Corn Chowder Recipe

A hearty and creamy soup made with sweet corn and potatoes.

Corn chowder is a classic American comfort food that has been warming hearts and homes for generations. This hearty and creamy soup, packed with sweet corn and tender potatoes, offers a satisfying meal ideal for any time of year. Whether you are seeking comfort during chilly winter nights or a satisfying dish during summer's corn harvest, corn chowder will hit the spot perfectly.

This recipe brings together the simplicity of wholesome ingredients with the depth of flavor achieved through a careful cooking process. From the sizzling aroma of sautéed onions and celery to the creamy texture bestowed by fresh cream, every step in this recipe contributes to a delightful and nourishing bowl of chowder. So gather your ingredients and follow along as we cook up a pot of savory corn chowder that promises to become a family favorite.

Ingredients

• 4 cups fresh corn kernels (from about 6 ears of corn) or 3 cups frozen corn
• 4 slices bacon, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 ribs celery, finely chopped
• 4 cups chicken or vegetable broth
• 2 cups diced potatoes (Yukon Gold or russet)
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional)

Nutrition

Calories: ~350 calories

Instructions

1. Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon and place on a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon fat in the pot.
2. Sauté Vegetables: Add the finely chopped onion and celery to the pot with the bacon fat. Sauté over medium heat until the vegetables are soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Corn and Broth: Stir in the corn kernels, ensuring they are well combined with the sautéed vegetables. Pour in the chicken or vegetable broth and bring to a simmer.
4. Add Potatoes and Seasonings: Add the diced potatoes and dried thyme to the pot. Season with salt and freshly ground black pepper to taste. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
5. Blend Part of the Chowder: Using an immersion blender, blend a portion of the chowder directly in the pot to create a thicker, creamier consistency. Alternatively, you can transfer about 2 cups of the chowder to a blender, blend until smooth, and then return it to the pot.
6. Add Milk and Cream: Stir in the whole milk and heavy cream. Cook for an additional 5-10 minutes, stirring occasionally, until the chowder is heated through. Do not let the chowder boil.
7. Garnish and Serve: Ladle the corn chowder into bowls and garnish with the crispy bacon bits and chopped fresh parsley, if using. Serve hot and enjoy.

Enjoy your delicious corn chowder! This soup is perfect for serving with a side of crusty bread or a fresh green salad. For a twist, try adding a sprinkle of shredded cheese on top or a dash of hot sauce for some extra kick.

A few tips for making the best corn chowder: Use fresh corn when it’s in season for the best flavor and sweetness. If you’re using frozen corn, just add it directly to the pot without thawing. Make sure to blend part of the chowder to get that creamy texture while still having plenty of whole corn kernels for a delightful bite. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove. Happy cooking!