Corn Chowder

Why Make This Recipe

Corn chowder is a warm, comforting dish that brings a taste of summer to your table, no matter the season. It’s rich, creamy, and packed with sweet corn flavor. This recipe is easy to follow and perfect for family dinners or gatherings with friends. Plus, it’s a great way to use fresh summer corn, or you can simply use frozen corn for convenience.

How to Make Corn Chowder

Making corn chowder is straightforward and enjoyable. It begins with cooking bacon, which adds a delightful smoky flavor to the soup. Then, you’ll sauté vegetables and mix them with broth, potatoes, and corn to create a hearty base. Finally, adding cream gives it that rich, velvety texture that makes corn chowder so special.

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:

1. Cook the bacon in a large Dutch oven over medium heat until brown and crispy. Using a slotted spoon, remove the bacon to a plate covered with a paper towel, reserving the bacon grease in the pot.
2. Over medium heat, add the onion, celery, and carrots to the bacon grease and cook until the onions and celery are tender.
3. Reduce the heat and add the garlic and cayenne pepper, cooking for 1 minute while stirring.
4. Increase the heat to medium. Sprinkle in the flour, cooking for 2 minutes while stirring. Slowly add the chicken broth while stirring.
5. Add the potatoes, corn, and most of the cooked bacon, reserving a small amount of bacon for garnish. Bring the mixture to a boil, reduce the heat, and simmer until the potatoes are tender.
6. Remove the pot from the heat and slowly stir in the cream. Stir in the chopped fresh thyme. Season with kosher salt and freshly ground black pepper to taste.
7. Garnish with the rest of the bacon and a little bit of the fresh thyme.

How to Serve Corn Chowder

Serve the corn chowder hot in bowls, and feel free to add a sprinkle of reserved bacon and fresh thyme on top for garnish. It pairs well with crusty bread or a simple green salad.

How to Store Corn Chowder

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for 2-3 months. When reheating, be careful not to let it boil, as this can affect the creaminess of the chowder.

Tips to Make Corn Chowder

• Use fresh corn in season for the best flavor, but frozen corn works well too.
• Adjust the spice by increasing or decreasing the cayenne pepper based on your taste.
• For a thicker chowder, you can blend a portion of the soup and then stir it back in.

Variation

You can easily make this corn chowder vegetarian by omitting the bacon and using vegetable broth. For added flavor, include smoked paprika to mimic the smoky essence of bacon.

FAQs

Can I make corn chowder ahead of time?
Yes, you can prepare corn chowder a day in advance. Just store it in the refrigerator and reheat gently before serving.

Can I use canned corn instead of fresh or frozen?
Absolutely! Canned corn can be used as a convenient alternative. Just rinse and drain before adding it to the chowder.

What can I add for extra flavor?
You can add bell peppers, diced jalapeños for a kick, or even some shredded cheese for added creaminess and flavor.