Corn Chowder

Introduction

Ah, the magic of comfort food! You know those days when the chill in the air just screams for something warm and cozy? Enter my corn and potato chowder, a dish so hearty and satisfying that it feels like a big, warm hug in a bowl. This chowder is not just delicious; it’s packed with flavor and a perfect way to use up that corn you might have frozen from summer. Plus, it’s pretty forgiving—like a good friend who doesn’t judge when you mess up the recipe just a little!

Detailed Ingredients with measures

– 6 slices bacon, chopped
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 3 cups fresh or frozen corn kernels (about 4 ears corn)
– 2 cups diced peeled russet potatoes (1/2-inch pieces)
– 2 1/2 cups chicken broth
– 1 cup half and half or cream
– 1/2 teaspoon kosher salt, or to taste
– 1/4 teaspoon freshly ground black pepper, or to taste
– 1/2 cup milk
– 2 tablespoons chopped fresh chives or scallions, for garnish

Prep Time

Let’s talk about prep time—this usually takes about 15 minutes. Yeah, it might stretch to 20 if you can’t find your favorite knife or maybe if the onions make you cry (story of my life!), but trust me, it’s worth it.

Cook Time, Total Time, Yield

The cooking part takes about 30 minutes, and if we’re talking total time, we’re looking at roughly 45 minutes from start to finish. Makes around 4-6 servings, so you’ll have plenty to share—or enough to eat for lunch all week long when you want to avoid cooking again (no judgment here!).

Now, here’s a little storytelling moment from my kitchen: I once added way too much garlic because I was feeling adventurous. Spoiler alert: It didn’t ruin the soup, but let’s just say it could have warded off a vampire or two! That’s the beauty of cooking; every pot can have its quirks, and often, those quirks turn into delightful surprises.

So, dive into making this chowder, and don’t fret if things don’t go perfectly. Just keep stirring, taste as you go, and above all, have fun! You’ll end up with a bowl of comforting goodness topped with crispy bacon and fresh chives that you’ll be proud of—trust me!

Detailed Directions and Instructions

Cook the Bacon

In a large pot, heat the bacon over medium heat for about 6 to 8 minutes, or until it becomes beautifully crisp. It’s that tantalizing sizzle you wait for! Once it’s done, scoop out the crispy bits with a slotted spoon and let them rest on some paper towels to rid of any excess grease. But hold on—don’t toss out that glorious bacon fat; it’s gold!

Sauté the Onion and Garlic

In the same pot, toss in the chopped onion. Cook this for about 3 to 4 minutes until it’s softened and getting aromatic. This is the part where your kitchen starts to smell really inviting! After that, go ahead and add the minced garlic. Give it just 30 more seconds to cook—no need to burn it! It’s got a delicate flavor that we want to keep intact.

Add Corn, Potatoes, and Broth

Now, stir in those corn kernels, diced russet potatoes, and pour in the chicken broth like you mean it! Bring the mixture to a boil—you’ll want to see those bubbles dancing—then reduce the heat and let it simmer for about 15 minutes. Keep an eye on it, ensuring those potatoes get tender without turning to mush!

Blend the Soup

Here comes the fun part! Grab your immersion blender and blend about half of the soup until it’s slightly smooth but still has some chunky bits. It’s all about that texture! Alternatively, if you don’t have an immersion blender, ladle half the soup into a regular blender, puree it, and then carefully return it to the pot. Watch out—no volcano explosions, please!

Stir in Cream and Season

Now, let’s make it creamy! Stir in the half and half, along with kosher salt and freshly ground black pepper. Gently heat this mixture, making sure not to let it boil. We want it warmed through and cozy, just like your favorite comfy sweater.

Add Milk and Adjust Seasoning

Next up is the milk. Pour it in and give everything a good stir! Don’t forget to taste your creation—adjust with more salt and pepper if you feel it needs a little something extra.

Serve with Love

Finally, ladle the soup into bowls, and don’t be shy—top it off with those crispy bacon pieces and sprinkle some fresh chives or scallions. Voilà! You’ve got a delicious bowl of comfort to share (or keep all to yourself).

Notes

Bacon Tip

If you’re feeling adventurous, try using a mix of different types of bacon for a unique flavor profile—maybe smoky or a hint of maple!

Vegetarian Option

For a vegetarian version, skip the bacon and use olive oil instead. A little smoked paprika can help mimic that bacon taste if you miss it.

Storage

This soup keeps really well! Store any leftovers in an airtight container in the fridge for up to 4 days. Just make sure to add the garnishes fresh before serving!

Freezing

You can freeze it too! Just make sure to store it without the dairy. When you reheat, then stir in the half and half after it’s warmed.

Cook techniques

Rendering Bacon Fat

Cooking bacon slowly over medium heat lets the fat melt out, which not only crisps the bacon perfectly but also leaves you with flavorful fat in the pot. This fat is the secret base for the soup, adding richness and depth when sautéing the onions and garlic. Just be patient—rushing this step can burn the bacon or leave it chewy.

Sautéing Aromatics

Onions and garlic are softened gently in the bacon fat, never browned or burnt. This develops their sweetness and aroma without overpowering the soup. You’ll want to keep the heat moderate and stir often. Sometimes I accidentally crank it too high and end up with a smoky kitchen, which is less than charming but can be fixed by a quick window-open and a reset on the stove.

