This corn chowder is a warm hug in a bowl! Creamy and packed with sweet corn, potatoes, and onions, it’s perfect for cozy days.
Whenever I make it, my whole family gathers around the table, and everyone’s smiles get even bigger with each bite! It’s easy to whip up and so comforting! 😊
Key Ingredients & Substitutions
Bacon: Bacon adds a rich, salty flavor that complements the sweet corn. If you’re vegetarian or vegan, try using smoked tempeh or mushrooms for a similar umami kick.
Potatoes: I like Yukon Gold for their creamy texture. Russets work fine too, but they’ll break down more. If you’re avoiding carbs, consider using cauliflower instead, which also needs extra blending to smooth it out.
Corn: Fresh corn is ideal when in season—it brings sweetness! Canned or frozen corn is perfectly fine when fresh isn’t available. Just look for high-quality options without added sugar.
Heavy Cream: For a lighter version, half-and-half or whole milk are good substitutes, but you could also use coconut milk for a dairy-free option, giving it a hint of sweetness.
How Do I Get the Perfect Texture in My Chowder?
Getting a good texture is essential for corn chowder! You want it creamy but also with visible chunks of corn and potatoes.
- Start by mashing some of the cooked potatoes and corn with a masher or immersion blender. This thickens the soup while keeping some chunks for interest.
- Don’t over-blend! You still want some texture, so blend just a portion of the soup for creaminess.
- As your chowder simmers, it will thicken more, especially if you use flour or let it sit. Adjust by adding more broth if it’s too thick for your liking.
How to Make Delicious Corn Chowder
Ingredients You’ll Need:
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups fresh or frozen corn kernels (about 4-5 ears if fresh)
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and black pepper to taste
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried thyme or parsley, chopped for garnish
How Much Time Will You Need?
This corn chowder takes about 10-15 minutes to prepare and about 30 minutes to cook. You’ll have a total time of around 45 minutes from start to finish. In no time, you’ll be enjoying a warm bowl of chowder!
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 crisp. Use a slotted spoon to remove the bacon and place it on paper towels to drain. Don’t forget to keep those yummy bacon drippings in the pot for extra flavor!
2. Sauté Onions and Garlic:
Add the diced onion to the pot and sauté in the leftover bacon fat until the onions turn translucent, which should take about 4-5 minutes. Then, add the minced garlic and cook for another minute until it smells nice and fragrant!
3. Make the Base:
Add the butter to the pot and let it melt. Once melted, sprinkle the flour over the onions and garlic, stirring well to combine everything. Cook this mixture for about 2 minutes to get rid of the raw flour taste.
4. Add Broth and Potatoes:
Gradually pour in the chicken or vegetable broth, stirring constantly to keep it lump-free. Add the diced potatoes and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, which should take about 10-15 minutes.
5. Stir in the Corn:
Add the corn kernels to the pot and continue to simmer for another 5 minutes, just until the corn is tender and heated through.
6. Add Cream and Seasoning:
Pour in the heavy cream or half-and-half and stir it in well. Season with salt, black pepper, and smoked paprika if you like a little extra flavor. Heat gently without boiling to let the flavors combine beautifully.
7. Mash for Texture:
Using a potato masher or an immersion blender, mash some of the potatoes and corn in the pot to thicken the chowder, but make sure to leave plenty of texture—it’s nice to have those chunky bites!
8. Serve and Enjoy:
Serve the chowder hot in bowls, topped with the crispy bacon you set aside earlier, and sprinkle some parsley or thyme on top for that final touch. Enjoy your comforting bowl of corn chowder!
Can I Use Canned Corn Instead of Fresh?
Absolutely! Canned corn works perfectly in this recipe. Just drain and rinse it before adding it to the chowder to get rid of any extra sodium.
How Can I Make This Recipe Dairy-Free?
To make the chowder dairy-free, substitute the heavy cream with coconut milk or any non-dairy milk of your choice. You may also want to add a little extra seasoning to balance the flavors!
Can I Store Leftover Corn Chowder?
Yes! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of broth or water if it thickens too much.
What Should I Serve with Corn Chowder?
This chowder is great on its own, but you can serve it with crusty bread, a fresh salad, or even some cornbread for a complete meal!
