Corn chowder is a warm and creamy soup that’s simply delightful. Made with sweet corn, potatoes, and a hint of onion, it’s perfect for chilly days!
This soup always reminds me of cozy nights with family. I love dipping crusty bread into it—it’s a match made in heaven! You can’t go wrong with a big bowl of corn chowder! 😊
Key Ingredients & Substitutions
Corn: Fresh corn gives the best flavor, but frozen corn works well, too. If you can’t find corn, try using canned corn (drained) for a quick alternative.
Potatoes: I like using Yukon Gold for their creaminess, but Russet potatoes are also a good option. For a lower-carb choice, you can use cauliflower or sweet potatoes instead.
Onion: A small onion adds a nice flavor. You could use shallots or leeks for a slightly different taste. If you prefer a milder flavor, just reduce the amount.
Bacon: While optional, bacon adds a great smoky taste. You can substitute with turkey bacon or cook it without for a vegetarian option. Try adding smoked paprika for a smoky flavor instead.
Broth: Use homemade or store-bought chicken or vegetable broth. If you have dietary restrictions, low-sodium options are great to control salt intake.
Milk/Cream: Whole milk or heavy cream enrich the chowder. If you’re looking for lighter options, almond milk or coconut milk can be used, just be sure to adjust for flavor.
How Do I Get the Perfect Thickness for My Corn Chowder?
Getting the right thickness in corn chowder can be tricky. The secret is to create a roux with the butter and flour before adding liquids. Here’s how:
- Start by cooking the onions until they’re soft. This builds flavor.
- Once the onions are ready, sprinkle in the flour to create a roux. Stir it for 1-2 minutes to cook off the raw flour taste.
- Add your broth little by little while whisking. This prevents lumps from forming. It’s key for a smooth chowder!
- Pureeing part of the soup thickens it while keeping some corn texture. Use a handheld blender or a regular blender for this.
- Lastly, adding milk or cream without boiling keeps the chowder creamy and delicious!
With these techniques, your corn chowder will have that perfect balance of creaminess and texture!
How to Make Delicious Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 4 strips of bacon, chopped (optional)
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Fresh parsley or chives, chopped for garnish
How Much Time Will You Need?
This corn chowder recipe takes about 15 minutes of prep time and around 20-30 minutes of cooking time. Overall, you’ll be enjoying your warm, comforting chowder in about 45 minutes!
Step-by-Step Instructions:
1. Cook the Bacon:
If you’re using bacon, start by heating a large pot over medium heat. Add the chopped bacon and cook until it’s crispy. Once done, remove the bacon bits with a slotted spoon and set them aside, leaving the bacon fat in the pot. (If you’re skipping the bacon, just melt the butter in the pot.)
2. Sauté the Onion:
Add butter to the pot if there’s not enough bacon fat. Toss in the chopped onion and sauté it until it’s soft and translucent, which should take about 5 minutes. This will help build the flavor base for your chowder!
3. Make the Roux:
Sprinkle in the flour, stirring constantly for 1-2 minutes. This mixture will thicken your chowder nicely.
4. Add the Broth:
Gradually pour in the chicken or vegetable broth while whisking to prevent any lumps from forming. Keep stirring until everything is well combined.
5. Add the Potatoes:
Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, which should take around 10-15 minutes.
6. Stir in the Corn:
Now, add the corn kernels to the pot. Cook for another 5 minutes until the corn is heated through. Your kitchen will already start to smell delicious!
7. Blend for Texture:
Using a handheld blender, lightly puree about half of the chowder in the pot to thicken the soup while keeping some texture. If you only have a regular blender, carefully remove a few cups of chowder, blend it until smooth, and return it to the pot.
8. Finish It Off:
Stir in the whole milk or heavy cream, then season with salt and pepper to taste. Heat gently but avoid letting it boil.
9. Serve & Enjoy:
Once heated, serve your creamy corn chowder hot. Top it with the reserved bacon bits and a sprinkle of fresh parsley or chives for a lovely finish. Enjoy your hearty, homemade soup!
With these steps, you’ll create a comforting bowl of corn chowder that’s perfect for any occasion. Happy cooking!
Can I Use Canned Corn Instead of Fresh or Frozen?
Absolutely! Canned corn can be a convenient substitute. Just be sure to drain and rinse it before adding it to the chowder. Use about 3 cups of canned corn to replace the 4 cups of fresh or frozen corn.
How Can I Make This Recipe Vegetarian or Vegan?
To make it vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. For a vegan version, replace the milk or cream with coconut milk or a plant-based cream. This will give you a creamy texture while keeping it plant-based!
Can I Freeze Leftover Corn Chowder?
Yes, you can freeze corn chowder! Allow it to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. Just remember, when reheating, you may need to add a splash of broth or milk to restore its creamy consistency.
What if My Chowder is Too Thick?
If you find your chowder is thicker than you’d like, simply add a bit more broth or milk while warming it up. Stir well to incorporate until you reach your desired consistency.
