Corn chowder is the ultimate comfort food for any season. Its rich, creamy base, combined with the sweetness of fresh corn and savory ingredients like bacon, potatoes, and onions, creates a hearty and flavorful dish that’s sure to please everyone at the table. Whether you’re using fresh, frozen, or canned corn, this corn chowder recipe is easy to make and perfect for serving on chilly evenings or as a light yet filling meal.

This chowder is simple, delicious, and incredibly satisfying, making it an ideal recipe for any time of year. With just a few pantry staples and fresh ingredients, you can whip up a warm, comforting bowl of soup that’s rich in flavor and texture.

Ingredients:

• 4 cups fresh or frozen corn kernels (or 2 (15-ounce) cans of corn, drained)
• 4 slices of bacon, chopped (optional, for extra flavor)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup celery, diced
• 3 cups chicken broth (or vegetable broth for a vegetarian version)
• 2 cups whole milk (or heavy cream for a richer soup)
• 1 tablespoon butter
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• Optional: Crumbled bacon or shredded cheese (for topping)

Instructions:

Step 1: Cook the Bacon If using bacon, start by heating a large pot over medium heat. Add the chopped bacon and cook until it’s crispy and golden brown, about 5-7 minutes. Remove the bacon and set it aside on a paper towel to drain. Leave about 1 tablespoon of bacon fat in the pot for flavor. If you’re skipping the bacon, simply melt the butter in the pot.

Step 2: Sauté the Vegetables Add the chopped onion, garlic, and celery to the pot (with the bacon fat or butter). Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent. This builds the savory base of your chowder.

Step 3: Add the Potatoes and Corn Stir in the diced potatoes and corn kernels. Let them cook for a few minutes, stirring occasionally, to help the flavors blend.

Step 4: Pour in the Broth and Simmer Add the chicken (or vegetable) broth to the pot and bring the mixture to a boil. Once it’s boiling, reduce the heat to low and let the soup simmer for 15-20 minutes, or until the potatoes are tender and fully cooked.

Step 5: Make It Creamy Once the potatoes are tender, add the milk (or heavy cream for a richer texture) and stir to combine. Let the chowder simmer for another 5 minutes, ensuring that the soup is nice and creamy. If you like a thicker chowder, you can use a potato masher to mash some of the potatoes directly in the pot to thicken the soup.

Step 6: Season and Adjust Season the chowder with dried thyme, paprika, salt, and freshly ground black pepper. Taste the soup and adjust the seasonings as needed. If you like your chowder a little more flavorful, feel free to add extra herbs or spices, such as a dash of cayenne pepper for heat or a sprinkle of garlic powder for depth.

Step 7: Serve and Garnish Ladle the chowder into bowls and garnish with freshly chopped parsley, crumbled bacon (if you used it), and a sprinkle of shredded cheese (optional). Serve with a side of crusty bread or a simple green salad for a complete meal.

Tips for the Perfect Corn Chowder:

1. Use Fresh or Frozen Corn: Fresh corn on the cob gives the soup a wonderful sweetness and texture, but frozen corn is a great alternative if fresh corn isn’t in season. Canned corn also works well, though the flavor might not be quite as fresh.
2. Make It Vegetarian: For a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. You can also add a few extra vegetables like bell peppers or carrots for added flavor and color.
3. Adjust the Creaminess: If you prefer a lighter chowder, you can substitute part of the milk with low-fat milk or even almond milk. If you like your soup extra creamy, heavy cream or half-and-half is a great option.
4. Add Extra Veggies: Feel free to customize the soup with other vegetables such as bell peppers, leeks, or even spinach. Just make sure to adjust the cooking time based on the size and type of vegetables you add.
5. Make It Ahead: Corn chowder can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well—just be sure to let it cool completely before transferring it to an airtight container.

Why Corn Chowder is So Loved:

Corn chowder is a crowd-pleasing dish for many reasons. It’s a balance of savory, sweet, and creamy, with a wonderful texture from the potatoes and corn. The richness of the broth combined with the sweetness of the corn creates a harmonious flavor that everyone can enjoy.

It’s also a very versatile dish that can be enjoyed year-round. During the summer, fresh corn is in season, adding a natural sweetness to the soup, while in the colder months, frozen or canned corn provides a convenient option. Whether you’re serving it as a hearty meal or a comforting side dish, corn chowder always satisfies.

Corn chowder is an easy-to-make, deliciously creamy soup that will quickly become a family favorite. With its hearty vegetables, savory bacon, and smooth texture, it’s a perfect meal for chilly evenings, family dinners, or even special occasions. So grab your ingredients, whip up this delicious chowder, and enjoy the warmth and comfort it brings to your table.