When the evenings turn crisp and the leaves start to fall, nothing says comfort like a steaming bowl of corn chowder. This hearty corn chowder recipe is crafted for those cozy nights, designed to wrap you in warmth from the inside out. From its chunky texture to its rich, creamy broth, this soup not only nourishes the body but also feeds the soul. Here’s how you can make this delightful dish for yourself or to share with your loved ones.
Ingredients for Corn Chowder
Here’s what you’ll need to gather for your hearty corn chowder:
- 6 ears of sweet corn, kernels removed, or 5 cups frozen corn
- 4 slices of thick-cut bacon, chopped
- 1 large onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of unsalted butter
- 4 cups chicken or vegetable broth
- 1 large potato, peeled and diced
- 1 red bell pepper, diced
- 2 cups heavy cream
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Chopped fresh chives, for garnish
Instructions to Make Corn Chowder
Prep the Corn
Begin by prepping your corn. If using fresh corn, carefully remove the kernels from the cobs with a sharp knife. Be sure to save the cobs for extra flavoring.
Cook the Bacon
In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon and set it aside, leaving the bacon grease in the pot.
😋 Note: If you’re vegetarian, you can substitute with olive oil for the bacon fat and use meatless bacon bits for garnish.
Sauté the Vegetables
Add the butter to the pot with the bacon fat. Once melted, add the diced onion, and sauté until it begins to soften, approximately 5 minutes. Add the garlic and cook for another minute.
Build the Broth
Add the chicken or vegetable broth to the pot. Drop in the corn cobs and simmer for about 20 minutes to infuse flavor into the broth. Remove the cobs after this time.
Add the Solids
Stir in the corn kernels, diced potatoes, and red bell pepper. Bring the soup to a gentle simmer and cook until the potatoes are tender, around 15 minutes.
Cream and Season
Lower the heat and pour in the heavy cream, letting the chowder warm through. Stir in thyme, salt, and pepper. Taste and adjust seasoning as needed.
Serve and Garnish
Once you’re satisfied with the flavors, ladle the chowder into bowls. Garnish with the crispy bacon bits and a sprinkle of fresh chives. Serve immediately for the ultimate coziness.
Variations on the Corn Chowder Recipe
Here are some variations to consider:
- Vegan Option: Use coconut milk instead of heavy cream and omit the bacon, using olive oil for sautéing.
- Seafood Corn Chowder: Add shrimp, crab, or chunks of white fish during the last 5-10 minutes of cooking.
- Spicy Corn Chowder: Introduce some spice with a chopped jalapeño or a dash of cayenne pepper.
| Accompaniment | Why It Works |
|---|---|
| Crusty Bread | Ideal for sopping up the creamy broth. |
| Salad | Cuts through the richness with fresh greens. |
| Cornbread | Complements the corn flavor and adds sweetness. |
In wrapping up, this hearty corn chowder recipe not only provides warmth on chilly evenings but also brings a sense of community to the table. Whether served in a rustic crockpot at a family gathering or presented elegantly for dinner, it embodies the comfort of home-cooked meals. Share this recipe with friends or pass it down as a family tradition, and let the joy of cooking and eating together enrich your life.
Can I use frozen corn instead of fresh?
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Yes, frozen corn works perfectly fine for this corn chowder recipe. Just use about 5 cups of frozen corn as a substitute for fresh.
How can I make this chowder vegetarian?
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Replace the bacon with olive oil and omit the bacon topping. Use vegetable broth instead of chicken broth, and consider using coconut milk or another cream substitute for a vegan option.
Can I freeze corn chowder?
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Absolutely, this soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It should last for up to 3 months. Thaw in the refrigerator overnight before reheating.
