Corn Chowder Recipe
Cozy Up with the Best Corn Chowder Recipe
Is there anything more comforting than a warm bowl of chowder on a chilly evening? This Corn Chowder recipe is a classic for a reason – it’s creamy, flavorful, and surprisingly easy to make. Forget those complicated recipes – we’ve streamlined the process to bring you a delicious, homemade chowder in under an hour.
This isn’t just any corn chowder; it’s a celebration of fresh, sweet corn combined with smoky bacon, tender potatoes, and a touch of spice. It’s perfect for a weeknight dinner, a casual lunch, or even a cozy weekend brunch. We use Yukon potatoes for their creamy texture, but feel free to experiment with other varieties. The key is to get that perfect balance of sweet, savory, and a little bit of heat.
What makes this Corn Chowder special?
- Simple Ingredients: You likely have many of these pantry staples already!
- Quick & Easy: Ready in about 45 minutes, making it perfect for busy schedules.
- Flavorful & Comforting: A creamy, hearty soup that will warm you from the inside out.
- Customizable: Adjust the spice level to your liking, or add other vegetables like carrots or bell peppers.
Tips for the Perfect Chowder:
- Don’t Overcook the Potatoes: You want them tender, but not mushy. Check for doneness with a fork.
- Use Fresh Corn: While frozen corn can work in a pinch, fresh corn kernels provide the best flavor and texture.
- Don’t Boil After Adding Cream: Boiling can cause the cream to separate. Gently heat through.
- Crispy Bacon is Key: The crispy bacon adds a delightful smoky flavor and textural contrast.
Frequently Asked Questions:
Q: Can I use milk instead of heavy cream?
A: While you can, the chowder won’t be as creamy or rich. If you prefer a lighter version, you can use half-and-half or a combination of milk and a little bit of cream.
Q: Can I make this chowder ahead of time?
A: Yes, you can! The flavors actually develop even more overnight. Store in an airtight container in the refrigerator for up to 3 days. You may need to add a splash of broth or water when reheating.
Q: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I add other vegetables?
A: Absolutely! Diced carrots, celery, or bell peppers would all be delicious additions.
Q: What if I don’t have a Dutch oven?
A: A large, heavy-bottomed pot will work just fine.
We hope you enjoy this comforting and flavorful Corn Chowder recipe! It’s a guaranteed crowd-pleaser that will become a family favorite.
Corn Chowder
Ingredients
- 6 slices bacon
- 1 medium onion diced
- 2 stalks celery diced
- 1 lb Yukon potatoes peeled and cut into 1/4-inch pieces
- 6 ears corn kernels removed from the cob
- 2-3 tsp sea salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper or to taste
- 2 tbsp chives chopped, for garnish
- 6 cups chicken broth
- 1 cup heavy cream
Instructions
- In a 5-quart Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon and set aside, leaving rendered fat in the pot.
- Add diced onion and celery to the pot and sauté until softened, about 7-8 minutes.
- Add potatoes, corn kernels, salt, pepper, and cayenne pepper to the pot. Pour in chicken broth and bring to a gentle boil.
- Reduce heat to a simmer and cook for 10-15 minutes, or until potatoes are tender.
- Stir in heavy cream and heat through. Do not boil.
- Ladle chowder into bowls and top with crispy bacon and chopped chives.
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