Corn Chowder: A Creamy Comfort Food Recipe for All Seasons

I enjoy creating comforting meals, and one standout is my creamy corn chowder. This dish combines sweet corn, crispy bacon, and hearty potatoes, making it a delightful choice for any occasion. It’s a straightforward recipe that delivers satisfaction in a single pot, ensuring everyone comes back for more.

If you find yourself with extra corn, there are also other recipes to try, like my Easy Creamy Corn Pasta or Cajun Grilled Corn on the Cob. Each option highlights the versatility of corn while bringing unique flavors to the table.

Reasons You’ll Appreciate It

This corn chowder hits all the right notes. The sweetness of corn pairs perfectly with the savory bacon, while the tender potatoes create a satisfyingly hearty texture. The broth is rich and thick, making each spoonful delightful.

I love that this recipe is uncomplicated, relying on just a handful of wholesome ingredients. You can opt for either fresh or frozen corn, allowing for year-round enjoyment. Whether it’s a warm summer evening or a chilly winter night, this chowder offers comfort and satisfaction any time. It’s inspired by my popular Easy Chicken and Corn Chowder, a dish my family adores. This version stands out as a comforting favorite in its own right.

Essential Ingredients

To create a delicious chowder, here’s what I gather:

• Bacon: I prefer using kitchen shears to chop it up easily.
• Onion, Celery, and Carrots: These form the classic base for many soups. I typically use sweet Vidalia onions.
• Flour: This acts as a thickening agent for the broth.
• Garlic: A garlic press allows me to mince cloves effortlessly, without peeling.
• Chicken Broth: I add a full 32 oz container for deeper flavor in the chowder.
• Heavy Cream: This ingredient adds a rich, luxurious texture to the broth.
• Corn: Fresh corn is my first choice, but frozen corn works just as well.
• Potatoes: I use Russets because they are starchy and help to thicken the chowder.
• Italian Seasoning: This convenient blend of dried herbs is my go-to for enhancing flavor.
• Cayenne Pepper: Adding a pinch gives it a gentle warmth without making it overly spicy.

These ingredients combine to create a comforting and flavorful dish.

Choosing Fresh or Frozen Corn for Chowder

I prefer fresh corn when making chowder, so it’s best to use it if available. Simply cut the kernels off the cob and mix them into the soup. If you’re looking to enhance the flavor, consider using grilled corn for a smoky touch. Typically, 4-5 ears will yield enough corn for the recipe.

While frozen corn is a solid alternative, I suggest steering clear of canned versions unless necessary. Canned corn tends to lack the crisp texture and vibrant taste that fresh or frozen corn delivers.

Cooking Tip

I prefer to prepare ingredients while cooking to save time. If you’re new to making this chowder, chopping and measuring everything in advance can ease the process. Choose the method that best suits your comfort level for a smoother cooking experience.

Distinction Between Chowder and Soup

Chowder is a hearty variant of soup, typically thickened with flour and characterized by a creamy texture. It often includes chunks of potatoes, while seafood may be found in coastal varieties. In contrast, soups can encompass a wider range of ingredients and textures, without the requirement of creaminess or thickness. Both offer unique flavors and experiences, making them beloved choices for many.

Preparing Corn Chowder

I start by cooking the bacon in a soup pot until it becomes crispy. Once done, I place the bacon on a paper towel to drain excess fat, leaving a couple of tablespoons in the pot. Next, I sauté chopped onion, celery, and carrots in the remaining fat until they soften.

I add minced garlic and cook until I can smell its aroma. Then, I incorporate flour and stir for about a minute. Pouring in chicken broth, I continuously stir until the flour is fully dissolved, making sure to scrape the browned bits from the pot.

To this mixture, I add cream, corn, diced potatoes, Italian seasoning, cayenne pepper, and most of the bacon. I bring it to a boil before reducing the heat to a simmer until the potatoes tenderize and the chowder thickens. Finally, I season with salt and pepper, garnishing with the rest of the bacon and fresh parsley if I desire.

Alternatives and Modifications

I advise against replacing cream with milk or half-and-half, as this can lead to curdling in the soup. In my experience, Russet potatoes work best due to their starch content, which enhances the broth’s thickness. If desired, you can substitute them with another variety, but the results may vary.

I’ve seen some home cooks add shrimp towards the end of cooking, yielding excellent flavor and texture. Additionally, I often receive inquiries about making this dish in a Crockpot. While it’s possible, I haven’t tested that method. Since sautéing is necessary, preparing it as a one-pot stovetop meal is typically more straightforward and efficient.

Accompaniments to Consider

This corn chowder stands well on its own, but I enjoy complementing it with a warm dinner roll or a hearty slice of bread for dipping, such as a French baguette or sourdough.

For those who prefer a side salad, I recommend mixing fresh greens and dressing them with my quick Homemade Ranch Dressing. Alternatively, I often prepare a Super Simple Parmesan Arugula Salad that pairs nicely.

Leftovers and Storage

Ingredients

• 4 strips bacon
• 1/2 medium onion, finely chopped
• 3 stalks celery, finely chopped
• 2 medium carrots, peeled and chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth or stock
• 1 cup heavy cream
• 4 cups corn (fresh or frozen)
• 2 large Russet potatoes, peeled and diced
• 1/4 teaspoon Italian seasoning
• A pinch of cayenne pepper (optional)
• Salt and pepper to taste

Instructions

1. Start by cutting the bacon into small pieces and place it in a large pot over medium-high heat. Cook until crispy, which takes around 10 minutes.
2. After the bacon is crispy, remove it from the pot and place it on a plate lined with paper towels. Keep about 2 tablespoons of the rendered fat in the pot.
3. Add the chopped onion, celery, and carrots to the pot. Sauté these vegetables for about 5 minutes.
4. Next, add the minced garlic and cook for another 30 seconds to release its flavor.
5. Sprinkle in the flour and keep cooking for about a minute, stirring consistently.
6. Pour in the chicken broth and stir well to dissolve the flour and lift any browned bits from the bottom of the pot.
7. Incorporate the heavy cream, corn, diced potatoes, Italian seasoning, cayenne pepper, and most of the cooked bacon into the pot. Reserve some bacon for garnishing.
8. Turn up the heat to high until the mixture reaches a boil, then reduce the heat to maintain a rapid simmer. Cover with the lid slightly ajar.
9. Cook until the potatoes are tender, which should take approximately 15-20 minutes. Stir occasionally. Expect the soup to thicken as it cooks.
10. Season with salt and pepper according to your taste and serve, garnishing with the reserved bacon.

Notes

• This recipe yields about 4-6 servings, depending on how large you make the portions.
• To streamline the cooking process, I chop the onion, celery, carrots, and potatoes while the bacon is frying.
• The soup will thicken as it sits, so you might need to add more broth when reheating leftovers.
• Using cream is crucial as it was boiled; substituting it with milk or half-and-half may cause curdling due to the high heat.