Creamy Corn Chowder is a comforting and hearty soup that’s perfect for chilly days. With a combination of sweet corn, tender potatoes, and a rich, creamy broth, this dish is both satisfying and easy to make. Follow this step-by-step guide to create a delicious, homemade corn chowder that the whole family will love.
Ingredients for Creamy Corn Chowder
- 4 slices of bacon, chopped: Adds a smoky, savory flavor and serves as the base for the chowder.
- 1 medium onion, diced: Provides sweetness and depth of flavor.
- 2 celery stalks, diced: Adds a mild, aromatic flavor and crunch.
- 1 red bell pepper, diced (optional for color and sweetness): Enhances the color and adds a sweet note.
- 2 garlic cloves, minced: Infuses the chowder with a robust garlic flavor.
- 3 cups fresh or frozen corn kernels: The star ingredient, providing sweetness and texture.
- 2 medium potatoes, peeled and diced: Adds heartiness and helps thicken the chowder.
- 4 cups chicken or vegetable broth: Forms the base of the soup, adding flavor and moisture.
- 1 cup heavy cream or whole milk: Adds richness and creaminess to the chowder.
- 1/2 teaspoon dried thyme: Adds an earthy, herbal note that complements the corn.
- Salt and pepper to taste: For seasoning.
- 2 tablespoons all-purpose flour (optional, for thickening): Helps thicken the chowder for a creamier texture.
- Fresh parsley or chives, chopped (for garnish): Adds a fresh, bright finish.
Instructions: How to Make Creamy Corn Chowder
Step 1: Cook the Bacon
- Cook the Bacon:
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
Step 2: Sauté the Vegetables
- Sauté the Onion, Celery, and Bell Pepper:
- In the same pot with the bacon fat, add the diced onion, celery, and red bell pepper (if using). Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened.
- Add the Garlic:
- Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly, until fragrant.
Step 3: Add the Potatoes and Broth
- Add the Potatoes:
- Stir in the diced potatoes and cook for another 2-3 minutes, allowing them to absorb some of the flavors from the vegetables.
- Add the Broth and Corn:
- Pour in the chicken or vegetable broth and add the corn kernels. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Step 4: Thicken the Chowder (Optional)
- Optional: Thicken with Flour:
- If you prefer a thicker chowder, you can mix the all-purpose flour with a small amount of cold water to create a slurry. Stir this slurry into the chowder and let it simmer for an additional 5 minutes, stirring frequently, until thickened.
Step 5: Add the Cream and Seasonings
- Add the Cream and Thyme:
- Stir in the heavy cream or whole milk and dried thyme. Allow the chowder to heat through, but do not let it boil, as this could cause the cream to curdle.
- Season with Salt and Pepper:
- Taste the chowder and season with salt and pepper to taste.
Step 6: Serve
- Serve the Chowder:
- Ladle the creamy corn chowder into bowls. Garnish with the crispy bacon pieces and chopped fresh parsley or chives. Serve hot, with crusty bread on the side if desired.
Cook’s Notes & Tips
- Bacon Alternatives: For a vegetarian version, omit the bacon and sauté the vegetables in olive oil or butter instead.
- Creaminess: For a lighter version, use whole milk instead of heavy cream, or a mix of half-and-half and broth.
- Texture: If you prefer a smoother chowder, you can partially blend the soup using an immersion blender, or transfer a portion of the chowder to a blender, blend until smooth, and return it to the pot.
Variations of Creamy Corn Chowder
Here are some ways to customize your Creamy Corn Chowder:
- Spicy Corn Chowder: Add a pinch of cayenne pepper, chopped jalapeños, or a dash of hot sauce for a spicy kick.
- Seafood Corn Chowder: Add cooked shrimp, crab meat, or clams to the chowder for a seafood twist.
- Cheesy Corn Chowder: Stir in 1 cup of shredded cheddar or Monterey Jack cheese at the end for a cheesy version.
Frequently Asked Questions (FAQs)
1. Can I make this chowder ahead of time?
Yes, you can make the chowder ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
2. How do I store leftovers?
Store leftover corn chowder in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over medium heat, stirring occasionally.
3. Can I freeze corn chowder?
Yes, you can freeze corn chowder, but keep in mind that the texture of the potatoes and cream may change slightly. Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
4. What can I serve with corn chowder?
Corn chowder pairs well with crusty bread, a simple green salad, or a side of biscuits. It’s also delicious with a sprinkle of shredded cheese or a dollop of sour cream on top.
5. Can I use canned corn?
Yes, you can use canned corn in place of fresh or frozen corn. Just be sure to drain and rinse the corn before adding it to the chowder.
A Comforting and Delicious Meal
Creamy Corn Chowder is a comforting and satisfying dish that’s perfect for any time of year. With its rich, creamy base and hearty ingredients, this chowder is sure to become a favorite in your household. Whether you’re making it for a family dinner or serving it at a gathering, this dish is easy to prepare and full of flavor.
So gather your ingredients and enjoy this warm, creamy, and delicious chowder that’s perfect for any occasion!
