Outline
- Short Intro Paragraph
- Full Recipe Introduction
- H2: Why You’ll Love This Corn Chowder Recipe
- H2: Ingredients for the Corn Chowder Recipe
- Image
- H2: Directions for This Corn Chowder Recipe
- H2: Servings & Timing
- H2: Variations
- H2: Storage & Reheating
- H2: Notes
- H2: FAQs
- H2: Conclusion
Corn Chowder Recipe
A velvety, creamy Corn Chowder Recipe that’s quick, comforting, and full of Southern charm.
Full Recipe Introduction
Corn chowder is more than just soup—it’s a hug in a bowl. This homemade corn chowder recipe brings together sweet kernels, tender potatoes, and smoky bacon (or a vegetarian twist) for a taste of Southern comfort food without fuss. I first whipped this up on a blustery November evening, inspired by fresh ears of local corn and memories of my Granny’s kitchen. With just one pot on the stove and simple ingredients you likely have on hand, it’s easy, cozy, and endlessly adaptable. Plus, each cup clocks in at roughly 280 calories, with 10 g of protein, 30 g of carbs, and 12 g of fat—perfect for a weeknight supper or a casual weekend gathering.
H2: Why You’ll Love This Corn Chowder Recipe
• Ready in 40 minutes—perfect for busy weeknights
• One-pot soup: less cleanup, more cozy time
• Creamy texture without heavy cream (use Greek yogurt for a lighter touch)
• Sweet corn and savory bacon balance every spoonful
• Vegetarian option swaps bacon for smoked paprika—no flavor lost
• Seasonal or frozen corn works: enjoy all year
• Crowd-pleasing side for cornbread or grilled cheese
• Adaptable spice level: mild, medium or with a dash of cayenne
• Comforting, yet not overly rich—ideal as a light main or side dish
H2: Ingredients for the Corn Chowder Recipe
• 4 slices bacon, diced (or 1 tsp smoked paprika for vegetarian version)
• 1 tbsp unsalted butter (Kerrygold is my favorite)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced (substitute garlic powder in a pinch)
• 3 cups fresh corn kernels (from about 4 ears) or frozen, thawed
• 2 medium Yukon Gold potatoes (about 1½ lbs), peeled and diced (¼-inch)
• 4 cups low-sodium vegetable or chicken broth (Swanson or Pacific)
• 1 cup whole milk (or almond milk for lighter version)
• ½ cup plain Greek yogurt (for extra creaminess)
• 1 tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• 2 tbsp chopped fresh chives or parsley for garnish
Ingredient Tips:
– Use Yukon Gold potatoes for a buttery flavor and quick cook time.
– If corn is in season, cut kernels right off the cob and simmer the cobs in the broth for extra sweetness—just fish them out before serving.
– Want richness? Swap half the milk for heavy cream.
H2: Directions for This Corn Chowder Recipe
- Cook the bacon
In a large Dutch oven over medium heat, render diced bacon until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels, leaving the fat behind. (Tip: save any extra bacon grease in a jar for sautéing veggies later.) - Sauté the aromatics
Reduce heat to medium-low. Add butter to the bacon fat, then toss in onion and garlic. Stir gently until the onion is translucent and fragrant—about 3 minutes. You’re aiming for soft, not brown. - Add potatoes and corn
Stir in diced potatoes and corn kernels. Cook for 2–3 minutes, letting the flavors mingle. If you used fresh corn, scrape the cobs against the pot’s surface to coax out even more sweetness. - Pour in broth
Pour the vegetable or chicken broth over veggies. Bring to a gentle boil, then lower heat and simmer until potatoes are tender—about 12 minutes. Give it a stir now and then to prevent sticking. - Blend for creaminess
Use an immersion blender to pulse the soup until it’s partly smooth but still has a nice chunky texture. No immersion blender? Transfer half to a stand blender, puree, then return. - Stir in milk and yogurt
Off the heat, whisk in milk and Greek yogurt until silky. Return to low heat—warm through but don’t boil, or the yogurt might split. - Season and garnish
Taste, then season with salt and pepper. Ladle into bowls, sprinkle reserved bacon (or extra chives), and serve with a slice of rustic cornbread.
