Corn chowder is a creamy and comforting soup packed with sweet corn, potatoes, and sometimes even a hint of bacon. Perfect for cozy nights or chilly days, it’s like a warm hug in a bowl!
What I love most about this chowder is how simple it is to whip up. Just toss everything in a pot and let it simmer—easy peasy! And trust me, you’ll want seconds! 🌽🍲
Key Ingredients & Substitutions
Corn: Whether you use fresh or frozen corn, the flavor will be sweet and delightful. If fresh corn isn’t available, frozen is just as good! You could also use canned corn in a pinch, but drain it well before adding.
Potatoes: Yukon Gold potatoes add a buttery taste, while Russet potatoes create a fluffier texture. If you’re looking for a lower-carb option, try cauliflower instead; it gives a nice body without the starch!
Bacon: Bacon adds a great smoky flavor, but if you’re vegetarian or want to keep it lighter, simply omit it and use extra butter or olive oil for richness. You could also use turkey bacon or tempeh for a twist.
Heavy Cream: For a lighter chowder, substitute heavy cream with half-and-half or whole milk. For dairy-free options, coconut milk gives a creamy mouthfeel, or you can try almond milk for a lighter option.
How Do You Get the Right Texture for Your Chowder?
The secret to a great corn chowder is in the texture. You want it creamy but still slightly chunky. Here’s how to achieve that:
- Cook the potatoes until tender, about 15-20 minutes. This helps them soften before blending.
- Use an immersion blender to puree half the soup directly in the pot. If you don’t have one, blend a portion in a regular blender and return it to the pot.
- This keeps some texture while thickening the chowder and keeping it creamy.
Remember, if you blend too much, you’ll lose the lovely bites of corn and potato, which makes the chowder satisfying!
Delicious Corn Chowder Recipe
Ingredients You’ll Need:
For the Chowder:
- 4 cups fresh or frozen corn kernels (about 4-5 ears of corn if fresh)
- 3 medium potatoes, peeled and diced (Yukon Gold or Russet)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 slices bacon, chopped (optional for smoky flavor)
- 3 cups vegetable or chicken broth
- 2 cups heavy cream or whole milk
- 2 tablespoons butter
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
For Garnish:
- Fresh parsley or chives, chopped
- Paprika or cayenne pepper (optional, for a little heat)
How Much Time Will You Need?
This wonderful corn chowder takes about 10 minutes for prep and around 30 minutes for cooking, for a total of about 40 minutes. In that time, you’ll have a cozy, flavorful chowder that’s perfect for any occasion!
Step-by-Step Instructions:
1. Cook the Bacon (Optional):
If you’re using bacon, start by cooking the chopped bacon in a large pot or Dutch oven over medium heat until it’s crispy. Once done, remove the bacon bits and set them aside, keeping the rendered fat in the pot. If you aren’t using bacon, just melt the butter in the pot.
2. Sauté the Onion:
Now, add the butter to the pot with bacon fat (or just the butter) and sauté the chopped onion. Cook it until it turns soft and translucent, which should take about 5 minutes.
3. Add Garlic:
Stir in the minced garlic and cook for an additional minute until it becomes fragrant. This adds great flavor to the base of your chowder!
4. Combine Ingredients:
Next, add the diced potatoes and corn kernels into the pot. Pour in the broth and bring everything to a boil. It’s about to get lovely and cozy!
5. Simmer:
Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are nice and tender.
6. Blend the Chowder:
Here comes the fun part! Using an immersion blender, blend about half the soup in the pot to thicken it while keeping some lovely chunks for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, blend, and then return it to the pot!
7. Add Cream and Thyme:
Stir in the heavy cream (or milk) and thyme. Heat the soup gently over low to medium heat until everything is warmed through. Important! Avoid boiling the soup after adding cream to keep it creamy and delicious.
8. Season:
Finally, season your chowder with salt and pepper according to your taste. You can add more thyme if you love its earthy flavor.
9. Serve Up:
Carefully ladle the chowder into bowls. Don’t forget to garnish it with the reserved bacon bits (if using), freshly chopped parsley or chives, and a dash of paprika or cayenne for some heat if you’re feeling spicy!
10. Enjoy:
Serve hot with crusty bread on the side for a delightful dipping experience. Enjoy your warm, comforting bowl of creamy corn chowder!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn makes a great substitute and is just as sweet as fresh corn. Just add it directly to the pot without thawing for convenience!
What Should I Do If My Chowder Is Too Thick?
If you find your chowder is thicker than you’d like, simply add a bit more broth or cream until it reaches your desired consistency. Stir well and reheat gently.
How Do I Store Leftover Corn Chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream if needed to loosen it up before serving.
Can I Make This Corn Chowder Vegan?
Yes! To make it vegan, skip the bacon and use olive oil instead of butter. Substitute heavy cream with coconut cream or a plant-based milk like almond or soy milk, and use vegetable broth!