Corn Chowder: Just the name conjures up images of cozy evenings, the comforting aroma of simmering vegetables, and the creamy, sweet taste of summer’s bounty. But this isn’t just any soup; it’s a bowlful of sunshine that warms you from the inside out, no matter the season. Have you ever craved a dish that’s both hearty and delicate, rustic yet refined? Then look no further!

Chowders, in general, have a rich history, tracing back to the humble beginnings of coastal communities where resourceful cooks combined whatever seafood and vegetables were available. While the exact origins of Corn Chowder are debated, its popularity soared in America, particularly in New England, where corn is a staple. It became a symbol of resourcefulness and community, a dish shared amongst families and friends.

What makes this particular chowder so irresistible? It’s the perfect balance of sweet corn kernels bursting with flavor, the creamy broth that coats your palate, and the subtle savory notes from the vegetables and herbs. People adore it because it’s incredibly versatile easily adaptable to vegetarian, vegan, or meat-lover preferences. Plus, it’s surprisingly simple to make, making it a weeknight dinner champion. Whether you’re looking for a comforting classic or a blank canvas for your culinary creativity, this Corn Chowder recipe is sure to become a new favorite.

Ingredients:

6 slices bacon, diced
1 large onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
6 cups chicken broth
4 cups Yukon Gold potatoes, peeled and cubed
2 cups corn kernels (fresh, frozen, or canned, drained)
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 cup heavy cream
1/2 cup milk
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish
Optional toppings: shredded cheddar cheese, sour cream, hot sauce

Rendering the Bacon and Building the Base:

First, let’s get that bacon crispy! In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until it’s nice and crispy. This usually takes about 8-10 minutes. Stir occasionally to prevent burning.
Once the bacon is cooked, remove it from the pot with a slotted spoon and set it aside on a plate lined with paper towels to drain. We want to keep all that delicious bacon fat in the pot it’s going to add so much flavor to our chowder!
Now, add the chopped onion, celery, and red bell pepper to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the vegetables are softened and the onion is translucent. This should take about 5-7 minutes. Don’t rush this step; allowing the vegetables to soften properly will really enhance the overall flavor of the chowder.
Add the minced garlic to the pot and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Creating the Chowder:

Pour the chicken broth into the pot, scraping up any browned bits from the bottom. These browned bits, also known as fond, are packed with flavor and will add depth to our chowder.
Add the cubed potatoes, corn kernels, dried thyme, smoked paprika, and cayenne pepper (if using) to the pot. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork.

Thickening the Chowder:

While the chowder is simmering, let’s prepare the roux, which will help thicken it. In a small saucepan, melt the butter over medium heat.
Whisk in the all-purpose flour and cook, stirring constantly, for 1-2 minutes, until the mixture is smooth and golden brown. This is our roux! Be careful not to burn it.
Slowly whisk the roux into the simmering chowder, making sure to incorporate it completely to avoid any lumps.
Continue to simmer the chowder for another 5-10 minutes, stirring occasionally, until it has thickened to your desired consistency. If you prefer a thinner chowder, you can skip the roux altogether or use less flour.

Finishing Touches:

Stir in the heavy cream and milk. Heat through gently, but do not boil. Boiling the cream can cause it to curdle.
Season the chowder with salt and freshly ground black pepper to taste. Remember that the bacon and chicken broth already contain salt, so start with a small amount and add more as needed.
Return the cooked bacon to the pot and stir to combine.
If you prefer a smoother chowder, you can use an immersion blender to partially blend it. Be careful not to over-blend, as you still want some texture from the potatoes and corn. Alternatively, you can remove a cup or two of the chowder and blend it in a regular blender, then return it to the pot.

Serving:

Ladle the corn chowder into bowls and garnish with fresh parsley.
Serve hot with your favorite toppings, such as shredded cheddar cheese, sour cream, or a dash of hot sauce. Crusty bread or crackers are also a great addition.
Enjoy your delicious homemade corn chowder! This recipe is perfect for a cozy night in or a gathering with friends and family.

