Corn chowder is a warm and creamy soup that loves to warm your heart! It’s packed with sweet corn, potatoes, and just the right spices to make it super tasty.
Making corn chowder is easy and fun! I like to enjoy it with some crusty bread on the side. Nothing beats dipping bread into that rich, smooth soup. Yum! 🌽
Key Ingredients & Substitutions
Corn: Fresh corn is the star ingredient here! If it’s not season, you can use frozen corn instead. It offers a similar texture and sweetness, making it a great alternative.
Bacon: Bacon gives a nice flavor, but you can use turkey bacon or omit it for a vegetarian option. For added flavor, try using smoked paprika if you skip the bacon.
Potatoes: I love using Russet or Yukon Gold potatoes for their creaminess. If you’re avoiding white potatoes, sweet potatoes make a delicious substitution!
Broth: Chicken broth deepens the flavor, but you can easily switch to vegetable broth if you’re keeping it vegetarian. Homemade broth works best if you have it!
Cream: Heavy cream adds richness. If you want a lighter option, use half-and-half, or for a dairy-free version, try coconut milk.
What’s the Best Way to Cook the Bacon Without It Burning?
Cooking bacon can be tricky, but here’s a simple way to get perfectly crispy bacon without burning it:
- Start with a cold pan! Place the chopped bacon in the pan and turn the heat to medium. This helps fat render slowly.
- Cook the bacon until crispy, stirring occasionally—about 5-7 minutes.
- Once done, remove with a slotted spoon, letting excess fat drain back into the pot.
Taking your time will give you great texture and flavor in the chowder!
How to Achieve a Creamy Texture in the Chowder?
For a smooth, creamy texture, follow these tips:
- Do not skip the flour! It helps thicken the chowder when you cook it with onions and butter.
- When adding the cream and milk, make sure they’re at room temperature to prevent curdling.
- If you prefer an extra creamy consistency, blend a portion of the soup with an immersion blender and mix it back in.
This keeps some whole pieces of corn and potatoes while thickening the overall dish nicely!
Delicious Corn Chowder Recipe
Ingredients:
- 4 cups fresh corn kernels (from about 4 ears of corn)
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh chives, chopped (plus more for garnish)
- Optional: fresh thyme or parsley for garnish
- Bread slices, for serving
Time Estimate:
This corn chowder takes about 10 minutes to prep and around 30 minutes to cook. So, in total, you’ll need about 40 minutes to enjoy a delicious, warm bowl of this cozy soup!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy (about 5-7 minutes). Use a slotted spoon to take the bacon out of the pot and set it aside. Remember to leave the bacon fat in the pot; it adds flavor!
2. Sauté the Vegetables:
Add the butter to the pot with the bacon fat. Once melted, toss in the chopped onion. Cook it until the onion is translucent and soft, which should take about 5 minutes. Then, add the minced garlic and stir for another minute until it’s fragrant.
3. Make the Base:
Sprinkle the flour over the onions and garlic, mixing it well. Cook this mixture for about 2 minutes to eliminate that raw flour taste. It’ll help thicken your chowder!
4. Add Broth and Potatoes:
Slowly whisk in the chicken broth to avoid any lumps. Add the diced potatoes, then bring everything to a gentle boil. Once boiling, lower the heat and let it simmer for about 10 to 15 minutes, until the potatoes are tender.
5. Add the Corn:
Stir in the fresh corn kernels and give it another 5 minutes of cooking. This allows the corn to soften and release its sweet flavors.
6. Creamy Finish:
Pour in the heavy cream and milk, stirring gently. Heat through but avoid boiling it now. It should be perfectly creamy!
7. Season and Serve:
Season the chowder with salt and freshly ground black pepper to taste. Stir in the cooked bacon pieces and chopped chives. This adds a lovely fresh flavor!
8. Dish It Up:
Ladle the chowder into bowls, garnish with extra chives, and if you like, some fresh thyme or parsley. Serve hot with warm bread slices on the side for dipping!
Enjoy your creamy, comforting homemade corn chowder! It’s a perfect dish to warm you up on a chilly day. 🌽🥣
Can I Use Canned or Frozen Corn Instead of Fresh?
Absolutely! Canned corn or frozen corn can work just fine. If using canned corn, drain and rinse it before adding it to the chowder. If using frozen, there’s no need to thaw it first; just mix it in as directed.
Can I Make This Chowder Vegetarian?
Yes, you can easily make this chowder vegetarian! Simply omit the bacon and use vegetable broth instead of chicken broth. You might want to add some extra herbs or spices for added flavor.
How Do I Store Leftovers?
Leftover corn chowder can be stored in an airtight container in the refrigerator for up to 3 days. If it thickens too much when cooled, just add a splash of milk or broth when reheating to bring it back to the right consistency.
Can I Freeze Corn Chowder?
While you can freeze corn chowder, it’s best to do so before adding the cream. Freeze the chowder base (without cream) for up to 3 months. When ready to enjoy, thaw and reheat, then add the cream just before serving for the best texture.
