Bacon Corn Chowder

This is a chowder built for a weeknight, not a Sunday afternoon. It leans on a can of cream of mushroom soup for the silky base, which sounds like a shortcut and absolutely is, but it works. The bacon does the heavy work, rendering its smoke and salt into the pot before the onions hit the fat and turn sweet.

From there it’s all about timing the potatoes. Diced small, they cook through in about 15 minutes once the milk comes up to a gentle simmer. Keep the heat low after that, since milk can scorch fast when it sits over a hot burner. The corn goes in whole kernel for snap, sweetness, and pops of color against the pale broth.

Serve with crusty bread or oyster crackers and a few slices of reserved bacon crumbled on top.

Pro Tips

• Cook bacon until just crisp, then remove half to use as a garnish. The texture contrast at the end is worth the extra step.
• Cut potatoes into uniform ½ inch dice so they cook evenly and don’t turn mushy.
• Don’t let the chowder boil hard once milk is added. A lazy simmer keeps it from breaking.
• For a thicker chowder, mash a few potato cubes against the pot with a spoon before serving.

Variations

• Use frozen sweet corn in winter or shave kernels straight off the cob in summer for the best flavor.
• Stir in a cup of shredded sharp cheddar at the end for a cheesier version.
• Add diced bell pepper and a pinch of smoked paprika for a Tex-Mex twist.