in some milk when reheating to maintain its creamy consistency.