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Corn Chowder

Corn Chowder
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This quick and creamy Corn Chowder recipe is a comforting, flavorful dish perfect for any day you crave a warm, hearty meal. Made with fresh or frozen corn, tender potatoes, smoky bacon, and a luscious creamy base, it’s ready in under 30 minutes and easily customizable to suit various dietary preferences. Enjoy a velvety texture and a mouthwatering balance of sweet, savory, and smoky notes in every spoonful.

Ingredients

Scale

Main Ingredients

  • 4 cups fresh or frozen corn kernels
  • 3 medium Yukon Gold or Russet potatoes, diced
  • 6 slices bacon, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons butter
  • 2 tablespoons fresh thyme or parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare Your Ingredients: Chop onions, garlic, and potatoes into bite-sized pieces. If using fresh corn, remove the kernels from the cob. Set bacon aside to cook later.
  2. Cook the Bacon: In a large pot, cook diced bacon over medium heat until crisp. Remove the bacon and leave the rendered fat in the pot.
  3. Sauté Onion and Garlic: Add butter to the bacon fat, then sauté onions until translucent and soft. Add garlic and cook for an additional minute until fragrant.
  4. Add Potatoes, Corn, and Broth: Stir in diced potatoes and corn kernels, then pour in the broth. Bring to a gentle boil and simmer for 10-15 minutes until potatoes are tender.
  5. Blend for Creaminess (Optional): Use a hand blender to puree part of the soup directly in the pot or transfer half to a blender, then mix back in for a smoother texture with some chunks remaining.
  6. Stir in Cream and Season: Lower the heat and pour in heavy cream or half-and-half. Stir gently to combine and heat through without boiling. Season with salt and pepper to taste.
  7. Add Bacon and Fresh Herbs: Return crispy bacon bits to the pot and mix in chopped thyme or parsley just before serving to boost flavor and add color.

Notes

  • Use Yukon Gold or Russet potatoes for the best creamy texture.
  • Fresh corn provides the sweetest flavor, but frozen or canned corn works well year-round.
  • Simmer potatoes fully to achieve the perfect chowder texture.
  • Adjust cream quantity to control chowder richness.
  • Partially blending the chowder balances creamy and chunky textures.
  • Use homemade or high-quality broth for deeper flavor.
  • Reserve bacon fat for sautéing onions and garlic to enhance smoky richness.

Nutrition

Keywords: Corn chowder, creamy corn soup, comfort food, quick soup recipe, bacon corn chowder, corn and potato chowder

Find it online: https://mealsbymary.com/corn-chowder/