Creamy Corn Chowder. Comforting and Easy
There’s something incredibly comforting about a warm bowl of corn chowder. This recipe is thick, creamy, and packed with sweet corn, tender potatoes, and smoky bacon (which you can easily skip for a vegetarian option). It's a simple one-pot dish that's perfect for any season, but especially comforting in the cooler months. Serve it with a slice of crusty bread for a hearty meal that feels like a warm hug.
Ingredients
- 4 slices of bacon (optional for a vegetarian version)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 cups fresh or frozen corn kernels
- 2 medium potatoes, diced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley or chives for garnish
Directions
Cook the Bacon (if using). In a large pot over medium heat, cook the bacon until crispy. Remove and drain on a paper towel. Crumble and set aside. Drain most of the bacon fat, leaving about 1 tablespoon in the pot.
Sauté the Vegetables. Add the butter to the pot. Once melted, sauté the onions and garlic until softened and fragrant, about 3-4 minutes.
Add Corn and Potatoes. Stir in the corn kernels and diced potatoes, cooking for another 2-3 minutes.
Simmer the Chowder. Pour in the broth and bring to a boil. Reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
Make It Creamy. Stir in the heavy cream (or half-and-half) and smoked paprika. Let it simmer for another 5 minutes, stirring occasionally. If you want a thicker texture, you can mash some of the potatoes or use an immersion blender to blend a portion of the chowder.
Season and Serve. Season with salt and pepper to taste. Garnish with fresh parsley or chives, and add the crumbled bacon on top if using. Serve hot with bread on the side.
Recipe tips
Use fresh corn in the summer for a sweeter, more flavorful chowder. If using frozen corn, thaw it before adding it to the soup. For a thicker chowder, mash some of the potatoes or blend a portion of the soup. Add a pinch of cayenne pepper or chopped jalapeños for a little heat. Skip the bacon and use olive oil instead of butter to make this recipe vegetarian.
Nutrition Facts (per serving)
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