Ah, corn chowder—a creamy, comforting soup that’s sweet, savory, and perfect for cozy meals. Here’s a classic corn chowder recipe you can follow step by step.
Ingredients (serves 4–6)
- 4 slices bacon, chopped (optional for flavor, can skip for vegetarian)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups fresh or frozen corn kernels (about 4–5 ears of corn)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 tsp fresh thyme (or ½ tsp dried)
- 2 tbsp butter
- Salt and pepper to taste
- Optional garnish: chopped chives or parsley
Instructions
- Cook the bacon (if using):
- In a large pot, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
- Sauté vegetables:
- Add butter (if skipping bacon, use 2 tbsp) to the pot.
- Sauté onion and garlic for 3–4 minutes until softened and fragrant.
- Cook potatoes and corn:
- Add diced potatoes, corn, thyme, salt, and pepper.
- Pour in the broth and bring to a boil.
- Reduce heat and simmer for 15–20 minutes, until potatoes are tender.
- Blend (optional for creamier chowder):
- For a thicker texture, use an immersion blender to puree about half of the soup, leaving some chunks for texture.
- Add cream:
- Stir in the heavy cream or half-and-half.
- Simmer for 5 more minutes, adjusting seasoning as needed.
- Serve:
- Ladle into bowls and garnish with crispy bacon (if used) and chopped chives or parsley.
- Enjoy with crusty bread or crackers for dipping.
If you want, I can give you a shortcut version using canned corn and pre-cooked bacon that’s ready in under 30 minutes. It’s almost just as tasty but way faster.
Do you want me to do that?
