Save Nothing soothes a chilly evening quite like a bowl of corn chowder brimming with sweet corn, tender potatoes, and a touch of smoky bacon. This cozy soup always draws my family to the kitchen with its rich aroma and golden colors. It is just the right blend of creamy comfort and hearty ingredients that make you want to savor every spoonful.
My family loves how customizable this recipe is. I was once caught on a rainy weeknight with only half the ingredients and leftovers, and still, this chowder became the star of our table. Every time I make it, I end up with happy faces and empty bowls.
Ingredients
- Fresh or frozen corn kernels: Essential for the soup's sweetness Look for kernels that are plump and bright or use frozen for year-round freshness
- Yukon Gold potatoes: Creamy texture that thickens the chowder Choose firm potatoes with smooth skin
- Yellow onion: Gives a savory depth to the base Select onions that feel heavy with taut skin
- Celery and carrot: Classic aromatics for a satisfying flavor Use crisp celery and bright carrots
- Garlic: Brings aromatic depth to the broth Use fresh garlic for the best punch
- Bacon: Adds smokiness and richness Opt for thick-cut bacon with a deep color
- Chicken or vegetable stock: The soup's foundation Go for low-sodium or homemade stock if possible
- Whole milk and heavy cream: Make the chowder silky and luscious Use fresh dairy for richness
- Smoked paprika: Lends a subtle smoky warmth Seek out Spanish smoked paprika for the best character
- Dried thyme and bay leaf: Add earthy herbal notes Pick fragrant dried thyme and a fresh-looking bay leaf
- Salt and freshly ground pepper: Brightens and balances flavors Use flaky salt and crack fresh pepper
- Chopped chives or parsley: Offer a fresh, green pop of color Choose firm, vibrant herbs for garnish
Instructions
- Prepare the Bacon:
- Dice four slices of bacon and place in a large pot over medium heat Cook the bacon pieces slowly for about five to seven minutes Stir occasionally until deeply golden and crisp Remove the bacon with a slotted spoon and set aside Be sure to leave behind two tablespoons of the flavorful bacon fat in the pot for the vegetables
- Sauté the Aromatics:
- Add diced onion celery and carrot directly into the pot with bacon fat Sauté over medium heat for about four to five minutes Stir often for even cooking Watch for when the onions become translucent and the carrots soften Add minced garlic and cook for one minute more Your kitchen will smell incredible as the aromatics release their fragrance
- Build the Chowder Base:
- Add the diced potatoes corn kernels smoked paprika dried thyme and bay leaf to the aromatic mixture Sprinkle in salt and freshly ground pepper Stir well to combine the ingredients so every vegetable is coated with the seasoning
- Simmer the Soup:
- Pour chicken or vegetable stock into the pot Increase the heat Bring the mixture to a rolling boil Stir to make sure nothing sticks to the bottom then reduce to a gentle simmer Uncover and cook for fifteen minutes The potatoes should yield easily when pierced with a fork
- Finish with Dairy:
- Remove and discard the bay leaf Pour in the whole milk followed by the heavy cream Stir thoroughly to incorporate everything Keep the soup at a gentle simmer for five more minutes Avoid letting it boil to protect the creamy texture
- Thicken the Chowder:
- If you like a richer chowder use an immersion blender to puree about a third of the soup in the pot for a creamy foundation Alternatively carefully transfer two cups of the chowder to a blender Purée until smooth then stir it back into the pot
- Season and Serve:
- Taste the soup and adjust salt and pepper as needed Ladle the chowder into bowls Top each serving with the reserved crispy bacon and a sprinkle of fresh chives or parsley
Save Corn is my favorite ingredient in this recipe The way it bursts with sweetness in every mouthful makes each spoonful special I remember teaching my youngest how to cut kernels from fresh ears and we ended up giggling as kernels flew everywhere but it made the soup even more memorable
Storage Tips
Let leftover chowder cool before transferring to an airtight container Store in the fridge for up to four days For longer storage freeze individual portions once fully cooled and thaw in the refrigerator overnight before reheating Gently reheat on the stove with a splash of milk to help restore creaminess
Ingredient Substitutions
Swap the bacon for smoked turkey or keep it vegetarian with a tablespoon of olive oil For dairy-free use full-fat coconut milk in place of milk and cream For extra sweetness try half sweet potatoes in place of the Yukon Golds
Serving Suggestions
Pair this corn chowder with thick slices of toasted sourdough or buttermilk biscuits For extra crunch top with oyster crackers or fresh croutons A simple green salad with a zesty vinaigrette is my family's favorite side
Cultural and Historical Context
Corn chowder began as a practical farm soup in the US where corn was plentiful and affordable Recipes evolved in New England kitchens where fresh milk potatoes and bacon became pinch-hit staples Chowders were always meant to be flexible and deeply comforting driven by what the season offered
Seasonal Adaptations
Use fresh summer corn for vibrant sweetness Make it heartier in winter with diced ham or rotisserie chicken In spring add tender green peas for pops of color
Save This cozy chowder warms us up every time with its mellow sweetness and rich layers of flavor. Make it once and you'll look forward to sharing the tradition for years to come.
Recipe Questions
- → Can fresh or frozen corn be used?
Both fresh and frozen corn work well. If using fresh, cut kernels from the cob for best flavor and texture.
- → How do you make this dish gluten-free?
Use gluten-free chicken or vegetable stock, and double-check bacon and seasoning labels for hidden gluten.
- → Can the chowder be made vegetarian?
Omit bacon and use vegetable stock. Substitute olive oil for bacon fat when sautéing vegetables.
- → How can thickness be adjusted?
Use an immersion blender or regular blender to puree a portion of the chowder to achieve your desired consistency.
- → Which are ideal garnishes?
Top with crispy bacon pieces, fresh chives, or parsley to add color and fresh flavor.
- → What sides go well?
Serve with crusty bread, oyster crackers, or a simple green salad for a complete meal.