This corn chowder is a warm and comforting bowl of goodness! With sweet corn, creamy potatoes, and a hint of spice, it’s perfect for chilly days.
I love how quick it is to make! Just toss everything together, let it simmer, and you have a hug in a bowl. Trust me, your taste buds will thank you! 😊
Key Ingredients & Substitutions
Corn: Fresh corn gives a sweet and vibrant flavor, but you can easily use frozen corn if fresh isn’t available. Just thaw it first! You can also try canned corn in a pinch.
Bacon: For a smoky flavor, use bacon, but turkey bacon or prosciutto work too! If you’re vegetarian, skip the bacon entirely and add a splash of liquid smoke for that savory taste.
Potatoes: I recommend using Yukon Gold potatoes for a creamy texture. If you’re looking to lighten it up, try cauliflower in place of some potatoes. It’ll still be delicious!
Heavy Cream: To make this chowder lighter, you can substitute with half-and-half or coconut milk for a dairy-free option. Both will still leave it creamy!
Thyme: While thyme adds a lovely flavor, you can omit it if you don’t have any. Fresh parsley or oregano could also work well as alternatives.
How Do You Achieve the Perfect Creaminess in Your Chowder?
Getting that creamy texture in corn chowder is crucial! Here’s how to do it:
- Start by cooking the bacon to render its fat. This not only adds flavor but helps in sautéing the vegetables.
- Don’t rush the sautéing step with the onion, celery, and garlic. It creates a wonderful base of flavor!
- When you add the potatoes, let them cook until tender. For the creamy effect, mash a few pieces lightly with a masher or use an immersion blender just a bit.
- Add the cream towards the end to keep its luscious texture. Make sure to heat it gently to avoid curdling.
With these steps, your corn chowder will be irresistibly creamy and full of flavor!
Comforting Corn Chowder Recipe
Ingredients You’ll Need:
Base Ingredients:
- 4 cups fresh corn kernels (about 4 ears) or frozen corn
- 4 strips of bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
Seasoning and Garnish:
- Salt and black pepper to taste
- 1/2 teaspoon dried thyme (optional)
- Fresh chives, chopped (for garnish)
How Much Time Will You Need?
This delightful corn chowder comes together in about 35-40 minutes, including prep and cooking time. You’ll spend around 10 minutes chopping vegetables and bacon, then 25-30 minutes simmering everything together until it’s nice and creamy. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, place the chopped bacon over medium heat. Cook until the bacon is crispy, which usually takes about 5-7 minutes. Once done, carefully remove the bacon with a slotted spoon and set it aside, keeping the delicious rendered fat in the pot for flavor.
2. Sauté the Vegetables:
Add the butter to the bacon fat in the pot. Let it melt over medium heat, and then add the diced onion, celery, and minced garlic. Sauté everything together until the vegetables become soft and translucent, about 5 minutes.
3. Combine the Key Ingredients:
Now, add the diced potatoes and corn kernels to the pot, along with the dried thyme if you’re using it. Stir everything until well mixed.
4. Add the Broth and Simmer:
Pour in the chicken or vegetable broth, then bring the pot to a boil. Once it’s boiling, reduce the heat to simmer. Cover the pot and let it cook until the potatoes are tender, which should take about 15-20 minutes.
5. Thicken the Chowder:
After the potatoes are tender, take a potato masher or an immersion blender and slightly crush some of the potatoes and corn in the pot. This will help thicken the chowder while still leaving some chunky bits for texture. Blend it to your desired consistency!
6. Add the Cream and Bacon:
Stir in the heavy cream and the crispy bacon pieces you set aside earlier. Gently heat the chowder through but avoid bringing it to a boil again. Just warm it up nicely!
7. Season and Serve:
Finally, season your chowder with salt and black pepper to taste. Once ready, ladle the chowder into bowls and garnish with fresh, chopped chives. Enjoy your warm and hearty corn chowder!
This comforting dish is sure to warm you up and fill your belly. Perfect for any occasion or just a cozy night in! 🍲✨
Can I Use Canned Corn Instead of Fresh or Frozen?
Absolutely! You can substitute canned corn for the fresh or frozen corn. Just drain and rinse the canned corn before adding it to the chowder. Add it towards the end of cooking to keep it from getting too mushy.
How Can I Make This Recipe Vegan?
To make this corn chowder vegan, simply substitute the bacon with smoked tofu or tempeh for that savory flavor. Use coconut milk or almond milk in place of heavy cream and opt for vegetable broth instead of chicken broth.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of broth or cream if it’s too thick after sitting in the fridge.
Can I Freeze Corn Chowder?
Yes, you can freeze corn chowder! Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. To thaw, move it to the fridge overnight and reheat on the stove, adding a bit of liquid if needed.
