Creamy Corn Chowder
Creamy corn chowder is a comforting dish that blends the natural sweetness of corn with the richness of heavy cream, tender potatoes, and crispy bacon. This one-pot recipe makes for a hearty, flavorful meal perfect for any season. The balanced flavors and satisfying texture will have everyone asking for seconds.
With its velvety texture and savory notes, creamy corn chowder offers an effortless way to bring comfort food to the table. Packed with wholesome ingredients, it’s the ideal choice for a quick, filling meal that pleases a crowd.
Key Ingredients for Creamy Corn Chowder
Corn – The star of the chowder, delivering sweetness and bite.
Bacon – Adds smoky flavor and crisp texture, balancing the sweetness of the corn.
Russet potatoes – Their starchy texture makes the soup thicker and more satisfying.
Heavy cream – Enhances the chowder’s creaminess and richness.
Carrots and celery – Provide an earthy, aromatic base.
Chicken broth – Creates a flavorful and hearty soup base.
Garlic and Italian seasoning – Offer depth, warmth, and subtle spice.
Steps to Create Your Perfect Corn Chowder
Start by crisping the bacon in a large pot, releasing all its savory flavor. After setting aside the crispy bits, sauté the chopped onions, celery, and carrots in the bacon fat, which adds rich flavor to the chowder.
Next, stir in minced garlic and flour, which will thicken the soup as it cooks. Once you’ve added the chicken broth and mixed thoroughly, pour in the cream, potatoes, and corn, letting everything simmer until the potatoes are tender. Finally, toss in most of the cooked bacon, and season the soup with salt, pepper, and a hint of cayenne for extra kick. Garnish with reserved bacon bits for a tasty finish!
Tips for the Best Corn Chowder
For the richest flavor, use heavy cream—this prevents curdling during cooking and gives the chowder its luxurious texture. To make it heartier, you can add extra vegetables like bell peppers or a dash of smoked paprika for a deeper, smoky flavor. For a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth.
Storing and Reheating Your Corn Chowder
Creamy corn chowder can be refrigerated in an airtight container for up to three days. When reheating, add a splash of broth or water to loosen the thickened soup. For best results, avoid freezing as the cream may separate, altering the texture when thawed and reheated.
With this simple method, you’ll have a bowl of creamy, flavorful chowder ready to enjoy for days to come.
Corn Chowder Recipe
Zutaten
- 1/4 teaspoon Italian seasoning
- 2 medium carrots peeled and finely chopped
- 1 cup heavy cream or whipping cream
- 3 sticks celery finely chopped
- 2 large Russet potatoes peeled and diced
- 2 cloves garlic minced
- 1 pinch cayenne pepper optional
- 4 cups chicken broth or stock
- Salt and pepper to taste
- 4 strips bacon
- 1/2 medium onion finely chopped
- 1/4 cup all-purpose flour
- 4 cups fresh or frozen corn
Anleitungen
- Begin by cutting the bacon into smaller pieces (kitchen shears make this task easier) and cook it in a large pot over medium-high heat until crispy, about 10 minutes.
- Once crisp, transfer the bacon to a paper towel-lined plate, leaving roughly 2 tablespoons of bacon fat in the pot.
- Add the onions, celery, and carrots to the pot and sauté them for 5 minutes.
- Stir in the minced garlic, cooking for about 30 seconds until fragrant.
- Sprinkle in the flour, stirring frequently, and cook for about a minute to eliminate the raw taste.
- Pour in the chicken broth, stirring well to dissolve the flour and deglaze any browned bits from the bottom of the pot.
- Mix in the heavy cream, corn, diced potatoes, Italian seasoning, cayenne pepper, and most of the cooked bacon (reserve some for garnishing). Turn the heat to high and bring the mixture to a boil.
- Reduce to a rapid simmer, covering the pot with the lid slightly ajar. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and the soup thickens.
- Adjust the seasoning with salt and pepper to taste. Serve the chowder garnished with the reserved bacon bits.
Notes
Prepping the vegetables while the bacon cooks helps speed up the process.
For leftovers, consider adding extra broth when reheating, as the chowder tends to thicken over time.
Avoid substituting cream with milk or half-and-half, as they may curdle due to the high cooking temperature.