Tips and Variations:

Spice it up: For a spicier chowder, add more cayenne pepper or a pinch of red pepper flakes. You can also use a spicier sausage instead of bacon.
Add more vegetables: Feel free to add other vegetables to the chowder, such as carrots, zucchini, or poblano peppers.
Make it vegetarian: To make this chowder vegetarian, omit the bacon and use vegetable broth instead of chicken broth. You can also add a tablespoon of olive oil to the pot before adding the vegetables to compensate for the lack of bacon fat.
Use different types of corn: You can use any type of corn you like in this chowder, including sweet corn, white corn, or even roasted corn. Roasted corn will add a smoky flavor to the chowder.
Add protein: For a heartier chowder, add cooked chicken, shrimp, or crab meat.
Make it ahead of time: This chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Freeze it: Corn chowder can also be frozen for up to 2 months. Allow it to cool completely before transferring it to an airtight container. Thaw overnight in the refrigerator before reheating. Note that the texture of the potatoes may change slightly after freezing.
Adjust the thickness: If your chowder is too thick, add more milk or broth until it reaches your desired consistency. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
Don’t overcook the potatoes: Overcooked potatoes will become mushy and make the chowder cloudy. Cook them just until they are tender.
Use fresh herbs: Fresh herbs will add a brighter flavor to the chowder. If you don’t have fresh parsley, you can use dried parsley, but use half the amount.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

Calories: Approximately 400-500 per serving
Fat: 25-35g
Saturated Fat: 15-20g
Cholesterol: 80-100mg
Sodium: 800-1000mg
Carbohydrates: 30-40g
Fiber: 3-5g
Sugar: 10-15g
Protein: 15-20g

This corn chowder recipe is a versatile and delicious dish that can be enjoyed year-round. With its creamy texture, sweet corn flavor, and savory bacon, it’s sure to be a crowd-pleaser. Feel free to experiment with different variations and toppings to create your own signature corn chowder!

Troubleshooting:

Chowder is too thick: Add more milk or chicken broth, a little at a time, until you reach your desired consistency. Stir well after each addition.
Chowder is too thin: Simmer the chowder uncovered for a longer period of time to allow some of the liquid to evaporate. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
Chowder is lumpy: If the roux wasn’t properly incorporated, you might end up with lumps. Use an immersion blender to smooth out the chowder. If you don’t have an immersion blender, you can carefully transfer the chowder to a regular blender in batches and blend until smooth, then return it to the pot.
Chowder is bland: Add more salt, pepper, or other seasonings to taste. A squeeze of lemon juice can also brighten up the flavor.
Potatoes are not cooking evenly: Make sure the potatoes are cut into uniform sizes. If they are still not cooking evenly, you can partially cook them in the microwave before adding them to the chowder.
Cream curdled

Conclusion:

This isn’t just another soup recipe; it’s a bowlful of sunshine and comfort, and trust me, this Corn Chowder is an absolute must-try! The creamy texture, the sweet burst of corn, and the savory depth of flavor all come together in a symphony that will have you craving it again and again. It’s the perfect dish for a chilly evening, a cozy lunch, or even a light summer supper. I’ve made countless batches, and it’s always a hit with family and friends.

But what truly elevates this recipe is its versatility. Feel free to get creative and make it your own! For a heartier meal, consider adding some crispy bacon or diced ham. A sprinkle of crumbled goat cheese or a dollop of sour cream adds a tangy twist. If you’re feeling adventurous, a dash of hot sauce or a pinch of smoked paprika will kick up the heat. And for those who prefer a smoother texture, you can use an immersion blender to partially puree the soup before adding the corn.

Serving suggestions are endless! A crusty loaf of bread is the perfect accompaniment for soaking up every last drop of the creamy broth. A simple green salad adds a refreshing contrast. And for a truly decadent experience, try topping it with some homemade croutons or a drizzle of truffle oil.

I personally love serving this Corn Chowder with a side of grilled cheese sandwiches for a comforting and satisfying meal. It’s also fantastic as a starter for a more elaborate dinner party. And if you have any leftovers (which is rare!), it reheats beautifully, making it a great option for meal prepping.

Don’t be intimidated by the recipe it’s surprisingly simple to make, even for beginner cooks. The ingredients are readily available, and the instructions are straightforward. I’ve included plenty of tips and tricks to ensure your success. The most important thing is to use fresh, high-quality corn for the best flavor.

