This corn chowder is a warm and cozy dish that’s full of sweet corn and creamy goodness. It’s like a hug in a bowl, perfect for chilly days!
Making this chowder is so easy! I love stirring in some fresh herbs for extra flavor. Plus, who can resist the delicious smell filling up the kitchen? Yum!
Key Ingredients & Substitutions
Bacon: I love using bacon for its rich flavor, but if you prefer a vegetarian version, feel free to substitute with smoked tempeh or omit it entirely. You can add a splash of liquid smoke for a similar taste.
Corn: Fresh corn gives the chowder a sweet taste, but frozen corn works great in a pinch. You can also use canned corn—just drain it well before adding to the chowder.
Potatoes: I recommend using Yukon Gold or Russet potatoes for creaminess. If you’re looking for low-carb options, cauliflower or sweet potatoes can be delicious substitutes!
Heavy Cream: For a lighter option, try half-and-half or whole milk. If you’re dairy-free, use coconut milk or cashew cream for richness.
Herbs: I find fresh rosemary or chives brighten the dish. If they’re not available, dried herbs like thyme or parsley can also work well.
How Do You Achieve the Right Texture in Your Chowder?
Getting the perfect texture is key for a delicious corn chowder. You want it creamy but still chunky. Here’s how:
- Cook the potatoes until fork-tender. This usually takes about 15 minutes.
- Lightly mash some of the potatoes and corn with a potato masher. This thickens the chowder without losing all the texture.
- Don’t overdo it—leave plenty of whole corn and potato pieces for that comforting, hearty feel.
Keeping some ingredients whole adds a pleasant bite, so your chowder isn’t just a smooth soup!
How to Make Tasty Corn Chowder
Ingredients You’ll Need:
For The Chowder:
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 3 cups fresh corn kernels (about 4 ears) or frozen corn
- 2 medium potatoes, peeled and diced into 1/2-inch cubes
- 3 cups chicken broth or vegetable broth
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika or cayenne pepper (optional for a bit of heat)
- Fresh rosemary or chives, chopped for garnish
- Bread slices (for serving)
How Much Time Will You Need?
This delightful corn chowder takes about 30 minutes to prepare and cook. It’s a quick and rewarding recipe, perfect for weeknight dinners or cozy weekends!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until it’s crispy and golden brown. Once crispy, use a slotted spoon to remove the bacon from the pot, leaving the tasty bacon fat behind.
2. Sauté the Veggies:
Add the butter to the pot with the leftover bacon fat. When it melts, toss in the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Next, add the minced garlic and cook for another minute until it’s fragrant.
3. Combine the Ingredients:
Now it’s time to add the fun stuff! Add the diced potatoes and corn kernels to the pot, stirring well to combine everything.
4. Simmer the Chowder:
Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, lower the heat and let it simmer for about 15 minutes, or until the potatoes are tender when poked with a fork.
5. Mash and Thicken:
Grab a potato masher and lightly mash some of the potatoes and corn in the pot. This will help thicken the chowder while keeping a nice texture. Don’t mash everything—leave some chunks for that hearty feel!
6. Add Cream and Season:
Pour in the heavy cream and season your chowder with salt, pepper, and smoked paprika or cayenne pepper, if you’re feeling adventurous. Stir everything together and heat gently without boiling to warm it through.
7. Serve and Enjoy:
Now ladle that creamy chowder into bowls. Don’t forget the crispy bacon and a sprinkle of fresh rosemary or chives on top for a nice touch. Serve hot with bread on the side for dipping!
Enjoy your comforting, creamy corn chowder—perfect for warming up on a chilly day!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a convenient substitute and works just as well in this recipe. Just make sure to thaw it before adding it to the chowder for the best texture.
What If I Don’t Have Bacon?
No worries! You can skip the bacon entirely for a vegetarian option. For extra flavor, consider adding smoked paprika or a few drops of liquid smoke to mimic that savory, smoky taste.
How Do I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to avoid scorching.
Can I Make This Chowder Dairy-Free?
Yes! Substitute the heavy cream with coconut milk or cashew cream for a dairy-free version. Just note that this will change the flavor slightly, but it will still be creamy and delicious!
