This corn chowder is a warm and cozy dish that’s perfect for chilly days. With sweet corn, creamy potatoes, and a hint of bacon, it’s oh-so-comforting!
I love how this chowder is simple to whip up and fills the kitchen with yummy smells. Plus, it’s great for lunch or a light dinner—just add some bread, and you’re set!
Key Ingredients & Substitutions
Bacon: The bacon adds a wonderful smoky flavor. If you want a vegetarian or turkey option, feel free to use turkey bacon or omit it altogether. You’ll still have a tasty chowder!
Onion: A medium onion enhances the depth of flavor. You can substitute with shallots for a milder taste, or use green onions for a fresh touch.
Corn: Fresh corn is best, but frozen corn makes a great substitute if fresh isn’t available. Just be sure to thaw it before adding to the chowder.
Potatoes: Diced russet or Yukon Gold potatoes work well to thicken the chowder. If you’re looking for a low-carb option, try cauliflower instead!
Heavy cream & Milk: For a lighter version, use half-and-half or even evaporated milk. You can also opt for plant-based milk like almond or oat milk for a dairy-free option.
How Do I Get the Best Flavor While Cooking?
Cooking technique is key for developing rich flavors. Start by crisping the bacon, which infuses the entire dish with smoky goodness. Here’s how to build those flavors:
- Cook bacon in medium heat, ensuring it becomes crispy without burning.
- Sauté onions in the bacon fat until they’re soft; this step layers the flavors beautifully.
- Make a roux by cooking the flour with the butter and bacon fat. This thickens the chowder and adds depth.
- Don’t rush the simmering time for the potatoes and corn; this allows the starches to release and thicken the chowder naturally.
These steps help turn simple ingredients into a comforting, homey dish! Always taste and adjust the seasoning at the end for the best results!
Delicious Corn Chowder Recipe
Ingredients You’ll Need:
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh corn kernels (about 5 ears), or frozen corn, thawed
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, chopped, for garnish
How Much Time Will You Need?
This corn chowder recipe takes about 10 minutes for prep and around 30 minutes for cooking time. In total, you should set aside about 40 minutes to make a creamy and comforting meal that’s sure to please!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy and golden brown—this should take about 5-7 minutes. Once cooked, remove the bacon with a slotted spoon and place it on paper towels to drain. Keep the bacon fat in the pot; it adds fantastic flavor to the chowder!
2. Sauté the Vegetables:
Add the butter to the same pot with the bacon fat. Once melted, toss in the chopped onion and sauté for about 4-5 minutes until it’s softened and translucent. Then, add the minced garlic and cook for another minute until fragrant, stirring gently to avoid burning.
3. Make the Roux:
Sprinkle the flour into the pot and stir it in with the vegetables. Cook for about 1-2 minutes, stirring constantly. This will help eliminate the raw flour taste and start thickening your chowder.
4. Add the Liquids:
Slowly whisk in the chicken broth, making sure to scrape up any tasty browned bits from the bottom of the pot. These bits add so much flavor!
5. Add Potatoes and Corn:
Now add the diced potatoes and corn kernels to your pot. Bring the mixture to a gentle simmer, then cover and let it cook for about 15 minutes, or until the potatoes are tender.
6. Stir in Cream and Milk:
Once the potatoes are tender, stir in the heavy cream and milk. Heat gently, being careful not to let it boil, just until everything is warmed through.
7. Season and Serve:
Season the chowder with salt and freshly ground black pepper to taste. Then, ladle the hot chowder into bowls and garnish with the reserved crispy bacon pieces and freshly chopped chives or parsley. Serve it warm with some crusty bread for dipping, and enjoy every spoonful!
Can I Use Frozen Corn Instead of Fresh Corn?
Absolutely! Frozen corn is a great substitute if fresh corn isn’t available. Just make sure to thaw it before adding it to the chowder for the best texture and flavor.
How Can I Make This Chowder Vegetarian?
To make a vegetarian version of this chowder, simply omit the bacon and use vegetable broth instead of chicken broth. You can add extra veggies like bell peppers or zucchini for added flavor and texture!
Can I Store Leftovers, and How Should I Reheat Them?
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a little extra broth or milk if the chowder has thickened too much.
What Can I Serve With Corn Chowder?
Corn chowder pairs perfectly with crusty bread, crackers, or a fresh salad. It also goes well with a sprinkle of shredded cheese on top for added richness!