H2: Servings & Timing
Makes 6 generous servings
Prep Time: 15 minutes (chopping veggies, dicing bacon)
Cook Time: 25 minutes (sauté, simmer, blend)
Total Time: 40 minutes
H2: Variations
• Vegetarian Corn Chowder: replace bacon with 1 tsp smoked paprika and a drizzle of olive oil.
• Spicy Kick: stir in ½ tsp cayenne or top with diced jalapeños.
• Dairy-Free: swap milk and yogurt for coconut milk—gives a subtle sweetness.
• Loaded Baked Potato Style: add ½ cup shredded cheddar and extra chives.
• Tex-Mex Twist: mix in 1 can drained black beans and a squeeze of lime.
• Slow Cooker Version: combine ingredients (except milk/yogurt), cook on low 4 hours, then stir in dairy.
H2: Storage & Reheating
Store in an airtight container in the fridge for up to 4 days. Freeze in freezer-safe jars or bags for up to 3 months.
To reheat, thaw overnight if frozen. Warm gently on the stove over low heat, stirring occasionally; add a splash of milk if it seems too thick. Make-ahead tip: assemble through step 4, cool, and refrigerate—finish with dairy just before serving.
H2: Notes
• Texture tweak: for a chunkier bite, only blend ⅓ of the soup.
• Flavor boost: a pinch of smoked sea salt at the end amps up the Southern vibe.
• Testing note: I found that using two types of potatoes (Yukon Gold + russet) gives you both creaminess and body.
• If you like cornbread, try my Honey-Bacon Cornbread recipe—its sweet notes echo the chowder’s corn.
H2: FAQs
Q: Can I use canned corn?
A: Absolutely—drain and rinse, then add at the same step as fresh or frozen kernels.
Q: Is this chowder vegetarian?
A: Use smoked paprika instead of bacon, and choose vegetable broth to keep it fully meat-free.
Q: Why did my soup split when I added yogurt?
A: Too-high heat can cause curdling; always temper dairy off heat and warm gently.
Q: Can I make this gluten-free?
A: Yes—just confirm your broth is gluten-free and skip any thickening flour.
Q: How do I thicken the chowder?
A: Blend more of the soup or stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water.
Q: What sides pair well?
A: Homemade cornbread, a green salad, or garlic toast all complement this chowder nicely.
Q: Can I add protein?
A: Stir in cooked shredded chicken or diced ham for extra heft.
Q: How spicy is this by default?
A: It’s mild—adjust with cayenne or hot sauce as you like.
H2: Conclusion
This Corn Chowder Recipe is the ultimate comfort food—easy, creamy, and ready in under an hour. Whether you’re craving a simple weeknight soup or a warming side for cornbread, it’s a winner every time. Give it a try, let me know how you jazzed it up, and don’t forget to explore more cozy soup recipes on the blog!
Corn Chowder Recipe
Ingredients
- 4 slices bacon diced
- 1 tbsp unsalted butter
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 3 cups fresh corn kernels or frozen, thawed
- 2 medium Yukon Gold potatoes peeled and diced (¼-inch)
- 4 cups low-sodium vegetable or chicken broth
- 1 cup whole milk (or almond milk for lighter version)
- 1/2 cup plain Greek yogurt for extra creaminess
- 1 kosher salt plus more to taste
- 1/4 black pepper
- 2 tbsp chopped fresh chives or parsley for garnish
Instructions
- In a large Dutch oven over medium heat, render diced bacon until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels, leaving the fat behind.
- Reduce heat to medium-low. Add butter to the bacon fat, then toss in onion and garlic. Stir gently until the onion is translucent and fragrant—about 3 minutes.
- Stir in diced potatoes and corn kernels. Cook for 2–3 minutes, letting the flavors mingle.
- Pour the vegetable or chicken broth over veggies. Bring to a gentle boil, then lower heat and simmer until potatoes are tender—about 12 minutes.
- Use an immersion blender to pulse the soup until it’s partly smooth but still has a nice chunky texture. No immersion blender? Transfer half to a stand blender, puree, then return.
- Off the heat, whisk in milk and Greek yogurt until silky. Return to low heat—warm through but don’t boil, or the yogurt might split.
- Taste, then season with salt and pepper. Ladle into bowls, sprinkle reserved bacon (or extra chives), and serve with a slice of rustic cornbread.
