Corn Chowder
Why Make This Recipe
Corn chowder is a comforting and hearty dish that brings warmth and flavor to any meal. It is perfect for chilly days or when you crave a cozy soup. The combination of sweet corn, creamy texture, and bacon adds a delicious twist that everyone will love. This recipe is also flexible and can be made with either fresh or frozen corn, making it easy to enjoy any time of the year.
How to Make Corn Chowder
Ingredients:
- 4 slices bacon, coarsely chopped
- ½ large onion, chopped
- 2 ribs celery, chopped
- 2 medium carrots, peeled and chopped
- 2 cloves garlic, minced
- ¼ teaspoon ground cayenne pepper
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth or vegetable broth
- 3 medium Yukon gold potatoes, peeled and chopped
- 3 cups corn kernels (fresh or frozen)
- 1 cup heavy cream, warmed to room temperature
- 2 teaspoons chopped fresh thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions:
- Cook the bacon in a large Dutch oven over medium heat until brown and crispy. Use a slotted spoon to remove the bacon to a plate lined with paper towels, saving the bacon grease in the pot.
- While the bacon cooks, add the onion, celery, and carrots to the hot grease. Cook until the onions and celery are tender.
- Reduce the heat and add the garlic and cayenne pepper. Stir and cook for 1 minute.
- Increase the heat to medium and sprinkle in the flour. Cook for 2 minutes while stirring.
- Slowly add the chicken broth while stirring. Then, add the potatoes, corn, and most of the cooked bacon, keeping a little bacon for garnish. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender.
- Remove the pot from heat and slowly stir in the cream. Add the chopped fresh thyme. Season with kosher salt and black pepper to taste.
- Garnish with the reserved bacon and a little more fresh thyme before serving.
How to Serve Corn Chowder
Serve the corn chowder hot in bowls. You can add a sprinkle of fresh herbs on top for color and flavor. It pairs well with crusty bread or a simple side salad. Enjoy!
How to Store Corn Chowder
If you have leftovers, let the chowder cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally.
Tips to Make Corn Chowder
- Use fresh corn if it’s in season for the best flavor. If using frozen, make sure to thaw it first.
- Feel free to adjust the amount of cayenne pepper based on how spicy you like it.
- Add other vegetables like bell peppers or zucchini for extra nutrition and flavor.
Variation
You can make a vegetarian version by omitting the bacon and using vegetable broth. Add more vegetables to enhance the soup’s flavor and texture.
FAQs
1. Can I freeze corn chowder?
Yes, you can freeze corn chowder. However, the cream may separate when thawed, so it’s best to add the cream after you thaw and reheat the soup.
2. Can I use canned corn instead of fresh?
Absolutely! Canned corn is a convenient option and will work well in this recipe.
3. How can I make this recipe dairy-free?
To make it dairy-free, use coconut milk instead of heavy cream and skip the bacon or use a plant-based bacon alternative.
Corn Chowder
Ingredients
For the Chowder
- 4 slices bacon, coarsely chopped
- ½ large onion, chopped
- 2 ribs celery, chopped
- 2 medium carrots, peeled and chopped
- 2 cloves garlic, minced
- ¼ teaspoon ground cayenne pepper
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth or vegetable broth
- 3 medium Yukon gold potatoes, peeled and chopped
- 3 cups corn kernels (fresh or frozen)
- 1 cup heavy cream, warmed to room temperature
- 2 teaspoons chopped fresh thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
Cooking the Chowder
- Cook the bacon in a large Dutch oven over medium heat until brown and crispy. Use a slotted spoon to remove the bacon to a plate lined with paper towels, saving the bacon grease in the pot.
- While the bacon cooks, add the onion, celery, and carrots to the hot grease. Cook until the onions and celery are tender.
- Reduce the heat and add the garlic and cayenne pepper. Stir and cook for 1 minute.
- Increase the heat to medium and sprinkle in the flour. Cook for 2 minutes while stirring.
- Slowly add the chicken broth while stirring. Then, add the potatoes, corn, and most of the cooked bacon, keeping a little bacon for garnish. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender.
- Remove the pot from heat and slowly stir in the cream. Add the chopped fresh thyme. Season with kosher salt and black pepper to taste.
- Garnish with the reserved bacon and a little more fresh thyme before serving.
