Corn chowder is a warm and hearty soup that brings all the sweet corn goodness to your bowl. Creamy and filled with veggies, it’s perfect for cozy nights!
You know it’s a hit when your family wants seconds. I love topping mine with a sprinkle of cheese for that extra yum. It warms the heart and the belly! 😊
Key Ingredients & Substitutions
Corn: Fresh corn is the star of this chowder. If it’s out of season, canned or frozen corn can work in a pinch. I often prefer frozen because it’s sweet and already blanched.
Bacon: Bacon adds a delicious smoky flavor. For a lighter version, turkey bacon or pancetta could be good alternatives. If you want a vegetarian option, skip the bacon and add smoked paprika for that smoky note.
Onion: A medium yellow onion is perfect for this chowder. If you’re sensitive to onions, consider using shallots for a milder flavor.
Potatoes: I like using Yukon gold potatoes for their creaminess, but russets will also work. For a lower-carb option, you could substitute with cauliflower.
Cream: Heavy cream gives a rich texture. You can also use half-and-half or even coconut milk for a dairy-free alternative. Just be aware that it may change the flavor slightly.
How Can You Achieve the Perfect Creaminess in Corn Chowder?
The key to a creamy chowder is balancing the ingredients and cooking method. First, cooking the flour with butter and bacon fat creates a roux that thickens the soup. Make sure to stir constantly to avoid lumps.
- Use medium heat when cooking the roux—this prevents burning and ensures even thickening.
- Gradually whisk in the broth to keep it smooth. Aim for a nice consistency before adding the potatoes.
- Be gentle when adding the cream. Warm it slightly before mixing to avoid the shock of temperature that could cause curdling.
With these tips, you’ll make a creamy corn chowder that your family will love! Enjoy with crusty bread for a complete meal.
Delicious Corn Chowder Recipe
Ingredients You’ll Need:
For the Chowder:
- 4 cups fresh corn kernels (about 4-5 ears of corn)
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
- Optional: crusty bread for serving
How Much Time Will You Need?
This recipe will take you around 30-40 minutes to prepare and cook. It’s quick enough for a weeknight dinner yet impressive enough for guests!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the chopped bacon over medium heat until it’s crispy. Once cooked, remove the bacon pieces and set them aside on a paper towel, leaving the bacon fat in the pot. This is key to adding flavor!
2. Sauté the Onions:
Add the butter to the pot with the bacon fat. Once it melts, add the diced onion and sauté until it turns translucent, which should take about 4-5 minutes. This will create a tasty base for your chowder.
3. Add Garlic:
Add the minced garlic and cook for another minute until it becomes fragrant. The smell will be amazing!
4. Make the Roux:
Stir in the flour and cook for 2 minutes, stirring constantly to make a roux. This will help thicken your chowder nicely.
5. Add Broth:
Gradually whisk in the chicken broth, making sure to get rid of any lumps. It’s essential for the texture of your soup!
6. Cook the Potatoes:
Add the diced potatoes, increase the heat to bring everything to a boil, then reduce the heat so it simmers. Cook until the potatoes are tender, about 10-15 minutes.
7. Add Corn:
Once the potatoes are soft, stir in the fresh corn kernels and let it simmer for another 5 minutes. Your kitchen will smell heavenly!
8. Stir in Cream and Bacon:
Now add the heavy cream and the reserved bacon pieces back into the pot. Gently warm everything together—make sure not to boil it after adding the cream!
9. Season:
Finally, season with salt and pepper to taste. Adjust it to your liking!
10. Serve:
Serve your delicious corn chowder hot, garnished with freshly chopped chives. Don’t forget some crusty bread on the side for dipping!
Enjoy this creamy, comforting corn chowder filled with the sweet taste of fresh corn and a hint of smoky bacon goodness! Your family will love it!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute and often retains sweetness. Just add it to the chowder during the last 5 minutes of cooking, so it warms through without getting too mushy.
How Can I Make This Chowder Vegetarian?
To make a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. You can add a splash of liquid smoke for a smoky flavor, or sauté smoky paprika with the onions for added depth.
Can I Make Corn Chowder Ahead of Time?
Yes, you can make the chowder ahead! Just prepare it up to step 8, then cool and refrigerate. When you’re ready to serve, reheat gently, and add the cream just before serving for the best texture.
What’s the Best Way to Store Leftover Corn Chowder?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove to prevent curdling the cream. Stir occasionally for even heating.
