Here’s a rich and comforting Corn Chowder recipe—creamy, slightly sweet, and full of hearty flavor 🌽🥔
Classic Corn Chowder
Ingredients (Serves 4–6)
- 4 slices bacon, chopped (optional, for flavor)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups potatoes, peeled and diced (Yukon Gold or russet)
- 3 cups corn kernels (fresh, canned, or frozen)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- Salt & black pepper, to taste
- Optional: 1 teaspoon smoked paprika or thyme
Optional toppings:
- Chopped green onions
- Crumbled bacon
- Shredded cheese
Instructions
- Cook the bacon (if using)
- In a large pot, cook chopped bacon until crisp.
- Remove and set aside; leave drippings in the pot.
- Sauté vegetables
- Add butter to pot (or bacon drippings).
- Sauté onion and garlic until soft and fragrant, about 3–4 minutes.
- Make a roux
- Sprinkle flour over onions and garlic.
- Stir constantly for 1–2 minutes to cook flour.
- Add potatoes & corn
- Stir in diced potatoes and corn.
- Pour in broth and bring to a boil.
- Reduce heat and simmer 15–20 minutes, until potatoes are tender.
- Add cream & seasonings
- Stir in heavy cream, salt, pepper, and optional herbs.
- Simmer 5 more minutes to heat through.
- Adjust seasoning to taste.
- Serve
- Ladle into bowls.
- Garnish with bacon, green onions, or cheese if desired.
Tips
- For a smoother chowder, blend 1–2 cups and stir back in.
- Use fresh corn in summer for sweetness.
- Can be made vegetarian by skipping bacon and using vegetable broth.
- Add cooked chicken or ham for a heartier chowder.
I can also give a “Southwestern corn chowder” with spicy peppers, cilantro, and smoked paprika for a zesty twist if you want.
Do you want me to do that?
