Here’s a comforting, creamy Corn Chowder recipe—perfect for a cozy meal any time of year:
Ingredients (Serves 4–6)
- 4 slices bacon, chopped (or 2 tbsp butter for vegetarian version)
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 medium potatoes, peeled and diced
- 3 cups chicken or vegetable broth
- 1 cup milk or half-and-half
- 2 tbsp all-purpose flour
- Salt and pepper, to taste
- Optional: ½ tsp smoked paprika or thyme for extra flavor
- Optional garnish: chopped parsley, chives, or extra corn kernels
Instructions
- Cook the Bacon:
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy.
- Remove bacon and set aside, leaving the fat in the pot. (Or melt butter for vegetarian version.)
- Sauté Vegetables:
- Add onions, celery, and carrots to the pot. Sauté until softened, 5–7 minutes.
- Sprinkle flour over vegetables and stir to coat evenly; cook 1–2 minutes to remove raw flour taste.
- Add Potatoes, Corn, and Broth:
- Stir in diced potatoes, corn, and broth. Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.
- Add Milk:
- Slowly stir in milk or half-and-half. Heat gently—do not boil—to avoid curdling.
- Season and Finish:
- Add salt, pepper, and optional smoked paprika or thyme.
- Stir in cooked bacon if using.
- Serve:
- Ladle into bowls and garnish with parsley, chives, or extra corn if desired. Serve hot with crusty bread.
💡 Tips:
- For a creamier chowder, partially mash some of the potatoes in the pot.
- Frozen corn works great year-round; fresh corn gives a sweeter, brighter flavor.
- You can add diced bell peppers or a touch of garlic for extra depth.
- Leftovers store in the fridge for 2–3 days and reheat gently on the stove.
If you want, I can also give you a slow-cooker corn chowder recipe that cooks hands-off and is perfect for busy days or gatherings.
Do you want that version?
