Corn chowder is the perfect blend of comfort and flavor. It’s a dish that brings warmth to your soul, especially on a chilly evening when you’re craving something rich, creamy, and satisfying. With its crisp bacon, tender vegetables, and sweet corn, every bite offers a delightful combination of textures and flavors. This creamy corn chowder recipe will become a staple in your home, impressing family and friends alike.
Who Is This Recipe For?
This recipe is designed for home cooks who are looking for a hearty, easy-to-make dish that doesn’t require extensive kitchen expertise. Whether you’re new to cooking or a seasoned pro, the step-by-step instructions ensure you’ll nail this chowder every time. It’s also ideal for those who love a bit of versatility in their meals, as it can easily be adapted to dietary preferences or what’s available in your pantry.
Why You’ll Love This Recipe
Why is this creamy corn chowder a must-try? For starters, it’s a perfect balance of smoky, sweet, and savory. The bacon adds a delicious crispness, while the potatoes and corn give it a hearty texture. Plus, the hint of cayenne pepper delivers just the right amount of kick. This chowder is also a fantastic make-ahead dish—perfect for meal prepping or hosting a cozy family dinner.
Ingredients You’ll Need
Here’s what you’ll need to whip up this Creamy Corn Chowder:
- 4 slices bacon, coarsely chopped
- ½ large onion, chopped
- 2 ribs celery, chopped
- 2 medium carrots, peeled and chopped
- 2 cloves garlic, minced
- ¼ teaspoon ground cayenne pepper
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth or vegetable broth
- 3 medium Yukon gold potatoes, peeled and chopped
- 3 cups corn kernels, fresh or frozen
- 1 cup heavy cream, warmed to room temperature
- 2 teaspoons chopped fresh thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Step-by-Step Instructions
Cook the Bacon
Start by cooking the chopped bacon in a large Dutch oven over medium heat. Cook until the bacon is crispy, then transfer it to a plate lined with paper towels. Leave the bacon grease in the pot, as this will add a rich, smoky flavor to your vegetables.
Sauté the Vegetables
Add the onion, celery, and carrots to the bacon grease. Cook until the vegetables are tender and the onion becomes translucent. Next, add the garlic and cayenne pepper, stirring constantly for about a minute. This will enhance the overall depth of flavor.
Make the Roux
Sprinkle the flour over the vegetables and stir continuously for about two minutes. This step forms a roux, which will help thicken the chowder. Slowly pour in the chicken or vegetable broth, whisking constantly to prevent lumps from forming.
Simmer the Chowder
Add the Yukon gold potatoes, corn, and most of the crispy bacon (reserve a bit for garnish). Bring the mixture to a boil, then lower the heat and let it simmer until the potatoes are tender, about 15 minutes.
Finish with Cream
Once the potatoes are cooked, remove the pot from heat and stir in the heavy cream. Add the fresh thyme, season with salt and pepper, and give it one final stir. The result? A velvety, comforting chowder that’s sure to please.
Garnish and Serve
Ladle the chowder into bowls and garnish with the reserved bacon and a sprinkle of thyme. Serve it hot and watch it disappear from the table!
Kitchen Equipment You’ll Need
- Dutch oven or large pot
- Slotted spoon
- Knife and cutting board
- Measuring cups and spoons
- Ladle
- Whisk
Tips for Making the Best Corn Chowder
- Bacon Grease for Flavor: Don’t skip the step of cooking your vegetables in the bacon grease—it’s key to enhancing the overall taste.
- Room Temperature Cream: Ensure your heavy cream is at room temperature before adding it to the chowder to prevent curdling.
- Use Fresh Corn in Season: If you can, use fresh corn during its peak season for a burst of sweetness.
Variations and Substitutions
- Vegan Version: Skip the bacon and use olive oil or vegan butter. Swap the heavy cream for coconut milk or a dairy-free cream alternative.
- Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend.
- Spicy Kick: Increase the cayenne or add a pinch of red pepper flakes if you love a little extra heat.
How to Store Leftovers
Storing your leftover corn chowder is easy. Simply let the chowder cool to room temperature, then transfer it to an airtight container. It will last in the refrigerator for up to three days. To reheat, warm it slowly on the stovetop, stirring occasionally. If it thickens too much, add a splash of broth or water to thin it out.
What to Serve with Corn Chowder
This creamy chowder pairs perfectly with a crusty loaf of bread for dipping, or even a simple green salad for a lighter meal. For drink pairings, consider a chilled glass of white wine, such as Chardonnay, or a light beer to complement the richness of the chowder.
Frequently Asked Questions
Can I freeze corn chowder?
Yes, you can freeze corn chowder! However, be aware that the texture may change slightly due to the cream. It’s best to freeze the chowder before adding the cream and stir it in when reheating.
Can I make this gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch to achieve the same thickening effect.
How can I thicken my chowder?
If you prefer a thicker chowder, you can mash some of the potatoes in the pot or add a cornstarch slurry (a mixture of cornstarch and water) to the simmering soup.
Can I use canned corn?
Yes, canned corn works just fine in this recipe. Just be sure to drain and rinse it before adding it to the chowder.
What else can I add to my chowder?
For added protein, consider adding cooked chicken or shrimp. You can also toss in additional veggies like bell peppers or zucchini.
Conclusion and Call to Action
There you have it—your new favorite comfort dish, creamy corn chowder. Whether you’re whipping this up for a cozy night in or making a batch for meal prep, it’s sure to satisfy. If you enjoyed this recipe, please share it with friends and family, and don’t forget to subscribe to my blog for more delicious recipes!