What You’ll Love About This Recipe
This homemade corn chowder is creamy, comforting, and packed with flavor, making it the perfect meal for any occasion. You’ll love it because it’s easy to make with simple ingredients you probably already have on hand. Plus, it’s hearty enough to fill you up without weighing you down. The fresh corn adds a sweet crunch that pairs perfectly with the smooth, savory broth. Best of all, it’s a crowd-pleaser that both kids and adults will enjoy!
Recipe
Corn chowder is a creamy and hearty soup perfect for chilly days, featuring sweet corn as the star ingredient. This recipe is simple to prepare and delivers a comforting dish that’s sure to please.
Ingredients:
- 4 ears of corn, kernels cut off (or 3 cups frozen corn)
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 2 large potatoes, peeled and diced
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Instructions:
- In a large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the onion, celery, and red bell pepper to the pot. Sauté for 5 minutes until softened.
- Stir in the garlic and cook for 1 minute.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth, stirring constantly to avoid lumps.
- Add the milk, heavy cream, potatoes, corn, smoked paprika, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
- Taste and adjust seasoning if needed. Serve hot, garnished with crispy bacon and fresh parsley or chives.
Notes:
- For a vegetarian version, omit the bacon and use olive oil instead of bacon fat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Equipment:
- Large pot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Time:
- Prep time: 15 minutes
- Cooking time: 30 minutes
Cuisine:
American
Serving:
4-6 servings
Nutrition
2 servings per recipe
Calories per serving: 320
| Nutrient | Amount per serving |
|---|---|
| Total Fat | 15g |
| Saturated Fat | 7g |
| Cholesterol | 40mg |
| Sodium | 850mg |
| Total Carbs | 35g |
| Dietary Fiber | 4g |
| Sugars | 8g |
| Protein | 12g |
What To Serve With It
I love pairing my corn chowder with crusty bread for dipping, and it’s even better when warmed up first. A fresh side salad, like one with spinach or arugula, adds a nice crunch to balance the creamy soup. These simple sides make the meal feel complete without taking over the spotlight.
Crusty Bread Pairing
When I’m serving a bowl of rich, creamy corn chowder, I always reach for a loaf of crusty bread to complete the meal. There’s something magical about tearing off a piece of that golden, crackly crust and dipping it into the warm, velvety soup. I love using a rustic sourdough or a classic baguette because their texture holds up perfectly against the chowder’s thickness. Toasting it lightly brings out a nutty flavor that complements the sweetness of the corn. It’s simple, but it transforms the meal into something cozy and satisfying. Trust me, you’ll want that bread on the side.
Side Salad Options
While crusty bread is my go-to for soaking up every last bit of corn chowder, a fresh side salad can add a bright, crisp contrast to the meal. I love a simple garden salad with mixed greens, cherry tomatoes, and cucumber—it’s light but still satisfying. A tangy vinaigrette cuts through the chowder’s creaminess perfectly. For something heartier, try a kale Caesar with crunchy croutons, or a Southwest-style salad with black beans and avocado. If you’re feeling fancy, a shaved fennel and apple salad adds a sweet, crunchy twist. Any of these will balance the rich, cozy flavors of the soup.
