Corn and bacon chowder for the nights I do not want to plan dinner
Easier-to-swallow option below ↓Some nights I open the freezer for the corn and the fridge for the bacon and that is the whole plan. The bacon renders into the pot first, the potato110 kcal and corn go in with the milk122 kcal, and the pot does the rest while I sit. I blend half of it at the end so it turns thick and creamy without flour28 kcal.
Everything cooks in one pot. The bacon crisps and leaves its fat behind, the onion softens in that fat, and the corn and potato go in with the milk. When the potato is tender I scoop out about half and blend it smooth, then stir it back in. The corn and potato thicken the chowder themselves, so there is no roux to make and no second pan to wash.
I eat this from a mug on the couch when a full plate at the table feels like too much.
Why it works
On low appetite days I thin it with extra warm milk and drink it slowly. The bacon fat and the cream keep the calories in a small volume, and the blended corn and potato give it body without flour. One pot, one blender, and nothing else to decide.
Corn and bacon chowder for the nights I do not want to plan dinner
Ingredients
- 4 slices thick-cut bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 4 cups corn, fresh or frozen
- 1 large potato, peeled and diced small (about 1/2 inch)
- 3 cups whole milk149 kcal, plus more if needed
- 1/2 cup heavy cream
- salt and black pepper to taste
- 1 tbsp butter102 kcal (optional, for extra richness)
Method
- Cook the chopped bacon in a large pot over medium heat until crisp and the fat has rendered, about 6 minutes. Remove the bacon to a plate, leaving the fat in the pot.
- Add the onion to the bacon fat and cook until soft and translucent, about 5 minutes. Add the garlic and thyme and cook 1 minute more.
- Add the corn, potato, and whole milk. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 12 to 15 minutes until the potato is very tender and starting to fall apart at the edges.
- Scoop out about half of the chowder (corn, potato, and liquid) and blend it smooth in a blender or with an immersion blender. Stir the blended portion back into the pot. The chowder will thicken as you stir.
- Stir in the heavy cream and the butter if using. Taste and adjust salt and pepper. Add a splash more warm milk if it is thicker than you want.
- Ladle into bowls and top with the reserved crisp bacon. Serve warm.
Nutrition figures are home-kitchen estimates, not lab-verified Nutrition Facts. This is food and comfort guidance, not medical advice.
Make it your own
- The chowder thickens as it sits, so loosen it with a splash of milk when reheating.
- Leftovers keep in the fridge for 3 days and reheat gently on the stove.
- For extra calories, stir in another spoonful of cream or a small pat of butter at the end.
← Back to the library