Simmering Vegetables

Bringing the corn, potatoes, and chicken broth to a boil and then letting them simmer tenderizes the potatoes so they melt in your mouth. Don’t rush it—15 minutes usually does the trick. If your potatoes aren’t tender yet, just give it a few more minutes and taste-test like a curious kid trying to figure out if their veggies are “done yet.”

Partial Blending for Texture

Using an immersion blender to puree half the soup and leaving some chunks gives a lovely balance: creamy yet chunky, comforting but with bite. If you don’t have an immersion blender, transfer half the soup to a regular blender carefully—spills happen (ask me how I know)—then return it to the pot. This step is where the soup becomes luscious without turning into baby food.

Adding Dairy with Care

Once the soup is mostly done, stir in half and half or cream gently, warming it through without boiling. High heat can cause the dairy to curdle or separate, which is a common kitchen “oops.” Now’s the time to relax and just let the soup come to a warm hug consistency.

Final Seasoning and Garnish

Stir in milk to loosen the texture slightly and adjust salt and pepper to taste. The finishing touch is crispy bacon and fresh chives or scallions for color and a burst of freshness. Garnishing like this feels fancy but is super easy—plus the crispy bacon bits add that addictive crunch. I sometimes forget the garnish and always regret it!

FAQ

Can I use frozen corn instead of fresh?

Absolutely! Frozen corn works wonderfully when fresh isn’t in season. Just no need to thaw it beforehand—throw it straight in during the simmer step. It might add a touch more liquid, but your soup will still be great.

What if I don’t have an immersion blender?

No worries! Carefully ladle half the soup into a regular blender, blend until slightly smooth but still chunky, and return it to the pot. Just be cautious with hot liquids—blast off the vent or blend in batches to avoid splatters that could ruin your favorite shirt.

Can I make this vegetarian?

Yes! Swap chicken broth for vegetable broth and skip the bacon or use smoked paprika to mimic that smoky bacon flavor. You can even crisp up smoked tofu or a vegetarian bacon alternative on the stovetop for garnish.

Is it okay to use whole milk instead of half and half or cream?

You can use whole milk, but the soup won’t be quite as rich or creamy. You might want to add a splash of cream or butter if you have it just to boost that silky texture. Dairy substitutions always change the vibe just a little.

How do I reheat leftovers without separating the soup?

Gently reheat on low to medium heat, stirring frequently. Avoid boiling—especially after adding milk and cream—to keep the texture smooth and prevent curdling. If it does separate a bit, a quick whisk usually brings it back.

Can I freeze the soup?

Corn and potatoes can get a bit mushy after freezing, but it’s still tasty! Freeze before adding the dairy for best results, then add cream or milk fresh when reheating. Your freezer stash won’t be perfect, but it’ll come through on busy days.

Conclusion

After diving into this delightful corn and potato chowder, it’s hard not to feel a warm sense of comfort wrap around you like your favorite blanket. This recipe beautifully blends the crispy, savory goodness of bacon with the sweet, vibrant flavors of corn, making each spoonful a little piece of heaven. I mean, who wouldn’t feel cozy with a steaming bowl of this in hand? The combination of creamy half and half and the earthiness of the potatoes creates a really satisfying dish that’s perfect for chilly evenings or whenever you need a little pick-me-up. And let’s be real, adding crispy bacon on top just makes everything better. It’s like the cherry on top of a perfectly baked cake, wouldn’t you say? Whether it’s a casual weeknight dinner or a gathering with friends, this chowder is sure to impress. Just don’t forget the chives or scallions for that fresh pop of color and flavor.

Classic Grilled Cheese Sandwich

There’s nothing quite like pairing this chowder with a classic grilled cheese sandwich. The gooey, melty cheese pairs perfectly with the creamy chowder, and who doesn’t love the satisfying crunch of that golden-brown bread? If you want to step it up a notch, try adding some sliced tomatoes or a sprinkle of herbs to your grilled cheese for a fresh twist.

Homemade Cornbread

Cornbread and chowder? Yes, please! A warm, buttery slice of homemade cornbread is the perfect companion to your bowl of soup. Just imagine dunking that slightly sweet cornbread into the savory broth — it’s heaven on earth! You could even throw in a little jalapeño for a spicy kick if you’re feeling adventurous.

Simple Caesar Salad

For a light crunch, whip up a simple Caesar salad. The crisp romaine, creamy dressing, and crispy croutons beautifully complement the rich textures of the chowder. Plus, it’s an easy way to sneak in some greens! You can toss in some shaved parmesan for good measure — because who could resist a bit of cheese, right?

Roasted Vegetable Medley

Feeling a bit health-conscious? A roasted vegetable medley can balance out the indulgence of the chowder. Just toss your favorite seasonal veggies like carrots, bell peppers, and zucchini with a drizzle of olive oil, sprinkle of salt, and roast until tender. The earthy flavors of the veggies will be a delightful contrast to the creamy chowder.

Herb-Infused Rice

If you’re hungry for something a little more filling, consider serving the chowder over a bed of herb-infused rice. The rice will soak up some of that creamy goodness and add a hearty base while also being a great way to use up any leftover rice you might have.

Now, who’s ready to dig in? Happy cooking!