Corn Chowder Recipe

Introduction

Corn chowder is a hearty, comforting soup that is perfect for any time of year. With its creamy texture and rich flavor, this beloved recipe is a crowd-pleaser for both family meals and gatherings. Whether you’re looking for a satisfying lunch or a cozy dinner, corn chowder delivers a combination of fresh vegetables, flavorful seasonings, and a velvety broth. This recipe allows you to make restaurant-quality chowder at home with ease.

Detailed Ingredients with Measures

Corn

Fresh corn kernels from 4 ears (or 4 cups of frozen or canned corn)

Potatoes

3 medium Yukon Gold potatoes (or Russet), peeled and diced

Chicken Broth

4 cups of chicken broth (or vegetable broth for a vegetarian option)

Heavy Cream

1 cup of heavy cream for a luscious texture

Butter

1 tablespoon of unsalted butter for sautéing

Bacon

6 oz of bacon, diced into small pieces for smoky flavor

Onion

1 medium onion, finely diced for aromatic base

Garlic

2 garlic cloves, minced, for additional flavor depth

Celery

2 celery stalks, diced for texture and freshness

Carrots

1 medium carrot, finely diced to add sweetness

Seasoning

Salt and freshly ground black pepper to taste

Prep Time

Preparing your ingredients takes about 15 minutes. This includes chopping the vegetables and crisping the bacon. The step-by-step process ensures that all your components are ready for smooth cooking.

Cook Time, Total Time, Yield

Cook Time: Around 25 minutes in total.
Total Time: Approximately 40 minutes—including prep time.
Yield: This recipe can serve 6 people generously or 8 smaller portions.

With this easy-to-follow recipe, you can enjoy a warm bowl of corn chowder in under an hour—a perfect dish to bring comfort and joy to any table!

Detailed Directions and Instructions

Peel and Dice the Potatoes

Peel 1 1/2 lbs of Yukon gold potatoes and dice them into bite-sized pieces approximately 1/2-inch thick.

Cook the Bacon

Dice 6 slices of bacon into small pieces. In a 5 1/2 qt Dutch oven, cook the bacon over medium heat, stirring frequently, until crispy. Once cooked, transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the pot.

Sauté the Vegetables

Add 1 diced medium onion, 1/2 cup diced celery, and 1 diced red bell pepper to the bacon grease in the pot. Sauté over medium heat for 4 to 5 minutes, or until the vegetables are softened.

Add Garlic

Mince 2 garlic cloves and stir them into the sautéed vegetables. Cook for an additional 30 seconds, stirring constantly, until fragrant.

Add Potatoes, Broth, and Seasoning

Add the diced potatoes to the pot. Pour in 2 cups of chicken stock and 2 cups of whole milk. Add 1 tsp of salt, 1/2 tsp of black pepper, and 1 tsp of granulated sugar. Stir everything together.

Cook the Potatoes

Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot with a lid and cook for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.

Add Corn

Add 3 cups of corn kernels (fresh or frozen, thawed if frozen) to the pot and stir to combine. Simmer for another 5 minutes.

Make the Cream Mixture

In a small mixing bowl, whisk together 3 tbsp of all-purpose flour and 1/3 cup of heavy cream until smooth and lump-free. Slowly drizzle the cream mixture into the soup while stirring constantly to avoid lumps.

Thicken the Soup

Simmer the soup for an additional 2-3 minutes, stirring frequently, until the soup thickens to your desired consistency.

Add Bacon

Stir the crispy cooked bacon back into the soup. Reserve a small portion of bacon for garnishing if desired.

Adjust Seasoning

Taste the soup and adjust the seasoning as needed. Add more salt or pepper if necessary.

Serve and Garnish

Ladle the soup into bowls and garnish with chopped fresh parsley and the reserved crispy bacon, if desired. Serve warm.

Notes

Potato Selection

Yukon gold potatoes are recommended for this recipe as they hold their shape well during cooking and have a creamy texture. You can substitute them with russet potatoes if needed, but they may become softer and break apart more.

Corn Options

Fresh, frozen, or canned corn works well in this recipe. If using canned corn, drain and rinse it before adding to the soup. For frozen corn, thaw it before adding for better soup consistency.

