This corn chowder is creamy, cozy, and packed with sweet corn goodness! It’s super easy to whip up and perfect for chilly days when you crave something warm.
Honestly, it’s like a warm hug in a bowl! I love topping mine with crispy bacon and maybe a sprinkle of cheese. Yum! It’s an absolute crowd-pleaser!
Key Ingredients & Substitutions
Bacon: This adds a smoky flavor to the chowder. If you want a lighter option, you can use turkey bacon or omit it for a vegetarian version. Just add some extra seasoning for depth!
Potatoes: I recommend using Russet or Yukon Gold potatoes for their creamy texture, but you can substitute with sweet potatoes for a slightly different flavor and color.
Broth: Chicken broth gives it a nice flavor, but vegetable broth works great for a vegetarian version. Homemade broth can really enhance the taste!
Half-and-Half: For a lighter version, you can use whole milk or even unsweetened almond milk if you’re avoiding dairy. Keep in mind that this might slightly change the texture.
Corn: Fresh corn is delicious, but frozen or canned corn is just as good and super convenient. Just make sure to drain and rinse canned corn!
How Do I Achieve the Perfect Chowder Texture?
Getting the right creamy texture is key! Here’s how to do it right:
- Using a roux (flour mixed with fat) at the start helps thicken the chowder. Don’t skip this step!
- After cooking everything, mash some potatoes with a potato masher or use an immersion blender. This gives the chowder body while leaving some chunks for texture.
- Keep the heat low when adding milk or half-and-half to prevent curdling. Warm it gently for the best result.
Make this your own by adjusting seasonings or adding your favorite herbs. Enjoy your cozy bowl of corn chowder!
How to Make Delicious Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 4 cups corn kernels (fresh or frozen)
- 3 cups chicken or vegetable broth
- 2 cups half-and-half or whole milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme (optional)
- Chopped fresh parsley or chives for garnish
- Bread slices, for serving
How Much Time Will You Need?
This comforting corn chowder takes about 30 minutes to prepare and cook. It’s quick enough for a weeknight meal yet flavorful enough to impress your family or friends!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot or Dutch oven over medium heat. Add your chopped bacon and cook until crispy. Once done, use a slotted spoon to remove the bacon, placing it on a paper towel to drain. Leave the bacon fat in the pot, as it adds great flavor!
2. Sauté the Vegetables:
In the same pot, add the diced onion and celery. Sauté these veggies in the bacon fat until they’re soft and translucent, about 5 minutes. The aroma will be wonderful!
3. Make a Roux:
Next, stir in the butter until melted. Then sprinkle in the flour, cooking for another minute or two. This mixture, called a roux, will help thicken your chowder.
4. Add Broth and Thicken:
Slowly whisk in the chicken or vegetable broth, stirring consistently to keep lumps from forming. Cook until the mixture starts to thicken a bit.
5. Incorporate the Potatoes and Corn:
Add the diced potatoes, corn, and thyme to the pot. Season it with salt and pepper. Bring everything to a boil, then lower the heat and let it simmer. Cook until the potatoes are tender, about 15 minutes.
6. Creamy Finish:
After the potatoes are cooked, stir in the half-and-half or milk. Keep the heat low while doing this — it should be heated through but shouldn’t boil to avoid curdling.
7. Blend for Texture:
If you like your chowder extra creamy, use a potato masher or an immersion blender to gently mash some bits of potatoes and corn. This gives your chowder a thicker texture while maintaining some hearty chunks.
8. Taste and Adjust:
Take a moment to taste your chowder and adjust the seasoning with more salt and pepper as needed. You want it to be just right!
9. Serve It Up:
Now, it’s time to enjoy! Serve the chowder hot, garnished with the crispy bacon bits and fresh parsley or chives on top. Don’t forget the crusty bread on the side for dipping — it’s the perfect pairing!
This recipe yields a rich, comforting chowder with a creamy base, tender potatoes, sweet corn kernels, and smoky bacon. Perfect for a cozy meal on a chilly day!
Can I Use Frozen Corn for This Recipe?
Absolutely! Frozen corn is a great time-saver. Just toss it in directly without thawing. It will cook through as the chowder simmers.
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 some smoked paprika to give it a smoky flavor without the meat!
What is the Best Way to Store Leftover Chowder?
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, do so gently on the stovetop over low heat, adding a splash of milk or broth if it has thickened too much.
Can I Make Corn Chowder Ahead of Time?
Yes! You can prepare the chowder a day in advance. Just reheat it gently before serving. Keep in mind that the flavors may deepen as it sits, making it even tastier!
