Thick and creamy with the flavors of bacon and herbs, our recipe for Corn Chowder is a wonderful choice for days that are wet and chilly. Coming together quickly with ingredients that are typically kept on hand, this recipe is great for nights when you don't know what to cook.
Everyone has heard of Clam Chowder, but not as many people are familiar with Corn Chowder. Loaded with delicious seasonings and the satisfying crunch of yellow corn, our recipe will become a favorite for cold, raw days. It is thick, creamy, and very filling, including the flavors of corn, bacon, and garlic.
Corn Chowder Recipe
A chowder is a thick soup or stew that is rich and satisfying. Generally, chowders are thickened by creating a cornstarch or flour roux at the beginning of the soup making process. Meat and veggies are added and cooked until soft and tasty, and at the very end, cream, half and half or milk are added to the soup to create that distinctive creamy chowder texture. Our corn chowder follows this progression and only takes about twenty minutes to cook, start to finish.
Large Soup Pot
- 1/2 cup Bacon Bits
- 2 tbsp Butter
- 1 teaspoon Onion Powder
- 1/4 cup Flour
- 1 teaspoon Minced Garlic
- 5 cups Water or chicken broth
- 12 ounces Frozen Corn
- 1 pound Yukon Gold or Baby Red Potatoes sliced into 1/2 inch pieces
- 1/4 teaspoon Dried Thyme
- 1/4 teaspoon Smoked Paprika
- Salt to Taste
- 1 cup Half and Half
- 1 tbsp Dried Chives
In a large pot or Dutch oven, melt the butter over medium heat.
Add the garlic and cook it until lightly golden, about one minute. Add the onion powder and flour and cook these for about a minute, stirring constantly until they are golden brown.
Pour the water or broth into the pot with the flour mixture, using a whisk to stir the mixture. Increase the heat to medium-high.
Add the frozen corn, potatoes, thyme, paprika, salt, and pepper. Add the bacon bits, stir, and bring this mixture to a low boil.
Reduce the heat to medium, and then bring the soup down to a simmer.
Simmer the soup for about 15 to 20 minutes, just until the potatoes are tender. Stir the soup every five minutes or so.
Remove about half of the soup to a deep bowl and use an immersion blender to blend it until it is smooth. Or, you can put half of the soup into a blender and puree it until smooth. Return the pureed soup to the pot and stir it into the rest of the soup, stirring to blend.
dd in the half and half and about half of the chives, stirring thoroughly. Stir the soup and heat it through, just until it is steaming.
Serve the soup in bowls, topped with a small sprinkling of the remaining chives. Store leftover soup in a tightly covered container in the refrigerator for up to five days. Reheat on the stovetop in a pot.
Our Corn Chowder recipe uses frozen corn. However, if you have fresh corn available that would be even better. Simply cut the kernels off of six or eight corn cobs with a sharp knife and then proceed with the recipe as instructed. Alternatively, you can use canned corn. Just drain the liquid from the can of corn and add it to the soup.
Our recipe for Corn Chowder uses bacon bits. This can save you some cooking time and you won’t have to deal with frying bacon, draining the grease from it, and crumbling it. Using bacon bits in a recipe that calls for bacon is an easy shortcut for busy days. However, if you do not have any bacon bits on hand, feel free to do it the old fashioned way, by cooking the bacon in a pan or the microwave and chopping it into bits. Additionally, if you do not have either bacon bits or slices around, you could make a vegetarian version of this recipe by simply omitting the bacon altogether.
We used red potatoes with the skins on. This adds a layer of texture and visual appeal to the recipe. However, if you are feeding someone who has texture sensitivities, feel free to peel the potatoes. Additionally, if you don’t have red potatoes on hand, you can use peeled Russet potatoes. The main thing to remember is that when you are cooking with Russet potatoes, pay very close attention to how soft the potatoes are getting as you cook them. Russets go from perfectly cooked to overcooked and mushy very fast.
To thicken this recipe, along with starting with a flour-based roux, we blend up about half of the soup after the potatoes are cooked. We used a stick blender, but if you don’t have one you can use a traditional blender to puree the mixture. If neither of these kitchen appliances is available to you, you can just put half the soup in a deep bowl and use a potato masher to press the soup mixture into a mash before you return the mash to the remainder of the soup in the pot.
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