This corn chowder is a creamy and comforting bowl of goodness. With sweet corn, potatoes, and a hint of seasoning, it warms you up from the inside out.
Perfect for chilly days, I love how quick and easy it is to make! Just stir everything together and let it simmer. You can’t go wrong with a bowl of this cozy delight!
Key Ingredients & Substitutions
Bacon: This adds a lovely smoky flavor to the chowder. If you’re looking for a healthier option or a vegetarian version, you can use smoked paprika or liquid smoke for flavor without the meat.
Onion: A medium onion gives a sweet and savory foundation. If you’re sensitive to onions, try using shallots or leeks for a milder taste.
Fresh Corn: Fresh corn is sweetest, but you can substitute frozen corn. It’s convenient and still quite tasty. Drain and thaw it before adding.
Potatoes: I recommend Yukon Gold or Russet potatoes for creaminess. For a lower-carb version, you could use cauliflower instead, but it will change the flavor a bit.
Heavy Cream: For a lighter chowder, use half-and-half or even milk. Coconut milk is a great dairy-free alternative that adds a slight sweetness.
How Do I Cook Perfectly Crispy Bacon?
Cooking bacon can be tricky, but the key is low and slow. Here’s how to get that perfect crispiness:
- Start the bacon in a cold pan; this helps render the fat evenly.
- Cook over medium heat, letting it sizzle gently. Flip occasionally.
- Once it reaches a golden brown color, remove it promptly to prevent burning.
This method not only gives you crispy bacon but also provides flavorful drippings that enhance your chowder!
What’s the Best Way to Thicken the Chowder?
If you’re looking to make your chowder creamier, here are a couple of methods:
- Make a roux: As outlined in the recipe, mix flour with the onion and garlic. This will help thicken the soup as it cooks.
- Mash some of the potatoes: Once they’re tender, you can take a portion and mash them against the side of the pot to create a thicker texture.
Both techniques work well for achieving that comforting, creamy chowder consistency. Enjoy making your corn chowder just the way you like it!
How to Make Delicious Corn Chowder
Ingredients You’ll Need:
Base Ingredients:
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups fresh corn kernels (or frozen, thawed)
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth (or vegetable broth)
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- 3 tablespoons butter
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This hearty corn chowder takes about 10 minutes to prep and 30 minutes to cook—totaling around 40 minutes to a comforting and tasty bowl of chowder! Perfect for a quick weeknight dinner.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. This usually takes about 5-7 minutes. Once done, remove the bacon with a slotted spoon and set aside. Keep those delicious drippings in the pot—they add flavor!
2. Sauté the Onion:
Add the butter to the pot with the bacon drippings. Once it melts, toss in the diced onion. Stir and cook until the onion becomes translucent and soft, which should take about 5 minutes. This adds a sweet flavor to your chowder!
3. Add Garlic:
Next, stir in the minced garlic. Cook for about 1 minute until you can smell that delicious garlic aroma filling your kitchen. It’s a sign that you’re on the right track!
4. Make a Roux:
Sprinkle the flour over the onion and garlic mixture, stirring to combine. Cook this roux for about 2 minutes. This step takes the raw taste out of the flour and will help thicken your chowder later.
5. Add Broth and Potatoes:
Slowly pour in the chicken broth, stirring continuously to avoid lumps. Then, add the diced potatoes and bring the mixture to a simmer. You want to cook it until the potatoes are nice and tender, which usually takes 10-15 minutes.
6. Incorporate the Corn and Thyme:
Once the potatoes are tender, stir in the corn kernels and thyme. Let it all cook together for another 5 minutes so those flavors blend beautifully.
7. Stir in the Cream:
Now, reduce the heat to low and carefully stir in the heavy cream. Season with salt and freshly ground black pepper to taste. Heat everything through gently, making sure not to boil it.
8. Serve and Enjoy:
Dish out the chowder into bowls, and don’t forget to sprinkle on the reserved crispy bacon pieces and garnish with extra thyme leaves. Enjoy every comforting spoonful of your creamy, homemade corn chowder!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a convenient substitute and works just as well in this recipe. Just make sure to thaw it first before adding it to the chowder.
How Can I Make This Chowder Vegetarian?
To make it vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can enhance the flavor by adding smoked paprika for that smoky touch!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Add Other Vegetables?
Yes, feel free to add other vegetables like bell peppers, carrots, or celery for extra flavor and nutrition. Just chop them finely and sauté them along with the onions for the best results.
