This corn chowder is a creamy, comforting dish filled with sweet corn and hearty potatoes. It’s the perfect bowl of warmth for chilly days!
I love how it’s easy to whip up in one pot. Plus, who can resist a bowl that brings smiles and warms the belly? Enjoying this chowder with a slice of bread is my favorite! 🥖
Key Ingredients & Substitutions
Bacon: Bacon adds a nice smoky flavor. You can substitute turkey bacon for a healthier option, or even use olive oil for a vegetarian version. Keep in mind, though, you’ll miss that bacon flavor.
Potatoes: Yellow potatoes are great because they are creamy and hold their texture well. If you prefer, use Yukon Golds or even sweet potatoes for a slightly different taste.
Corn: Fresh corn off the cob gives the best flavor, but frozen corn works just as well. Canned corn is another option, just remember to drain it before adding.
Half-and-Half or Cream: If you want a lighter version, milk can be used instead, but the chowder won’t be quite as creamy. Coconut milk can also add a unique flavor, especially if you enjoy a dairy-free option.
How Do I Make Sure My Chowder is Creamy?
To achieve a thick and creamy chowder, proper incorporation of the cream cheese is key. Here’s how to do it:
- Reduce the heat to low after adding half-and-half. This prevents the cream from curdling.
- Make sure the cream cheese is at room temperature or slightly warmed for easier mixing. Cut it into small chunks to help it melt faster.
- Stir continuously while adding the half-and-half to create a smooth and creamy texture.
Don’t rush this step! It’s worth taking the time to gently combine the ingredients for a deliciously creamy result.
How to Make Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 6 slices bacon
- 3 medium yellow potatoes, peeled and diced
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 2 cups fresh corn kernels (from about 4 ears) or frozen corn
- 3 cups chicken broth
- 1 cup half-and-half or heavy cream
- 4 oz cream cheese, softened
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 2 tbsp fresh chives, chopped (plus extra for garnish)
How Much Time Will You Need?
This corn chowder takes about 30 minutes from start to finish. You’ll spend about 10 minutes prepping the ingredients, and then 20 minutes cooking. It’s quick and easy, perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the bacon over medium heat until it’s nice and crispy. Once it’s done, take it out and crumble it into bits. Set aside the bacon and keep about 2 tablespoons of the bacon fat in the pot to cook the other ingredients.
2. Add the Potatoes:
Add the diced potatoes to the pot with the bacon fat. Let them cook for about 5 minutes, stirring occasionally to prevent sticking.
3. Add the Vegetables:
Next, stir in the chopped onion and celery. Sauté these for about 5-7 minutes until they are softened and translucent. Your kitchen should start smelling amazing!
4. Combine Corn and Broth:
Add the corn kernels and chicken broth to the pot. Bring everything to a boil, then reduce the heat and let it simmer. Cook until the potatoes are tender, which will take about 15 minutes.
5. Make it Creamy:
Once the potatoes are cooked, reduce the heat to low. Stir in the half-and-half (or cream) and the softened cream cheese. Keep stirring until the cream cheese melts and the chowder is creamy and delicious.
6. Season the Chowder:
Now it’s time to season! Add salt and freshly ground black pepper to your taste. Give it a good stir to mix everything well.
7. Add Chives and Bacon:
Mix in the chopped chives and crumble half of the cooked bacon into the chowder. Reserve the rest of the bacon for a tasty garnish later!
8. Serve it Up:
Ladle the warm chowder into bowls. Top each bowl with the remaining bacon crumbles and some extra chives for a fresh touch. Optional: Pair with crusty bread or crackers on the side for a complete meal!
Enjoy this creamy and hearty corn chowder—perfect for warming up on a chilly day!
Can I Use Bacon Alternatives in This Recipe?
Absolutely! You can use turkey bacon for a leaner option, or even omit the bacon altogether for a vegetarian version. For a boost of flavor without meat, consider sautéing a teaspoon of smoked paprika or adding liquid smoke for that smoky taste.
What Can I Substitute for Half-and-Half?
If you’re looking for a lower-fat alternative, whole milk will work fine, though the chowder may not be as rich. For a dairy-free option, you can use unsweetened almond milk or coconut milk; just be aware that coconut will impart a slight coconut flavor.
How Do I Store Leftover Corn Chowder?
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. You may want to add a splash of broth or cream to restore its creamy texture.
Can I Freeze Corn Chowder?
Yes, you can freeze this chowder! Just let it cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat it on the stove, stirring gently.