Corn Chowder Recipe

Corn Chowder – Looking for a comforting, hearty soup. That’s bursting with flavor? This Corn Chowder Recipe. Is the perfect blend of sweet corn, crispy bacon, and tender potatoes. Simmered to perfection. In a rich, creamy broth. With just a few simple ingredients. You’ll create a delicious, soul-warming meal. That’s sure to please everyone at the table.

this Recipe

The first time I made this corn chowder. I was looking for something. That would warm us up. On a chilly evening. My husband and child. Were both craving something cozy. And this chowder hit the spot perfectly. The smell of bacon frying in the kitchen. Brought everyone together. And by the time the soup was ready. We couldn’t wait to dig in. It’s now a family favorite. That we look forward. To whenever the weather turns cold.

What makes this Corn Chowder truly stand out?

What makes this Corn Chowder Recipe stand out? Is the homemade corn stock. Made from the corn cobs. Which adds an extra layer of depth. And sweetness to the soup. Paired with the smoky bacon. And tender potatoes. This chowder is not just a meal. But a cozy experience. In a bowl.

What You Need To Make This Corn Chowder Recipe?

Corn Kernels: Fresh corn is best. But frozen can work in a pinch. Don’t forget to use the cobs. For making the stock. They add an incredible depth of flavor.

Bacon: The crispy bacon. Not only adds a smoky flavor. But also provides a satisfying crunch. As a garnish.

Onion, Carrot, and Celery: This classic mirepoix. Forms the flavor base of the chowder. Providing a savory backbone. To the sweetness of the corn.

Yukon Potatoes: These potatoes hold their shape well during cooking. Adding heartiness to the soup. Without turning mushy.

Cayenne Pepper: Just a pinch. Adds a subtle heat. That balances the sweetness of the corn. And the richness of the cream.

Steps To Make Corn Chowder:

Making Corn Stock:

Step 1: Start by cutting the corn kernels off the cobs. And setting the kernels aside. For the chowder. Place the cobs. Into a stockpot. And pour in the chicken broth, milk, and heavy cream. Bring the mixture to a boil. Then reduce the heat. And let it simmer uncovered. For about 20 minutes. While you prepare. The rest of the chowder. Once the stock is ready. Use tongs to remove. And discard the cobs.

Making the Chowder:

Step 2: In a large Dutch oven. Cook the chopped bacon. Over medium-high heat. Until it’s crispy. And browned. Remove the bacon. With a slotted spoon. And set it aside for later. In the same pot. Add the diced onion, celery, and carrot. To the bacon fat. Sauté until the onion is soft. And translucent. About 7-8 minutes.

Step 3: Next, stir in the potatoes, and corn kernels. Salt, black pepper, and cayenne. Pour in the prepared corn stock. Bring the mixture to a gentle boil. Then reduce the heat. And let it simmer uncovered. For 10-15 minutes. Or until the potatoes are tender. Adjust the seasoning. With more salt and pepper if needed. Serve the chowder hot. Garnished with the reserved crispy bacon. And a sprinkle of fresh chives.

Tip:

For a creamier chowder. You can partially blend the soup. Using an immersion blender. Before adding the bacon. And chives. This step thickens the chowder. While still leaving some chunky texture. From the potatoes and corn. Also, when making the corn stock. Be sure to simmer it uncovered. So the flavors concentrate. Giving your chowder. A rich, sweet corn base.

Frequently Asked Questions:

Can I use frozen corn instead of fresh corn?

Yes. You can use frozen corn kernels. If you do. Skip the corn stock step. And use just chicken broth instead.

Can I make this chowder ahead of time?

Absolutely! This chowder can be made a day in advance. Just reheat it gently on the stove before serving.

How can I make this chowder vegetarian?

Substitute the chicken broth. With vegetable broth. And omit the bacon. You can add a smoked paprika. To get that smoky flavor.

Corn Chowder Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Imagine curling up. With a bowl of this rich corn chowder. Where every spoonful. Offers a burst of sweet corn, tender potatoes, and smoky bacon. All melded together. In a creamy broth. That's just thick enough. To be comforting. Without being too heavy. It's a recipe that brings the family together. Filling the kitchen with the aroma of simmering goodness. That promises a meal. Both satisfying and heartwarming.

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8 Servings

Ingredients

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For the Corn Stock:

• 4 c chicken broth
• 1 1/2 c milk
• 1 c heavy cream

For the Corn Chowder:

• 4 c corn kernels from 4-5 ears of corn, cobs reserved for stock
• 4 ounces bacon about 4 slices, chopped
• 1 large onion finely chopped (about 1 1/2 c)
• 1 large carrot diced into 1/4" pieces (about 1 c)
• 3 stalks celery finely chopped (about 1 c)
• 1 pound Yukon potatoes about 3 medium, peeled and diced into 1/4-inch thick pieces
• 2-3 teaspoons sea salt or to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper or to taste
• 2 tablespoons chopped chives for garnish

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Instructions

 

Creating Corn Stock:

1. Separate the corn kernels. From their cobs. Reserving the kernels for the chowder. Place the stripped cobs. Into a large stockpot.
2. Pour in 4 cups of chicken broth. Along with 1 1/2 cups of milk. And 1 cup of heavy cream. Bring the mixture to a boil. Then lower the heat. And let it simmer uncovered. For 20 minutes. As you prepare the chowder. Remove and discard the cobs using tongs. Before proceeding to the next step.

Preparing Corn Chowder:

1. Heat a 5-quart Dutch oven. Over medium-high heat. Add the chopped bacon. And fry until crisp, stirring occasionally. Use a slotted spoon. To transfer the bacon to a plate. Leaving the fat. In the pot.
2. In the residual bacon fat. Sauté the onions, celery, and carrots. Until the onions become translucent. About 7-8 minutes.
3. Incorporate the potatoes and corn kernels. Salt, black pepper, and cayenne pepper. Into the pot. Pour the prepared corn stock. Over the vegetables. And bring to a gentle boil. Reduce to a simmer. And leave uncovered. Cooking for 10-15 minutes. Until the potatoes are fork-tender.
4. Adjust seasoning. With additional salt and pepper. According to taste. Serve the chowder in bowls. Topped with the crispy bacon. And a sprinkle of fresh chives.

Notes

Turning this corn chowder gluten-free. Is wonderfully simple. Start by using a gluten-free broth. And instead of regular flour. Thicken your soup with a gluten-free all-purpose flour. Or a slurry made from cornstarch. And water. Be vigilant with your labels. Ensuring that all added ingredients, like bacon. Are certified gluten-free. This way, you maintain the chowder’s creamy texture. And rich flavor. Without the gluten. Making it safe and delightful. For everyone at the table.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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