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.
