Corn chowder is a deliciously creamy soup that’s both comforting and versatile. Whether you’re using fresh summer corn or canned and frozen varieties, this recipe delivers a rich, flavorful chowder every time. It’s a quick and satisfying option for weeknight dinners or as a starter for a special occasion.
Equipment:
- Large soup pot or Dutch oven
- Knife and cutting board
- Ladle
- Wooden spoon
- Blender or immersion blender (optional)
Ingredients:
- 4 ears fresh corn (or 3 cups frozen/canned corn, drained)
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon thyme (dried or fresh)
- Salt and pepper to taste
- 4 strips of bacon, cooked and crumbled (optional, for topping)
- Chopped fresh parsley or chives (optional, for garnish)
Instructions:
- Prepare the Corn (if using fresh):
- Cut the kernels off the cob and set aside. Use the back of the knife to scrape the cob for any remaining juices.
- Sauté the Vegetables:
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Add Potatoes and Broth:
- Stir in the diced potatoes and broth. Bring to a boil, then reduce heat to a simmer. Cook for 10-15 minutes, or until the potatoes are tender.
- Add Corn and Seasonings:
- Stir in the corn, smoked paprika, thyme, salt, and pepper. Simmer for another 5-7 minutes to meld the flavors.
- Blend for Creaminess (Optional):
- For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.
- Add Cream:
- Stir in the heavy cream or milk. Heat gently without boiling until warmed through. Adjust seasonings if needed.
- Serve:
- Ladle into bowls and top with crumbled bacon and fresh herbs, if desired.
Presentation Ideas:
- Serve with a slice of crusty bread or a side of cornbread.
- Garnish with a sprinkle of paprika or a drizzle of cream for added flair.
Tips:
- For extra flavor, sauté the corn kernels in butter before adding them to the chowder.
- Make it vegetarian by using vegetable broth and skipping the bacon.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop.
This corn chowder is a bowl of pure comfort, bursting with the sweet and savory flavors of corn, potatoes, and cream. It’s easy to make, adaptable, and sure to warm you up any time of year. Give it a try, and enjoy the comforting magic of homemade chowder!
Corn Chowder Recipe
Creamy, hearty, and full of sweet corn and savory flavors, this corn chowder recipe is a comforting bowl of goodness perfect for any season.
Equipment
- Large soup pot or Dutch oven
- Knife and cutting board
- Ladle
- Wooden spoon
- Blender or immersion blender (optional)
Ingredients
- 4 ears fresh corn or 3 cups frozen/canned corn, drained
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 2 garlic cloves minced
- 2 medium potatoes peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- ½ teaspoon smoked paprika optional
- ½ teaspoon thyme dried or fresh
- Salt and pepper to taste
- 4 strips of bacon cooked and crumbled (optional, for topping)
- Chopped fresh parsley or chives optional, for garnish
Instructions
- Prepare the Corn (if using fresh):
- Cut the kernels off the cob and set aside. Use the back of the knife to scrape the cob for any remaining juices.
- Sauté the Vegetables:
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Add Potatoes and Broth:
- Stir in the diced potatoes and broth. Bring to a boil, then reduce heat to a simmer. Cook for 10-15 minutes, or until the potatoes are tender.
- Add Corn and Seasonings:
- Stir in the corn, smoked paprika, thyme, salt, and pepper. Simmer for another 5-7 minutes to meld the flavors.
- Blend for Creaminess (Optional):
- For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.
- Add Cream:
- Stir in the heavy cream or milk. Heat gently without boiling until warmed through. Adjust seasonings if needed.
- Serve:
- Ladle into bowls and top with crumbled bacon and fresh herbs, if desired.
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