There’s something truly comforting about a steaming bowl of Potato Corn Chowder on a chilly evening. The rich, velvety texture, the sweet burst of corn kernels, and the medley of flavors make it ideal comfort food.
Why I Love This Recipe
This Potato Corn Chowder is more than a recipe; it’s a bundle of cherished memories and flavors.
Growing up, it was my mom’s comforting embrace on chilly days, a taste of sunny picnics in each spoonful.
As I added my own twist, it became a joyous adventure, creating smiles on my family’s faces.
Beyond taste, it brings people together, creating lasting bonds.
It connects me to my roots and reminds me of the joy of sharing delicious food.
This chowder isn’t just about cooking; it’s about crafting culinary memories. Let’s create more together – grab that pot, and let’s begin!
Why You’ll Love This Recipe
▪️ Cozy Comfort: This Potato Corn Chowder is a warm, comforting hug for your taste buds on chilly days.
▪️ Simple Goodness: It’s an easy homemade chowder recipe, perfect for all levels of cooks.
▪️ Corn Galore: Bursting with sweet, juicy corn for a sunshine-filled bowl.
▪️ Make It Yours: Customize with seafood, veggies, or spice to create your culinary masterpiece.
Helpful Kitchen Tools
Ingredients
▪️ 4 cups fresh corn kernels: The star of our chowder, giving it a sweet and satisfying taste. Canned corn works too.
▪️ 1 onion, finely chopped: Adds a savory touch to balance the corn’s sweetness.
▪️ 2 cloves garlic, minced: Makes the chowder fragrant and cozy.
▪️ 2 medium potatoes, diced: Adds creaminess and heartiness.
▪️ 3 cups chicken or vegetable broth: Infuses flavor; chicken for richness, vegetable for a lighter option.
▪️ 2 cups whole milk: Adds comforting creaminess.
▪️ 1 cup heavy cream: Makes it indulgently velvety.
▪️ 4 slices bacon, crumbled: Crispy, smoky topping for crunch.
▪️ 2 tablespoons butter: Enhances sautéed onion and garlic.
▪️ 1 teaspoon thyme leaves: Adds earthy, herby notes.
▪️ Salt and pepper to taste: Simple seasonings for flavor.
▪️ Chopped fresh chives for garnish: Fresh finish for extra delight.
Making Of Potato Corn Chowder
STEP 1: In your trusty soup pot, melt a bit of butter until it sizzles. Toss in the chopped onion and minced garlic. Let these little flavor powerhouses sauté until they become soft and cozy.
STEP 2: Pour in your chicken or veggie broth and add those diced potatoes. Turn up the heat slightly and let everything get acquainted. The potatoes will turn tender and oh-so-comforting.
STEP 3: If you’re in the mood for creaminess, grab that immersion blender. Dive into the pot and blend about half of the chowder. Don’t worry if you like it chunky – that’s perfectly awesome too!
STEP 4: Now, let’s introduce the star of the show – those fresh corn kernels. Toss them in along with the thyme leaves and pour in the whole milk. This is where the magic really starts to happen. Let the flavors mix and mingle like old friends catching up.
STEP 5: Time to elevate it! Pour in the heavy cream, and watch the chowder turn into a velvety wonder. Here’s where your inner chef shines – season with a pinch of salt and pepper. Go easy; we can always adjust later.
STEP 6: Get those bowls ready! Ladle the hot chowder into them, letting the aroma wrap you up in a cozy hug. Now, sprinkle on some crumbled bacon – because, let’s face it, bacon makes everything better. And a touch of fresh chives for a burst of color and freshness.
Tips & Techniques
▪️ For the tastiest corn chowder, use fresh corn if you can, but frozen corn is a great alternative.
▪️ If you prefer creamy chowder, blend half of it with an immersion blender for a smooth texture with a satisfying corn crunch.
▪️ Start with a pinch of salt and pepper, adjusting later as needed, as bacon and broth bring their flavors.
