why make this recipe
This corn chowder is warm, simple, and full of sweet corn flavor. It cooks fast and fills the kitchen with a good smell. Many families like it for weeknight dinners or slow weekend meals.
introduction
This recipe, Pin by Denise on corn chowder, makes a creamy and hearty soup with corn, potatoes, and a mild seasoning. It uses common ingredients and steps you can follow easily. If you want a simple fried side to pair with this soup, try this baby blooming onions recipe for a crunchy contrast.
why make this recipe
- It uses simple pantry items.
- It is quick to make and warms you up.
- You can change it to be vegetarian or richer with cream.
- Leftovers taste even better the next day.
how to make Pin by Denise on corn chowder
Make the chowder in these main steps:
- Cook any bacon or sauté aromatics.
- Add potatoes and broth and simmer until soft.
- Add corn and cream, thicken a bit, and season.
- Blend a small part if you want creamy texture.
Ingredients :
- 4 cups corn kernels (fresh or frozen)
- 4 strips bacon, chopped (optional)
- 2 tbsp butter or oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 carrots, diced (optional)
- 2 medium potatoes, peeled and diced
- 3 cups chicken or vegetable broth
- 1 cup milk or cream
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme or 1 tsp fresh
- Fresh parsley or chives for garnish
Directions :
- If using bacon, cook in a large pot until crisp. Remove bacon and set aside, leave drippings.
- Add butter or oil to the pot. Sauté onion, celery, and carrots until soft, about 5 minutes.
- Stir in flour and cook 1 minute to remove raw taste.
- Add potatoes and broth. Bring to a boil, then lower heat and simmer 10–15 minutes until potatoes are tender.
- Add corn and milk or cream. Simmer 5–8 minutes until heated through. Do not boil hard after adding milk.
- For a creamier chowder, blend about 1 cup of the soup and stir back in, or use an immersion blender for a few pulses.
- Season with salt, pepper, and thyme. Stir in cooked bacon if you used it.
- Serve hot, garnished with parsley or chives.
how to serve Pin by Denise on corn chowder
Serve in bowls with crusty bread, crackers, or a light salad. Top with extra bacon, chopped herbs, or shredded cheese. The chowder is good with a side of simple roasted vegetables.
how to store Pin by Denise on corn chowder
- In the fridge: Cool to room temp, store in an airtight container for 3–4 days.
- In the freezer: Freeze without milk or cream for best texture. Freeze in a sealed container for up to 3 months. Thaw in fridge and add fresh milk or cream when reheating.
- Reheat gently on low heat, stirring often so the milk does not separate.
tips to make Pin by Denise on corn chowder
- Use fresh corn for best taste, but frozen works well too.
- If you want a thicker chowder, mash some potatoes in the pot or add a little more flour.
- Do not boil hard after adding cream or milk to avoid splitting.
- For extra flavor, roast the corn first or sauté it until slightly browned.
- Taste and adjust salt at the end.
variation (if any)
- Vegetarian: Skip bacon and use vegetable broth.
- Crockpot: Brown aromatics, then add everything to slow cooker and cook on low 4–6 hours.
- Cheesy: Stir in 1 cup shredded cheddar at the end.
- Seafood corn chowder: Add cooked shrimp or crab in the last 5 minutes.
- Spicy: Add diced jalapeño with the onions.
FAQs
Q: Can I use canned corn?
A: Yes. Drain the canned corn and add it near the end of cooking.
Q: How can I make this dairy-free?
A: Use coconut milk or a plant-based milk and skip any cheese or butter. Use oil instead of butter.
Q: Why is my chowder thin?
A: Simmer longer to reduce it, mash some potatoes, or add a slurry of flour or cornstarch mixed with cold water and cook a few minutes to thicken.
Q: Can I make this ahead for a party?
A: Yes. Make it a day ahead and reheat slowly. Add fresh milk or cream when reheating for best texture.
Q: Is it okay to freeze the cooked chowder with cream?
A: Freezing with cream can change texture. For best results, freeze without cream and add fresh cream when reheating.
Corn Chowder
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian (can be made with or without bacon)
Description
A creamy and hearty soup filled with sweet corn, potatoes, and mild seasoning, perfect for a warm meal.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 4 strips bacon, chopped (optional)
- 2 tbsp butter or oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 carrots, diced (optional)
- 2 medium potatoes, peeled and diced
- 3 cups chicken or vegetable broth
- 1 cup milk or cream
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme or 1 tsp fresh
- Fresh parsley or chives for garnish
Instructions
- If using bacon, cook in a large pot until crisp. Remove bacon and set aside, leaving drippings.
- Add butter or oil to the pot. Sauté onion, celery, and carrots until soft, about 5 minutes.
- Stir in flour and cook 1 minute to remove raw taste.
- Add potatoes and broth. Bring to a boil, then lower heat and simmer 10–15 minutes until potatoes are tender.
- Add corn and milk or cream. Simmer 5–8 minutes until heated through. Do not boil hard after adding milk.
- For a creamier chowder, blend about 1 cup of the soup and stir back in, or use an immersion blender for a few pulses.
- Season with salt, pepper, and thyme. Stir in cooked bacon if you used it.
- Serve hot, garnished with parsley or chives.
Notes
Serve with crusty bread, crackers, or a light salad. For best taste, use fresh corn.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
