Creamy Corn Chowder
Cozy Up with Creamy Potato Corn Chowder: The Ultimate Comfort Food
Is there anything more satisfying than a warm bowl of chowder on a chilly evening? This Creamy Potato Corn Chowder is the epitome of comfort food – rich, flavorful, and incredibly easy to make. Packed with tender potatoes, sweet corn, and a hint of smokiness from bacon, it’s a dish the whole family will adore.
We’ve taken the classic chowder recipe and streamlined it for a weeknight meal without sacrificing any of the deliciousness. The secret? Building layers of flavor starting with crispy bacon and sautéed vegetables. The addition of Italian seasoning and a tiny pinch of cayenne pepper (optional, but recommended!) elevates the flavor profile, creating a truly memorable soup.
Why You’ll Love This Recipe:
- Comfort in a Bowl: This chowder is pure comfort food, perfect for cozy nights in.
- Easy to Make: Simple ingredients and straightforward instructions make this recipe accessible to cooks of all levels.
- Family-Friendly: Kids and adults alike will love the creamy texture and sweet corn flavor.
- Customizable: Feel free to adjust the seasonings to your liking or add other vegetables like diced bell peppers or leeks.
Tips for the Best Chowder:
- Don’t Skip the Bacon: The bacon adds a crucial smoky flavor that complements the sweetness of the corn and potatoes. Using the bacon fat to start the soup is key!
- Simmer, Don’t Boil: Simmering the chowder allows the flavors to meld together and the potatoes to become tender without becoming mushy.
- Adjust the Consistency: If you prefer a thicker chowder, you can mash some of the potatoes with the back of a spoon before serving. For a thinner chowder, add a little more chicken broth.
- Garnish Generously: A sprinkle of reserved bacon and a swirl of cream (optional) add a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use frozen corn instead of fresh?
A: Absolutely! Frozen corn works perfectly fine in this recipe. Just make sure to thaw it slightly before adding it to the chowder.
Q: Can I make this chowder vegetarian?
A: Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. You may want to add a teaspoon of smoked paprika to mimic the smoky flavor of the bacon.
Q: Can I make this chowder ahead of time?
A: Yes, you can! Chowder actually tastes even better the next day as the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What kind of potatoes are best for chowder?
A: Russet potatoes are ideal because they break down slightly during simmering, creating a creamy texture. Yukon Gold potatoes also work well, but they will hold their shape a bit more.
Get ready to enjoy a bowl of pure comfort with this Creamy Potato Corn Chowder! It’s the perfect dish to warm you up from the inside out.
Creamy Potato Corn Chowder
Ingredients
- 6 slices Bacon Cut into small pieces
- 1 tablespoon Bacon fat From cooked bacon
- 1 medium Onion Chopped
- 2 stalks Celery Chopped
- 2 medium Carrots Chopped
- 2 cloves Garlic Minced
- 2 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 large Russet potatoes Peeled and diced
- 1.5 cups Corn Fresh or frozen
- 0.25 teaspoon Italian seasoning
- 0.125 teaspoon Cayenne pepper Optional
- To taste Salt and pepper
Instructions
- Cook the bacon in a large pot over medium heat until crispy. Remove bacon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Add the onion, celery, and carrots to the pot and sauté for about 5 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Sprinkle the flour over the vegetables and stir constantly for about 1 minute.
- Gradually pour in the chicken broth, stirring well to dissolve the flour and scrape up any browned bits from the bottom of the pot.
- Stir in the heavy cream, potatoes, corn, Italian seasoning, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Season with salt and pepper to taste. Serve hot, garnished with the reserved bacon.
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