▪️ Add fresh chives for color and freshness, or go fancy with shredded cheese or a drizzle of truffle oil.
▪️ Make your chowder a day in advance; it gets better with time. Reheat gently when ready to serve.
▪️ To thicken, simmer a bit longer or blend some chowder and mix it in for extra thickness.
Serving Size
This recipe makes enough Potato Corn Chowder to serve about 4 to 6 people. It’s like a cozy meal for your family or a small get-together with friends. So, gather around the table and enjoy the comfort of this delicious chowder together!
Serving Suggestions
▪️ Pair your chowder with crusty bread like baguette or sourdough.
▪️ Balance the richness with a fresh side salad of greens and vinaigrette.
▪️ Don’t forget bacon bits and chives for flavor; try cheese or truffle oil for a twist.
▪️ Dunk a small sandwich bite for a delightful combo.
▪️ Enjoy the chowder’s comforting flavors on their own for a simple delight.
Variations
▪️ Seafood lovers, add shrimp, crab meat, or clams to your corn chowder for a seafood twist.
▪️ For a veggie delight, skip bacon, use veggie broth, and add smoked paprika for a smoky flavor.
▪️ Add diced jalapeños or cayenne pepper for a spicy kick that’ll tantalize your taste buds.
Storage Tips
Before storing your chowder, make sure it cools down to room temperature. Airtight containers are your best buddies for locking in flavor. If you plan to freeze it, divide it into smaller portions for convenience. In the fridge, it’s good for a few days; for longer storage, the freezer is your friend. When it’s time to enjoy again, gently reheat on the stovetop and season to taste.
FAQs
Q. Can I use canned corn instead of fresh corn?
While fresh corn is recommended for its sweet crunch, you can use canned corn if fresh corn is not available. Drain and rinse the canned corn before adding it to the chowder.
Q. Can I make this chowder in advance?
Absolutely! Prepare the chowder without the garnishes and store it in an airtight container in the refrigerator. When ready to serve, gently reheat the chowder on the stovetop and garnish before serving.
Q. Can I freeze leftover corn chowder?
Yes, you can freeze leftover chowder. However, keep in mind that dairy-based soups can sometimes change in texture after freezing. Thaw and reheat the chowder gently, stirring occasionally to retain the creamy consistency.
Q. How can I adjust the thickness of the chowder?
If you prefer a thicker chowder, you can let it simmer a bit longer to reduce and concentrate the flavors. Alternatively, you can blend more of the chowder to achieve the desired thickness.
Potato Corn Chowder
Ingredients
- 4 cups fresh corn kernels about 6-8 ears of corn
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 3 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 slices bacon cooked and crumbled
- 2 tablespoons butter
- 1 teaspoon thyme leaves
- Salt and pepper to taste
- Chopped fresh chives for garnish
Instructions
- Heat butter in a pot, add chopped onion and garlic. Sauté until they’re soft and smell nice.
- Pour in broth, add diced potatoes. Let them cook till they’re soft.
- If you like creamier soup, blend half of it gently with an immersion blender.
- Put in corn, thyme leaves, and whole milk. Let it all cook together.
- Pour in heavy cream, stir gently. Add salt and pepper to taste.
- Ladle into bowls, sprinkle crumbled bacon and chopped chives on top.
Notes
- Use fresh corn if you can for the best taste. Frozen corn works too.
- Blend part of the soup for creamy goodness, and leave some bits for texture.
- Start with a bit of salt and pepper, and adjust as you like.
- Chopped chives add freshness. Try cheese or truffle oil for extra flair.
- Serve hot with your favorite bread, like a baguette or sourdough slices.
- Add cooked shrimp, crab, or clams for a seafood version.
- Skip the bacon and use veggie broth for a vegetarian option.
- Add diced jalapeños or cayenne for a hint of heat.
- Let the chowder cool a bit before storing.
- Use airtight containers to keep the flavors intact.
- Freeze in smaller portions for easy reheating.
- Reheat gently on the stovetop, and adjust seasoning if needed.
