Corn chowder is a warm and creamy soup that’s perfect for any meal. Packed with sweet corn, potatoes, and onions, it brings a cozy vibe to your kitchen!
On a chilly day, there’s nothing like a bowl of this chowder to warm you up. I always top mine with a sprinkle of bacon bits for that extra crunch—yum!
Making this chowder is super easy! Just toss all your ingredients in a pot, let it simmer, and enjoy a hearty dish that everyone will love!
Key Ingredients & Substitutions
Bacon: Bacon adds a delicious smoky flavor. You can substitute turkey bacon or even use diced ham for a different taste. If you want a vegetarian option, skip the meat altogether or use a plant-based bacon substitute.
Onion: A medium onion is great for flavor, but you can also use shallots or leeks to give a sweeter touch. If you’re avoiding alliums, consider using sautéed celery or bell peppers.
Corn: Fresh corn is preferred for its sweetness, but frozen corn works well too. If you’d like, canned corn can be a quick alternative—just drain it before adding.
Potatoes: Use russet or Yukon Gold potatoes for a creamy texture. If you’re looking for a low-carb option, cauliflower can be subbed but will change the flavor slightly.
Heavy cream: For a lighter option, use half-and-half or whole milk instead. For a dairy-free version, try coconut milk or almond milk, keeping in mind that it may alter the flavor.
How Do I Get the Perfect Texture for My Corn Chowder?
The key to a great chowder is balancing creaminess with texture. Start by cooking the bacon until it’s crispy for that wonderful crunch. Using a roux (butter and flour mix) helps thicken the chowder, so cook it briefly to avoid raw flour taste.
- Cook bacon until crispy, then sauté onions in the bacon fat.
- Incorporate potatoes and corn, cooking until everything is tender.
- Stir in heavy cream gently; avoid boiling to keep the chowder creamy.
- Use a mixture of whole kernels and slightly mash some for a thicker consistency.
By following these tips, you’ll achieve a delightful balance of creaminess and the natural sweetness of corn in your chowder!
How to Make Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices of bacon, diced
- 1 medium onion, finely chopped
- 2 cups fresh corn kernels (about 4 ears) or frozen corn
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon fresh thyme leaves (plus sprigs for garnish)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter
- Optional garnish: fresh thyme sprigs and extra black pepper
How Much Time Will You Need?
This corn chowder recipe takes about 10 minutes to prep and approximately 30 minutes to cook. In total, you’re looking at about 40 minutes from start to finish, making it a quick and hearty meal perfect for any day of the week!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy. This should take about 5-7 minutes. Once done, remove the bacon with a slotted spoon and set it aside. Leave the bacon fat in the pot because it adds flavor to the chowder!
2. Sauté the Onion:
Add the finely chopped onion to the bacon fat in the pot. Sauté over medium heat for about 5 minutes, stirring frequently, until the onion is soft and translucent. The smell will be amazing!
3. Make the Roux:
Stir in the butter until it melts. If you’re using flour to thicken the chowder, sprinkle it in now and cook, stirring constantly for about 1-2 minutes. This helps eliminate the raw flour taste and creates a nice base for your chowder.
4. Add the Vegetables:
Now it’s time to add the diced potatoes, fresh corn kernels, and thyme leaves to the pot. Stir everything together so that the potatoes and corn are well mixed with the onion and roux.
5. Simmer:
Pour in the chicken broth (or vegetable broth) and bring the mixture to a boil. Then, reduce the heat and let it simmer for about 15-20 minutes until the potatoes are tender when pierced with a fork.
6. Creamy Finish:
Stir in the heavy cream or half-and-half and let the chowder simmer gently for an additional 5 minutes. Avoid boiling it at this stage to prevent curdling. Keep stirring occasionally!
7. Season Your Chowder:
Season with salt and freshly ground black pepper to taste. Adjust to your liking—this adds the final touch to your delicious chowder!
8. Garnish and Serve:
Ladle the chowder into bowls and top with the crispy bacon you set aside earlier. If you’d like, add some fresh thyme springs and a sprinkle of extra black pepper for a beautiful presentation.
9. Enjoy!
Serve hot and enjoy your comforting, creamy corn chowder! Perfect on its own or with a warm piece of bread on the side.
This recipe yields a delicious chowder that’s hearty and flavorful, with tender potatoes and sweet corn, garnished with crispy bacon and fragrant thyme, just like the picture!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great time-saver and works just as well in this recipe. Just toss it in during the same step you would add fresh corn, and there’s no need for thawing!
Can I Make This Chowder Ahead of Time?
Yes, you can! Cook the chowder ahead of time and let it cool completely before storing it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream to freshen it up.
What Can I Substitute for Heavy Cream?
If you prefer a lighter option, you can use half-and-half or whole milk. For a dairy-free version, try coconut milk or almond milk, keeping in mind it may alter the flavor slightly.
How Can I Thicken the Chowder Without Flour?
If you want to skip the flour, simply blend a portion of the chowder and stir it back into the pot for a thicker consistency! Alternatively, you can add more diced potatoes and let them cook longer for natural thickening.