Here’s a comforting and creamy recipe for Corn Chowder—a hearty soup perfect for chilly days. 🌽🥣
🥘 Ingredients (serves 4–6)
- 4 slices bacon, chopped (optional)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp thyme or parsley (optional)
- Optional garnish: green onions, shredded cheese, or crumbled bacon
🥄 Instructions
- Cook bacon (if using)
In a large pot or Dutch oven, cook bacon until crispy. Remove bacon and set aside, leaving a little fat in the pot. - Sauté aromatics
Add onion and garlic to the pot. Sauté 3–4 minutes until softened. - Add potatoes and corn
Stir in diced potatoes and corn, then pour in the broth. Season with salt, pepper, and optional herbs. - Simmer
Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender. - Add cream
Stir in heavy cream and simmer another 5 minutes. Adjust seasoning if needed. - Serve
Ladle chowder into bowls and top with crispy bacon, green onions, or shredded cheese if desired.
✨ Tips
- For a thicker chowder, mash a few potatoes in the pot or blend 1 cup of the soup and stir back in.
- Add bell peppers or carrots for extra veggies and color.
- Can be made ahead and stored in the fridge for 2–3 days—flavors improve over time.
If you want, I can give a slow cooker corn chowder version that’s even easier and perfect for hands-off cooking. Do you want me to do that?
