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This creamy corn chowder with crispy bacon is the ultimate cozy comfort food! Sweet corn mingles perfectly with creamy goodness, making each spoonful a warm hug.
And let’s be real, bacon makes everything better, right? I always add an extra slice just to ensure that crispy goodness is in every bite! 😋
I love to serve this chowder with some crusty bread. It’s the easiest way to scoop up the rich, tasty soup, and trust me, you won’t want to leave a drop behind!
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Key Ingredients & Substitutions
Bacon: This ingredient adds a delicious smoky flavor. If you’re looking for a healthier option, turkey bacon works well. For a vegetarian version, try using smoked paprika to add that savory taste without meat.
Corn: Fresh corn is fantastic for this chowder, but frozen corn is perfectly fine too. If you can’t find either, canned corn can be used; just drain it well. I love using fresh corn for the sweetness it brings!
Potatoes: I like using Yukon gold potatoes for their creaminess. However, russet potatoes can also be used for a fluffier texture. For a low-carb option, swap in cauliflower; it blends nicely and gives a lovely creaminess.
Heavy Cream: This gives the chowder its rich texture. If you want a lighter version, try half-and-half or coconut milk for a dairy-free option. I enjoy the coconut milk for a subtle sweetness!
How Do I Blend the Chowder for the Right Texture?
Blending is key to achieving a creamy texture, but how much you blend can affect the chowder’s heartiness. If you prefer some chunks, just blend about half of the chowder. Here’s how to do it:
- Use an immersion blender directly in the pot for convenience.
- If you’re using a regular blender, let the chowder cool slightly before transferring it in batches.
- Blend until smooth, then return it to the pot and stir.
Remember, blending just part of the chowder gives that creamy feel while keeping some potato bits for texture!
Delicious Creamy Corn Chowder with Bacon
What You’ll Need:
Ingredients:
- 6 slices of bacon, diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups fresh or frozen corn (about 4 cobs if using fresh)
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chives, chopped (for garnish)
How Much Time Will You Need?
This creamy corn chowder is quick and easy to whip up! You’ll need about 10 minutes for prep and around 30 minutes for cooking, making a total of about 40 minutes until that delightful chowder is ready to enjoy. Perfect for a cozy meal!
Instructions:
Let’s start by cooking up that yummy bacon! In a large pot over medium heat, cook the diced bacon until it’s crispy—this should take about 5 to 7 minutes. Once it’s all golden and delicious, use a slotted spoon to remove the bacon and set it aside. Don’t toss those drippings; they’re full of flavor and will give your chowder a tasty base!
Now, into the same pot with those lovely drippings, add your chopped onion. Sauté the onion for about 5 minutes until it becomes translucent and fragrant. Then, sprinkle in the minced garlic and cook for another minute. Oh, that smell is heavenly!
Next, it’s time to add the star ingredients: stir in the corn (feel free to reserve a bit for garnish if you like), diced potatoes, and your choice of chicken or vegetable broth. Bring everything to a nice boil, then reduce the heat to a gentle simmer. Let it cook until the potatoes are tender, which should take around 15 to 20 minutes. Your kitchen is going to smell amazing!
Once the potatoes are tender, it’s blending time! If you have an immersion blender, just blend the chowder right in the pot until you reach your desired creaminess. If you don’t have one, no worries! Carefully scoop about half of the chowder into a regular blender, give it a whirl, and then return it to the pot. You can leave some chunks if you like a bit of texture! It’s all about what you prefer.
Now, stir in the heavy cream and butter for that rich, creamy finish. Season with salt and pepper to taste—don’t be shy, give it a little taste test! Let the chowder simmer for another 5 minutes to get nice and hot.
Finally, serve your chowder hot, sprinkled with those crispy bacon bits and fresh chives for a pop of color. Dive in and enjoy every comforting spoonful!
Can I Use Canned Corn Instead of Fresh or Frozen?
Absolutely! If you want to use canned corn, you’ll need about 3 to 4 cups. Rinse and drain the corn before adding it to the pot in step 3. Since canned corn is already cooked, you can skip the boiling and simply allow it to warm through when you add it in.
How Can I Make This Chowder Vegetarian?
To make this chowder vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. For a smoky flavor, you can add a sprinkle of smoked paprika or liquid smoke to the soup while it simmers!
What Can I Substitute for Heavy Cream?
If you need a lighter option, you can replace heavy cream with half-and-half or coconut milk for a dairy-free version. You can add a tablespoon of cornstarch mixed with a little cold water to thicken it if you choose the lighter substitutes.
How to Store Leftover Chowder?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simmer on the stove over low heat, stirring frequently to prevent sticking. If the chowder thickens too much in the fridge, add a splash of broth or water when reheating to return it to your desired consistency!