Bacon Alternative

For a lighter option, you can substitute turkey bacon, but note that it may not provide as much flavor and fat for sautéing the vegetables.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave. Add a splash of milk or broth if the soup becomes too thick after refrigeration.

Freezing

Corn chowder does not freeze well because of the potatoes, which may change texture after thawing. It’s best to enjoy this soup fresh or within the recommended refrigeration time.

Serving Suggestions

Serve this corn chowder with crusty bread, a side salad, or biscuits for a complete meal.

Cook Techniques

Prepping the Corn

Cut the kernels off the cob using a knife, then scrape the cobs to extract the milky juice. This enhances the flavor of your chowder.

Cooking the Bacon

Cook chopped bacon in a large pot until crispy. Remove the bacon and leave the rendered fat in the pot for added flavor.

Sautéing Vegetables

Sauté onions and celery in the bacon fat to build the base of the soup. Cook until softened.

Simmering the Soup

Add potatoes, corn kernels, corn juice, and broth to the sautéed vegetables. Simmer on medium heat until potatoes are tender.

Creating the Thickening Agent

Whisk together milk and flour until smooth, then stir the mixture into the pot to thicken the chowder.

Final Touches with Cream

For a creamy texture, stir in heavy cream towards the end of cooking and simmer until heated through.

Topping and Serving

Garnish the soup with cooked bacon and optional fresh herbs, then serve hot with bread or crackers.

FAQ

Can I use canned or frozen corn instead of fresh corn?

Yes, you can substitute fresh corn with canned or frozen corn. If using canned corn, drain it first. If using frozen corn, no need to thaw before adding to the pot.

What’s the best type of potato to use?

Yukon gold or Russet potatoes work best as they hold their shape and provide a creamy texture.

Can I make this chowder ahead of time?

Yes, you can prepare it in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much.

Is this recipe gluten-free?

This recipe uses flour as a thickener, which contains gluten. To make it gluten-free, use a gluten-free flour or cornstarch.

Can I make this chowder vegetarian?

Yes, omit the bacon and sauté the vegetables in butter or olive oil. Use vegetable broth instead of chicken broth.

How can I adjust the thickness of the chowder?

For a thicker chowder, mash some of the potatoes in the pot. For a thinner consistency, add more cream or broth.

Can I freeze this chowder?

It’s not recommended to freeze the chowder due to the dairy content, as it may separate upon thawing. However, you can freeze it before adding cream and then stir in the cream after reheating.

Conclusion

Corn chowder is a comforting and hearty dish that’s perfect for any time of year. Its creamy texture combined with the sweetness of corn and rich depth of flavor from herbs and seasonings makes it an irresistible choice for anyone who loves a wholesome, satisfying meal. Whether you’re making it for a cozy family dinner or sharing it with friends, corn chowder is sure to be a hit. The recipe is straightforward, versatile, and can be adapted with your favorite ingredients to make it truly your own.

More recipes suggestions and combination

Loaded Baked Potato Soup

Pair your corn chowder with a creamy and flavorful loaded baked potato soup to create a comforting soup duo.

Classic Caesar Salad

Serve the corn chowder alongside a crisp and refreshing classic Caesar salad for a balance of textures and flavors.

Homemade Dinner Rolls

Enjoy your chowder with freshly baked homemade dinner rolls to soak up all the creamy goodness.

Grilled Cheese Sandwich

Add a gooey grilled cheese sandwich on the side for a classic and indulgent combination.

Chili

Pair the corn chowder with a spicy and hearty chili for a flavorful contrast.

Roasted Vegetables

Serve roasted vegetables as a nutritious and colorful side to complement the creamy soup.

Chicken Salad

Add a light and refreshing chicken salad to the meal for a touch of protein and freshness.

Garlic Bread

Complement the chowder with warm, buttery garlic bread for an easy and delicious pairing.

French Onion Soup

Consider serving a rich French onion soup as another soup option for variety.

Coleslaw

Add a crunchy and tangy coleslaw for a refreshing side that balances the richness of the chowder.