Creamy Bacon Corn Chowder

 Comfort food at its finest, slow-cooked to perfection in your favorite Dutch oven.

When the days grow cooler, and life gets busy, there's nothing better than having a comforting meal ready to nourish your family. This Creamy Bacon Corn Chowder is everything you love about comfort food: rich, hearty, and bursting with flavor. It's made with simple ingredients, but the slow cooking method in a Pioneer Woman Dutch oven takes it to the next level.

Whether you're looking for a dish to warm up a weeknight dinner or serve a crowd, this chowder is guaranteed to be a hit. Packed with crispy bacon, fresh celery, and wholesome vegetables, it's a meal that will have everyone going back for seconds.

Why You'll Love This Recipe

  • Simple Ingredients: Pantry staples like canned potatoes, corn, and Better Than Bouillon come together effortlessly.
  • Big Flavor: The addition of bacon, paprika, and thyme creates a cozy, smoky taste.
  • Dutch Oven Magic: Slow cooking in a Dutch oven ensures the chowder is creamy, hearty, and full of rich flavor.
  • Family-Friendly: This recipe feeds a crowd and pairs perfectly with crusty bread or crackers.

Ingredients

  • 1 large package of bacon, diced
  • 1 package of frozen diced onions (about 2 cups)
  • 1 head of celery, diced
  • 5 carrots, peeled and diced
  • 3 cans of diced new potatoes, drained
  • 3 cans of corn, drained
  • 1 tablespoon Better Than Bouillon (chicken or vegetable flavor)
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper (or to taste)
  • 2 cups milk
  • 1 cup heavy cream

Instructions

  1. Prepare the Bacon and Vegetables
    Preheat your oven to 300°F. In your Pioneer Woman Dutch oven, cook the diced bacon over medium heat on the stovetop until crispy. Remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels. Leave about 2 tablespoons of bacon grease in the pot.

  2. Sauté the Onions and Celery
    Add the frozen diced onions and diced celery to the Dutch oven. Sauté in the bacon grease until softened and fragrant, about 5–7 minutes.

  3. Combine the Ingredients
    Stir in the diced carrots, potatoes, and corn. Season with paprika, dried thyme, and black pepper. Dissolve the tablespoon of Better Than Bouillon in 1 cup of warm water and pour it into the pot. Mix everything to combine.

  4. Add the Milk and Cream
    Pour in the milk and heavy cream, stirring well to ensure the ingredients are evenly distributed.

  5. Cook in the Oven
    Cover the Dutch oven with its lid and place it in the preheated oven. Let it cook for 3–4 hours, stirring every hour to prevent sticking.

  6. Finish and Serve
    Remove from the oven and stir in the reserved crispy bacon. Taste and adjust the seasoning with salt and pepper if needed. Serve hot with crusty bread or crackers for dipping.

This chowder is one of those recipes that will make your home smell amazing and your family feel cared for. It’s a dish that brings everyone together, which is what home cooking is all about. I hope this recipe blesses your table as much as it has mine!

Connect with me on Instagram at @ministry.of.mothering for daily encouragement, easy recipes, and support. We’re all in this together!

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