---
title: Creamy Corn and Bacon Chowder
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-corn-and-bacon-chowder-5c47846fc445fa62e95874c2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags: []
rating: 4.0
rating_count: 439
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 810
  protein: 28
  fat: 38
  saturated fat: 15
  carbohydrates: 96
  sugar: 30
  fiber: 11
  cholesterol: 90
  sodium: 680
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Corn/creamy-corn-and-bacon-chowder.avif"
---
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice @Yukon Gold potatoes{24%oz} into ½-inch pieces. Halve, peel, and dice @yellow onion{2%unit}. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Halve @lemon{1%unit}. Drain and rinse @corn{13.4%oz} in a #strainer{}.

Heat a #medium pan{} over medium-high heat. Add @bacon{4%oz} and cook, flipping, until crisp, ~{8-10%minutes}. Transfer to a @paper towels{}-lined plate. Place @naan bread{4%unit} on a #baking sheet{}; drizzle with @olive oil{8.5%tsp} and season with @salt{} and @pepper{}. Bake on top rack until crisp, ~{6-8%minutes}. Halve naan.

Melt @butter{2%tbsp} in a #large pot{} over medium-high heat. Add onions and scallion whites. Cook, stirring, until softened, ~{4-5%minutes}. Season generously with salt and pepper. Stir in @flour{2%tbsp} and cook ~{1%minutes}. Slowly pour in @milk{13.5%oz}, a little at a time, until completely incorporated.

Stir potatoes, @chicken stock concentrate{2%unit}, and @water{2½%cups} into pot. Season with pepper. Bring to a boil, then lower heat and reduce to a simmer. Cook until potatoes are tender and easily pierced by a knife, about ~{15%minutes}.

Once potatoes are tender, lightly mash in pot with a #potato masher{} until chunky—some pieces should be crushed, but a few whole ones should still remain. Stir in corn and allow to warm through. Stir in half the @sour cream{8%tbsp}. Taste and season with plenty of salt and pepper. TIP: Add a splash of water if soup is very thick.

Place @mixed greens{4%oz} and @dried cranberries{2%oz} in a #large bowl{}. Add a squeeze or two of lemon and 2½ tbsp olive oil. Season with salt and pepper; toss to combine. Crumble bacon. Divide soup between bowls. Dollop with remaining sour cream. Sprinkle with @cheddar cheese{½%cup}, bacon, and scallion greens. Serve with naan for dipping and salad on the side.