I truly believe that this Corn Chowder will become a staple in your kitchen. It’s a crowd-pleaser, a comfort food classic, and a delicious way to enjoy the bounty of summer (or any time of year, thanks to frozen corn!).

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I’m confident that you’ll love this recipe as much as I do. And more importantly, I’m eager to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think?

Please, don’t hesitate to share your thoughts and photos in the comments below. I love seeing your creations and hearing your feedback. Your insights help me improve the recipe and inspire other readers. Let’s build a community of chowder lovers!

Happy cooking, and bon appétit! I can’t wait to hear all about your delicious Corn Chowder adventures.

Corn Chowder: A Creamy, Delicious Recipe You'll Love

Creamy, comforting corn chowder with sweet corn, potatoes, bacon, and aromatic vegetables. Perfect for a cozy meal!

Prep Time20 minutes

Cook Time45 minutes

Total Time65 minutes

Category: Lunch

Yield: 6-8 servings

Save This Recipe

Ingredients

6 slices bacon, diced

1 large onion, chopped

2 stalks celery, chopped

1 red bell pepper, chopped

4 cloves garlic, minced

6 cups chicken broth

4 cups Yukon Gold potatoes, peeled and cubed

2 cups corn kernels (fresh, frozen, or canned, drained)

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional)

1 cup heavy cream

1/2 cup milk

2 tablespoons butter

2 tablespoons all-purpose flour

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish

Optional toppings: shredded cheddar cheese, sour cream, hot sauce

Instructions

Render the Bacon: In a large pot or Dutch oven, cook diced bacon over medium heat until crispy (8-10 minutes). Remove bacon with a slotted spoon and set aside on paper towels. Leave bacon fat in the pot.

Sauté Vegetables: Add chopped onion, celery, and red bell pepper to the pot with bacon fat. Cook over medium heat, stirring occasionally, until softened and onion is translucent (5-7 minutes).

Add Garlic: Add minced garlic and cook for another minute, stirring constantly, until fragrant.

Build the Chowder: Pour in chicken broth, scraping up any browned bits from the bottom of the pot.

Add Remaining Ingredients: Add cubed potatoes, corn kernels, dried thyme, smoked paprika, and cayenne pepper (if using). Stir well.

Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.

Prepare the Roux: While chowder simmers, melt butter in a small saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1-2 minutes, until smooth and golden brown.

Thicken the Chowder: Slowly whisk the roux into the simmering chowder, making sure to incorporate it completely to avoid any lumps.

Simmer Again: Continue to simmer the chowder for another 5-10 minutes, stirring occasionally, until it has thickened to your desired consistency.

Add Cream and Milk: Stir in heavy cream and milk. Heat through gently, but do not boil.

Season: Season with salt and pepper to taste.

Add Bacon: Return the cooked bacon to the pot and stir to combine.

Blend (Optional): For a smoother chowder, use an immersion blender to partially blend it. Be careful not to over-blend. Alternatively, you can remove a cup or two of the chowder and blend it in a regular blender, then return it to the pot.

Serve: Ladle into bowls and garnish with fresh parsley. Serve hot with desired toppings.

Notes

For a spicier chowder, add more cayenne pepper or a pinch of red pepper flakes.

Feel free to add other vegetables to the chowder, such as carrots, zucchini, or poblano peppers.

To make this chowder vegetarian, omit the bacon and use vegetable broth instead of chicken broth.

You can use any type of corn you like in this chowder, including sweet corn, white corn, or even roasted corn.

For a heartier chowder, add cooked chicken, shrimp, or crab meat.

This chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Corn chowder can also be frozen for up to 2 months. Allow it to cool completely before transferring it to an airtight container. Thaw overnight in the refrigerator before reheating. Note that the texture of the potatoes may change slightly after freezing.

If your chowder is too thick, add more milk or broth until it reaches your desired consistency. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

Overcooked potatoes will become mushy and make the chowder cloudy. Cook them just until they are tender.

Fresh herbs will add a brighter flavor to the chowder. If you don’t have fresh parsley, you can use dried parsley, but use half the amount.

Corn Chowder: A Creamy, Delicious Recipe You’ll Love