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Hearty Homemade Corn Chowder Recipe

Hearty Homemade Corn Chowder Recipe - Easy Comfort Food Recipes

It was a cool autumn evening when I decided to whip up a pot of corn chowder. There’s something incredibly cozy about a bowl of chowder on a chilly day. It warms the soul and, let’s be honest, is a hug in a bowl. 
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 8 from Kernels fresh ears of golden sweet corn
  • 1/4 teaspoon dried thyme leaves
  • 1 teaspoon Dijon mustard
  • 1/4 cup plain all-purpose flour
  • 1 pound 1 Yukon Gold or baby red potatoes, cut into 1/2-inch chunks
  • 5 cups of filtered water
  • 2 tablespoons of unsalted butter
  • 1 cup of half-and-half or heavy whipping cream
  • 2 garlic cloves, finely minced
  • 8 strips of thick-cut bacon, finely chopped
  • 1 medium golden onion, finely diced
  • Sea salt and freshly ground black pepper, to preference
  • 1/4 teaspoon smoked paprika powder
  • Small handful of freshly chopped chives
  • 1/4 teaspoon white pepper

Method
 

  1. Now, let’s get cooking! Follow these steps to create your chowder masterpiece.
Step 1: Sauté the Bacon and Vegetables
  1. In a large pot, over medium heat, add the chopped bacon. Sauté it until it becomes golden brown and crispy. This will take about 5-7 minutes.
  2. Once cooked, remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot.
  3. Next, add the diced onion and garlic to the pot. Sauté until the onions are translucent, around 4-5 minutes. The smell? Absolutely intoxicating!
Step 2: Build the Base
  1. Sprinkle the flour over the sautéed onions and garlic. Stir continuously for about 2 minutes until the flour is lightly toasted. This creates a roux, which will help thicken our chowder later on.
Step 3: Add Liquid and Potatoes
  1. Gradually pour in the filtered water while continuously stirring to avoid lumps. Add the chunks of potatoes, thyme, mustard, salt, and pepper to taste.
  2. This mix will cook together for about 15-20 minutes, or until the potatoes are tender.
Step 4: Incorporate the Corn
  1. Once the potatoes are fork-tender, it’s time to add the corn. Stir in the kernels along with smoked paprika and white pepper.
  2. Let this mixture simmer for an additional 10 minutes. The corn will soften and infuse the chowder with a sweet flavor.
Step 5: Create Creaminess
  1. Reduce the heat to low and stir in the half-and-half or heavy cream along with the crispy bacon you set aside.
  2. This step brings the chowder to a silky richness. Allow everything to warm through for another 5 minutes. Adjust seasoning to your taste.
Step 6: Serve and Garnish
  1. Ladle the chowder into bowls and garnish with freshly chopped chives. Maybe add a drizzle of olive oil for an extra touch.
  2. And there you have it—a bowl of hearty homemade corn chowder that will leave you wanting more.

Notes

Here are some tips that I’ve gathered through practice to make your chowder experience even better:
  • Use Fresh Corn When Possible: Fresh corn enhances flavor and sweetness. If it's not in season, make sure you choose high-quality frozen corn.
  • Blend for Creaminess: If you prefer a smoother texture, blend a portion of the chowder and return it to the pot. This will create a lovely, creamy consistency without adding too much cream.
  • Adjust Consistency: If the chowder is too thick for your liking, add more water or broth until you reach your desired consistency.
  • Storage Tips: If you plan to store leftovers, keep them in an airtight container in the fridge for up to 5 days. Reheat gently on the stove.
Customize Ingredients: Feel free to add other vegetables like carrots or bell peppers for added flavor and nutrition.