Corn Chowder

This Corn Chowder Recipe is a delightful dish that brings together elements of comfort and flavor. Imagine cozying up with a bowl of creamy chowder, filled with sweet corn, tender veggies, and smoky bits of bacon. It’s like a warm hug on a chilly day! Making corn chowder is not only easy but also incredibly satisfying. This recipe captures the essence of summer with fresh corn, making it perfect for any time of the year. You can enjoy it by yourself or share it with friends and family during gatherings.

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As we embark on this culinary adventure, you’ll find that every step is designed to keep the process fun and enjoyable. The beauty of this chowder lies in its versatility—feel free to make adjustments based on your preferences. With the perfect balance of savory and creamy, this chowder is sure to become a go-to favorite in your kitchen. So, grab your apron and let’s get started on this delicious journey with the Corn Chowder Recipe!

Why This Recipe Works

This Corn Chowder Recipe is a perfect blend of sweet corn, tender vegetables, and smoky bacon, making it a comforting dish that will warm your soul. The balance of flavors and textures—a creamy base accented by crispy bacon—creates an exquisite culinary experience. The secret lies in using fresh corn and layering flavors through gradual cooking, ensuring every bite is packed with taste.

Why You’ll Love This Corn Chowder Recipe

Not only is this chowder easy to make, but it also brings a taste of summer to your table all year round. With rich, creamy textures and a hint of back-to-basics comfort, this recipe is perfect for cozy dinners or gatherings with loved ones. Plus, it’s incredibly versatile, allowing you to tailor it to personal preferences with various add-ins and substitutions.

Ingredients

• 4-1/2 cups corn (fresh or frozen)
• 7-1/2 ounces thick-sliced bacon (about 5–6 slices)
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic (3 cloves)
• 1-1/2 cups diced yellow onion (1 medium onion)
• 1 cup diced carrot (approximately 3 large carrots)
• 1/4 cup all-purpose flour
• 1 teaspoon Italian seasoning
• 1/4 teaspoon dried thyme
• 3 cups diced baby gold potatoes (unpeeled, about 19 ounces)
• 2 cups chicken broth (or stock)
• 3 cups whole milk
• 1 bay leaf
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon pepper
• Fresh herbs (such as parsley or thyme, optional, for serving)

Preparing the Corn Chowder

Preparing the Corn

Start by cutting the kernels off the corn cobs to measure out 4-1/2 cups. If you’re using frozen corn, simply thaw the necessary amount. Keep the bare corn cobs for later use in the chowder to enhance the flavor.

Cooking the Bacon

In a large pot over medium-high heat, add the diced bacon. Cook until it becomes golden and the fat is rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.

Sautéing the Vegetables

Lower the heat to medium and add the butter, diced onion, carrots, and minced garlic to the pot. Season with salt and pepper. Sauté for 5 to 7 minutes, stirring occasionally, until the onion is golden and the vegetables are tender.

Adding the Flour and Seasonings

Sprinkle the flour over the sautéed vegetables and stir constantly for one minute. Add the diced potatoes, Italian seasoning, and dried thyme, cooking for an additional 30 seconds.

Incorporating the Broth and Milk

Slowly pour the chicken broth into the pot while scraping up any browned bits from the bottom. This will help the mixture thicken slightly. Next, stir in the milk and add the reserved corn cobs and bay leaf. Bring the mixture to a simmer over medium-high heat.

Simmering the Chowder

Once it reaches a simmer, reduce the heat to medium-low and cover the pot. Allow the chowder to gently simmer for 20 to 25 minutes, stirring occasionally, until it thickens and the potatoes are tender.

Final Touches

Remove the lid, discard the corn cobs and bay leaf, then stir in the corn kernels. Cook for an additional 5 to 7 minutes or until the corn is tender. Stir in the heavy cream and adjust the seasoning to taste.

Serving the Chowder

Incorporate half of the cooked bacon back into the chowder. Ladle into bowls and garnish with the remaining bacon and a sprinkle of fresh herbs. Serve with warm, hearty bread for a delightful meal.

Serving Suggestions

• Pair with crusty bread or homemade cornbread for a delicious meal.
• Serve alongside a fresh garden salad for a balanced experience.

Tips for Success

• For added depth of flavor, swap out half of the chicken broth with beer.
• Avoid boiling the chowder vigorously; let it simmer gently to maintain a creamy texture.

Variations

• For a vegetarian version, omit the bacon and use vegetable broth.
• Add diced bell peppers for a colorful twist.
• Spice it up by adding jalapeños or hot sauce for a kick.

Storage Tips

• Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop, adding a splash of milk to restore creaminess if necessary.

FAQs

1. Can I use canned corn instead of fresh?
Yes, canned corn works well; just rinse and drain before adding.

2. How can I make this chowder gluten-free?
Substitute the all-purpose flour with cornstarch or a gluten-free flour blend.

3. Can I freeze this corn chowder?
Yes, it freezes well. Allow it to cool completely before transferring to an airtight container.

4. How can I make my corn chowder spicier?
Add crushed red pepper flakes or diced jalapeños during the cooking process.

5. Can I increase the portion size?
Absolutely! Simply double the ingredients accordingly and use a larger pot.

This Corn Chowder Recipe is more than just a dish; it’s a warm embrace on a chilly day. With its creamy consistency and burst of flavor, it stands as a testament to comfort food that brings people together. Perfect for family gatherings or solo indulgence, this chowder is set to become a cherished staple in your recipe collection. Enjoy experimenting with variations, and let the warmth of homemade goodness fill your kitchen!

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