This hearty corn chowder is a perfect blend of sweet and savory, bringing comfort and joy to your table. With crispy bacon and tender potatoes, this comforting dish will surely become a family favorite.

This recipe highlights the natural sweetness of fresh corn, balanced perfectly with the savory flavor of crispy bacon and creamy potatoes. It’s ideal for a cozy family dinner or a casual get-together with friends.

Prep Time:30

Cook Time:15

Total Time:45

Ingredients

8 ears fresh corn (raw and cut off the cob)
1 qt chicken broth or stock
6 slices bacon (finely chopped)
1 medium onion (finely chopped)
1 medium green pepper (finely chopped)
1 teaspoon salt (plus additional, to taste)
½ teaspoon pepper (plus additional, to taste)
1 lb. red potatoes (scrubbed and diced)
1 cup heavy cream

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Instructions

Cook the bacon. In a large pot or Dutch oven, cook the bacon until crisp. Remove the bacon and drain on a paper towel, leaving the bacon fat in the pot.
Sauté vegetables. Add the corn kernels, diced onion, diced pepper, salt, and black pepper to the bacon fat. Cook over medium heat, stirring frequently, for about 8 minutes, until the onions and peppers are soft.
Add potatoes and broth. Add the diced potatoes and chicken broth. Bring the pot to a boil over high heat. Cover, reduce to simmer, and cook for about 15 minutes until the potatoes are tender when poked with a fork.
Finish with cream and bacon. Add the cream and cooked bacon back into the pot. Heat over medium until warmed through.
Season to taste. Test for seasonings and add more salt and pepper as desired.

Notes

For the best flavor, use fresh corn on the cob if you can. To easily get the kernels off, stand the cob upright in a big bowl and cut downwards with a sharp knife.

You can use fresh, frozen, or canned corn for this recipe.

You can also add other veggies to this chowder, like Yukon Gold and sweet potatoes, pumpkin, and more.

Keep an eye on the potatoes while they cook. They should be soft but not falling apart. Check them with a fork after 10-12 minutes to make sure they don’t overcook.

Make sure to cook the bacon until it’s nice and crispy. This adds a good texture to the chowder and makes sure the bacon flavor is evenly spread.

If you want the chowder to be a bit sweeter, add a teaspoon of sugar or honey. This can bring out the natural sweetness of the corn.

Nutrition

Servings: servings

Calories: 162kcal

Author: Katie

More Tips:

When you add the cream, let the chowder simmer gently. High heat can make the cream curdle, so keep it low and stir often.

Lots of chowder recipes use flour or roux to thicken them. This one doesn’t. I think boiling the potatoes in the chicken broth and adding cream thickens the soup enough. If you’re a chowder fan, you might disagree.

Try the chowder before serving, and adjust the seasoning if needed. The flavor can change as it cooks, so a final taste makes sure it’s seasoned just right.

You can use half-and-half or milk for a lighter version, but heavy cream makes the chowder really rich and comforting.

To make cooking easier, prepare and measure your ingredients before you start. This way, you can focus on cooking and mixing everything at the right times.

Serving Suggestions

This chowder recipe is best served with honey wheat dinner rolls, crusty French bread, garden salad, garlic bread, or roasted vegetables.

Key Ingredients and Tools

For this chowder recipe, here are the right tools and ingredients:

Fresh corn on the cob: Using fresh corn cut off the cob gives the chowder the best flavor and texture.
Heavy cream: This adds a rich, creamy texture you can’t get from milk or half-and-half.
Bacon: Crispy bacon adds a tasty, smoky flavor and a nice crunch to the chowder.
Large pot or Dutch oven: A heavy-bottomed pot helps spread heat evenly, making sure your chowder cooks perfectly without burning.

With these important tools and ingredients, your corn chowder will always turn out delicious!

Here are some ingredient substitutions for this recipe:

Fresh corn on the cob: Use 4 cups of frozen corn kernels instead.
Heavy cream: You can use half-and-half or whole milk for a lighter chowder.
Bacon: Turkey bacon or vegetarian bacon is a good alternative for a different flavor.
Chicken broth: Use vegetable broth for a vegetarian option.

These substitutions may slightly alter the recipe, but feel free to try them based on your preferences and dietary needs.

Storage Instructions

Refrigerator: Put any leftover corn chowder in a tightly sealed container and store it in the refrigerator for up to 3 days. Reheat it gently on the stove over low heat or in the microwave, stirring occasionally.

Freezing: This chowder doesn’t freeze well because the cream content can separate and change texture when frozen and reheated. It’s best to enjoy it fresh or within a few days of making it.

Corn chowder with fresh corn is such a comforting and tasty dish that’s perfect for any meal. With its rich flavor and simple ingredients, it’ll surely become a family favorite.

This recipe is easy to make and great for savoring the natural sweetness of fresh corn. Give it a go, and you’ll have a delicious homemade meal ready in a jiffy.

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Corn Chowder with Fresh Corn