This corn chowder is a warm bowl of comfort packed with sweet corn, creamy potatoes, and just the right spices. It’s like a hug on a rainy day!
I love how easy it is to whip up—just throw everything in one pot and let it simmer. Plus, it tastes even better the next day—if there’s any left! 😄
Ingredients & Substitutions
Bacon: The bacon adds a nice smoky flavor to the chowder. If you’re vegetarian, you can skip it or use smoked paprika for a similar taste. Turkey bacon is a lighter option too!
Onion: A small onion works best here, but you can also use shallots for a sweeter taste or green onions for a fresher kick. Just adjust the quantity as needed.
Corn: Fresh corn is great, especially in summer, but frozen corn works just as well and is super convenient. Canned corn is also an option, but drain it well before adding it to the chowder.
Potatoes: I use Russet potatoes for their creaminess. However, Yukon Golds or even sweet potatoes can add a nice twist! Just keep an eye on the cooking time for different potatoes.
Heavy cream: If you want a lighter version, use half-and-half or milk. For a vegan choice, coconut milk can provide a nice creaminess, too!
How Do You Make Sure Your Potatoes Are Perfectly Tender?
Getting the perfect potato texture is key in corn chowder. You want them tender but not mushy. Here’s how:
- Cut your potatoes into even-sized cubes. This helps them cook at the same rate.
- Add the potatoes to the broth early on, right after you bring it to a boil. This gives them enough time to soften.
- Test for doneness by piercing a piece with a fork; it should slide in easily but not break apart completely.
Following these steps will ensure your chowder has that delightful bite from the potatoes while still being creamy!
How to Make Delicious Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels (about 5 ears fresh corn, shucked)
- 3 medium potatoes, peeled and diced (about 2 cups)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh chives or parsley for garnish
- Bread slices, for serving (optional)
Time Needed:
This corn chowder takes about 10 minutes to prep and roughly 30 minutes to cook, so you’re looking at about 40 minutes total. It’s a quick and warming dish that’s perfect for any day!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it turns crispy and golden brown. This process usually takes about 5-7 minutes. Once crispy, remove the bacon pieces with a slotted spoon and set them aside on a paper towel. Leave the bacon fat in the pot; it adds great flavor.
2. Sauté Onion and Garlic:
Add butter to the pot if needed (you want enough fat to sauté). Add the finely chopped onion and minced garlic to the bacon fat and sauté for about 3-5 minutes, or until the onion becomes soft and translucent.
3. Mix in the Flour:
If you’re using flour to thicken the chowder, stir it into the onion-garlic mixture now. Cook for 1-2 minutes to eliminate the raw flour taste. This is an optional step, but it can help give your chowder a nice creamy texture!
4. Add the Veggies and Broth:
Add the diced potatoes, corn kernels, thyme, and chicken or vegetable broth to the pot. Bring everything to a boil on high heat, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. Check occasionally until the potatoes are nice and tender.
5. Thicken the Chowder:
Once the potatoes are cooked, use a potato masher or a handheld immersion blender to mash some of the potatoes and corn. This will thicken the chowder while leaving some chunks for texture. You don’t have to mash it all—just enough to give it a nice, creamy consistency!
6. Stir in the Cream:
Add the heavy cream or half-and-half to the pot, stirring gently. Heat through but do not boil to avoid curdling. Taste and season with salt and black pepper. Adjust based on your preference.
7. Serve and Enjoy!
Serve the chowder hot in bowls, sprinkled with the reserved crispy bacon and fresh herbs like chives or parsley. Don’t forget to offer bread on the side for dipping!
Enjoy your creamy, hearty corn chowder that’s sure to warm you up any day!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute and will save you time. Just add it directly to the pot without thawing.
How Can I Thicken the Chowder Without Flour?
If you prefer a gluten-free version, you can thicken the chowder by pureeing a cup of the cooked soup in a blender and stirring it back in. Using starchy potatoes like Russets also helps naturally thicken the chowder.
Can I Make This Chowder Vegetarian?
Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. You can add some smoked paprika to give it a smoky flavor in place of the bacon.
How Long Will Leftovers Last?
Leftover corn chowder can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally.