Easy Corn Chowder Recipe with Bacon and Bell Pepper

As cooler weather approaches, it’s time for chowders and other warm one-dish meals. This corn chowder recipe is one of my favorites, with the crunchy texture of the corn and bacon and the smooth creamy base. It’s perfect served all by itself, or with side dishes.

This is actually my mom’s recipe, which we’ve tweaked over the years, and it’s still the best one I’ve ever had – in my humble and not at all biased opinion. It has a wonderful savory, salty flavor.

What Makes It Special

The bacon adds a wonderful smokiness. Most restaurants and cooks don’t add bacon to corn chowder. I feel like once you’ve had it with bacon, you’ll never go back.

Another trick is the use of frozen corn, which stays firmer when you cook it into the chowder. That means it’s crunchier and more fresh tasting than some corn chowder recipes.

The bell pepper (I prefer red, but you can use whatever color you like) adds a tangy note. There’s a hint of sweetness from the corn and pepper. The potatoes make it filling.

As a One Dish Meal or Make Ahead Meal Prep

It’s got a little bit of everything you could want in a meal. And this chowder freezes very nicely. That means you can make it in bulk, serve some immediately, freeze the rest and even take it to work as a make-ahead freezer meal. It’s great to keep a batch going all winter long.

Preparation Tips

This recipe doesn’t make a very thick chowder: to thicken it you can add cornstarch or flour mixed with water, tablespoon by tablespoon, until you reach the consistency you want.

You can serve this chowder with grated cheddar on top, or with cheese toast as a side dish. You can also serve it with a salad or any vegetable you like.

In place of bacon, you can use diced ham, smoked turkey, or a little chorizo for heat. You can also try a vegetarian substitute, or you can just skip the bacon, sauté the onion and pepper in olive oil, and add 1 teaspoon smoked paprika for that “bacon” flavor.

If you want it dairy-free, swap evaporated milk with full-fat coconut milk or a thick oat creamer. Use olive oil instead of bacon drippings.

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Pro Tips

The best potatoes are any waxy potato (Yukon Gold, red) because they’ll hold their shape the best. In a pinch, use russets and cut them bigger so they don’t fall apart.

Frozen corn really is the best. It holds up crunchier in the cooking process.

You can stir in a spoonful of cream cheese or sour cream at the end for extra richness.

You could replace some of the water with chicken or veggie broth for more depth.

Make-Ahead, Freezing, and Reheating

This chowder is freezer-friendly and weekday gold.

• Chill before freezing: Cool to room temp, then refrigerate until cold. Freeze in 1–2 cup portions for faster thawing.
• Containers: Leave 1 inch of headspace in freezer jars or use flat zip-top bags to save space.
• Label: Write date and contents. Good for 2–3 months.
• Reheat gently: Defrost in the fridge overnight when possible. Warm on low heat, stirring often. Add a splash of milk or broth if it’s too thick.
• Potatoes and dairy: The texture can get a tad grainy after freezing. A quick splash of cream and a good stir helps bring it back.

Toppings and Serving Ideas

• Classic: Grated sharp cheddar, sliced green onions, cracked black pepper.
• Crunch: Crumbled bacon, oyster crackers, buttered croutons.
• Fresh: Chopped cilantro or parsley, minced chives, a squeeze of lime.
• Heat: Hot sauce, red pepper flakes, or a spoon of chili crisp.
• On the side: Cheese toast, cornbread, a simple green salad, or roasted broccoli.