How to Make Creamy Corn Chowder

Corn Chowder is the epitome of comfort food, offering a creamy, hearty soup that’s perfect for any season but especially delightful during the chillier months. This homestyle recipe brings together the sweetness of corn, the richness of cream, and the satisfying textures of potatoes and bacon in a harmonious blend that’s sure to warm you from the inside out. Whether you’re seeking solace on a rainy day, gathering with family for a cozy meal, or simply craving something satisfying, this Corn Chowder is like a hug in a bowl, promising comfort and deliciousness with every spoonful.

Why You’ll Love Homestyle Corn Chowder:

  • Rich & Flavorful: Combines the natural sweetness of corn with savory undertones for a deeply satisfying taste.
  • Hearty & Filling: Packed with vegetables and bacon, it’s a complete meal that’s both nourishing and comforting.
  • Versatile: Easily adaptable to include your favorite vegetables or to be made vegetarian.
  • Simple & Rewarding: Though it tastes like it simmered all day, this chowder is surprisingly straightforward to make.

Ingredients Notes For Homestyle Corn Chowder:

  • Corn: Fresh, frozen, or canned corn can be used, making this recipe versatile for any season.
  • Potatoes: Cubed potatoes add heartiness and texture to the soup.
  • Bacon: Provides a smoky depth of flavor. Can be omitted or substituted for a vegetarian version.
  • Onion & Garlic: The aromatic base that starts off the soup, creating a foundation of flavor.
  • Chicken or Vegetable Broth: Use as the liquid base. Choose vegetable broth for a vegetarian option.
  • Heavy Cream: Adds the luxurious creaminess that defines a good chowder.
  • Flour: Helps thicken the soup, contributing to its rich texture.
  • Seasonings: Thyme, bay leaf, salt, and pepper enhance the overall flavor profile of the chowder.
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Recipe Steps:

  1. Render the Bacon: Cook chopped bacon in a large pot until crispy. Remove bacon, leaving the fat in the pot for sautéing the vegetables.
  2. Sauté Vegetables: In the same pot, sauté onion and garlic until translucent. Add diced potatoes and cook for a few minutes.
  3. Thicken the Soup: Sprinkle flour over the vegetables, stirring to coat. Gradually add broth, stirring constantly to avoid lumps.
  4. Simmer: Add corn, thyme, and a bay leaf to the pot. Simmer until the potatoes are tender.
  5. Finish with Cream: Remove the bay leaf, and stir in heavy cream. Warm through without boiling.
  6. Serve: Garnish with the crispy bacon, fresh herbs, or shredded cheese. Enjoy warm.

Storage Options:

  • Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove.
  • Freeze: Freeze the chowder without the cream for up to 2 months. Thaw and add cream when reheating.

Ingredients

  • 4 slices of bacon chopped
  • 1 medium onion diced
  • 2 celery stalks diced
  • 1 red bell pepper diced (optional for color and sweetness)
  • 2 garlic cloves minced
  • 3 cups fresh or frozen corn kernels
  • 2 medium potatoes peeled and diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or whole milk
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour optional, for thickening
  • Fresh parsley or chives chopped (for garnish)
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Instructions

Cook the Bacon:

  • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the pot.

Sauté Vegetables:

  • In the same pot with the bacon grease, add the diced onion, celery, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Flour (Optional):

  • Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes. This will help thicken the chowder.

Add Broth and Potatoes:

  • Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, thyme, salt, and pepper. Bring to a boil, then reduce the heat to simmer. Cover and cook until the potatoes are tender, about 15-20 minutes.

Add Corn and Cream:

  • Add the corn kernels and heavy cream (or milk) to the pot. Stir to combine. If using fresh corn, you can also add the milk scraped from the corn cobs for extra flavor.

Simmer:

  • Continue to simmer the chowder for another 10 minutes, stirring occasionally. If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot or use an immersion blender to lightly puree part of the soup.

Finish and Serve:

  • Taste and adjust the seasoning with additional salt and pepper if needed. Stir in most of the cooked bacon, reserving some for garnish.

Garnish and Serve:

  • Ladle the chowder into bowls. Garnish with the reserved bacon bits and chopped fresh parsley or chives.

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