Ah, yes! Corn chowder is creamy, slightly sweet, and super comforting. Here’s a detailed, foolproof corn chowder recipe that balances creaminess and flavor without being heavy:
Corn Chowder Recipe
Servings: 4–6
Ingredients
- 4 slices bacon, chopped (optional, for flavor)
- 2 tbsp butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 4 cups corn kernels (fresh or frozen)
- 3 cups chicken or vegetable broth
- 1 cup milk (or half-and-half for creamier chowder)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika or thyme (optional)
- 2 tbsp all-purpose flour (optional, for thicker chowder)
- Optional garnish: chopped parsley, extra corn, crumbled bacon
Instructions
- Cook bacon (if using)
- In a large pot, cook bacon over medium heat until crisp. Remove and drain on paper towels. Keep some bacon fat in the pot for flavor.
- Sauté vegetables
- Add butter to the pot (or use oil if skipping bacon).
- Add onion, garlic, carrots, and celery. Sauté 5–6 minutes until soft.
- Add potatoes & broth
- Stir in diced potatoes and corn.
- Pour in chicken or vegetable broth.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Optional thickening
- For a thicker chowder, sprinkle flour over the vegetables before adding broth, stir 1–2 minutes to cook flour, then add broth.
- Add milk & seasonings
- Stir in milk or half-and-half.
- Add salt, pepper, smoked paprika or thyme if using.
- Simmer 5 minutes to heat through.
- Optional blending for creaminess
- Use an immersion blender to puree a portion of the soup for a creamy texture while keeping some corn and potato chunks.
- Serve & garnish
- Ladle into bowls and top with crumbled bacon, parsley, or extra corn if desired.
Tips
- Sweet corn: Using fresh corn enhances sweetness, but frozen works beautifully too.
- Smoky flavor: Add a dash of smoked paprika or a small chipotle pepper for a subtle kick.
- Make ahead: Soup tastes even better the next day after flavors meld.
If you want, I can also make a super creamy corn chowder version that’s almost like a corn pot pie filling—rich, decadent, and perfect with crusty bread.
Do you want that version too?
