There’s something wonderfully nostalgic about a bowl of creamy corn chowder. It’s the kind of dish that feels like a warm hug on a chilly day. For me, corn chowder brings back memories of my grandmother’s kitchen, where the aroma of bacon and onions sizzling on the stove would fill the house. She would always make a big pot of chowder when the first signs of fall appeared, serving it with freshly baked bread and butter. This recipe, which I’ve tweaked over the years, stays true to her classic preparation, with a few modern touches to enhance its creamy, hearty goodness.
Servings: 6
Ingredients
- 4 slices of bacon, cut into small pieces
- 1/2 medium onion, finely chopped
- 3 celery stalks, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 cloves of garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 4 cups corn kernels, fresh or frozen
- 2 large Russet potatoes, peeled and cubed
- 1/4 teaspoon Italian seasoning
- A pinch of cayenne pepper (optional)
- Salt and black pepper, to taste
Directions
Cook the Bacon:
In a large soup pot, cook the chopped bacon over medium-high heat until crispy, about 10 minutes. For easy cutting, use kitchen shears to cut the bacon directly into the pot.
Once crispy, remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about two tablespoons of bacon fat in the pot, draining the rest.
Sauté the Vegetables:
Add the chopped onion, celery, and carrots to the pot with the remaining bacon fat. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Garlic burns easily, so keep a close eye on it.
Create the Base:
Sprinkle the flour over the vegetables, stirring constantly. Cook for about a minute to eliminate the raw flour taste. This step helps thicken the chowder.
Gradually pour in the chicken broth, stirring well to combine and to loosen any browned bits from the bottom of the pot. These bits add depth and flavor to the soup.
Combine Ingredients:
Add the heavy cream, corn, diced potatoes, Italian seasoning, and cayenne pepper (if using). Stir well to mix all the ingredients.
Return most of the crispy bacon to the pot, reserving some for garnish.
Simmer:
Bring the mixture to a boil, then reduce to a simmer over medium-low heat. Partially cover the pot with a lid and let it simmer until the potatoes are tender, about 15-20 minutes. Stir occasionally to prevent sticking.
Season and Serve:
Taste the chowder and adjust the seasoning with salt and black pepper to your liking.
Once the chowder is cooked and the potatoes are tender, it should be thick and creamy. If you prefer a thinner consistency, add a little more chicken broth or water.
Serve hot, garnished with the reserved crispy bacon. A sprinkle of chopped fresh parsley or chives also makes a lovely garnish.
Notes and Tips
- Preparation Tip: To streamline your cooking process, prep your vegetables while the bacon cooks. This way, you can add them to the pot as soon as the bacon is done.
- Storage: Leftover chowder may thicken in the fridge. When reheating, add a little chicken broth to adjust the consistency and bring it back to its creamy, luscious state.
- Dairy Tip: Stick with heavy cream for this recipe as it resists curdling under high heat, unlike milk or half-and-half. This ensures a smooth, velvety texture.
- Nutritional Information: The nutritional values provided are estimates based on the ingredients used and may vary.
Variations and Substitutions
- Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth. You can add a tablespoon of butter or olive oil for sautéing the vegetables.
- Spicy Kick: For those who enjoy a bit of heat, increase the amount of cayenne pepper or add a diced jalapeño along with the other vegetables.
- Smoky Flavor: Substitute the regular bacon with smoked bacon or even a bit of smoked paprika to impart a rich, smoky flavor to the chowder.
- Seafood Twist: Add some cooked shrimp or crab meat towards the end of cooking for a luxurious seafood corn chowder.
- Cheesy Goodness: Stir in a cup of shredded cheddar cheese just before serving for a rich, cheesy variation.
Summary
This Creamy Corn Chowder is more than just a soup; it’s a comforting bowl of nostalgia that brings warmth and joy with every spoonful. The combination of crispy bacon, tender vegetables, and sweet corn in a rich, creamy broth is both hearty and satisfying. It’s a versatile dish that can be easily adapted to suit different tastes and dietary preferences, making it a perfect addition to your recipe collection. Whether you’re making it for a cozy family dinner or a special gathering, this chowder is sure to impress and delight. Enjoy it with a side of crusty bread, and you have a meal that’s not only delicious but also deeply comforting and nourishing.
