Homemade Corn Chowder Recipe

Simple homemade corn chowder that is creamy and full of flavor. Made with fresh sweet corn, potatoes, herbs, garlic, onions and delicious bacon of course. Your family will be asking for a second serving!

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As summer moves on by and the nights start to get cooler I tend to start making more soups and other hearty meals.

Something about a nice warm bowl of soup on a cool evening is just comforting.

Honestly, I try to hold on to summer for as long as I can. I have never been much of a fall or winter person. As beautiful as it can be at times, it’s just not my cup of tea. Too cold.

Growing up in the country I loved running through the corn fields behind my house with the family dog. Hmm, fond memories😊

Where were we? Yes, corn chowder!

I don’t make corn chowder very often but with the corn starting to show up at farmers markets and grocery stores it seemed like a good time to make some.

As I’ve always heard, to cook with the seasons and that would be corn at the moment.

This recipe for corn chowder is our current favorite. My husband and I love this soup. It’s so flavorful and creamy… mmmm delish!

Let’s not forget the bacon. Just about everyone loves bacon and it adds the best flavor and smell. Your house will smell like it and that’s a welcoming smell to me.

This is the recipe my mother always made for the family growing up. I just tweaked it a little bit to add some different flavors.

TIPS FOR MAKING CORN CHOWDER

• Make this late summer when your farmers markets are overflowing with fresh corn.
• Add the cream to your bowl when to go to reheat it. The flavor will be much better since it will be freshly added.
• If you want to have it more creamy you can remove half and add it to your blender to puree some and add it back into your pot or if you have a stick blender you can puree some of it right in your pot.
• I have used frozen corn for this recipe, it works just the same as fresh. Though with fresh corn you get a better flavor. As it is everything else when it is fresh.

ITEMS NEEDED FOR MAKING HOMEMADE CORN CHOWDER

TOOLS YOU WILL NEED

Knife

Cutting Board

Heavy bottomed pot

Blender or Immersion Blender

Measuring Spoons

INGREDIENTS

2 cloves of garlic

1 medium sweet onion

1/4 pound bacon (or 1/2 a pound if you really like bacon) cut into chunks

5 cups of potatoes or 4-5 medium potatoes cubed

4 cups homemade bone broth, you can use water or other broth, I prefer the benefits and flavor of bone broth the best.

4 cups corn, fresh or frozen

1 tsp thyme

1 tsp salt

1/4 tsp fresh ground pepper

1 cup heavy cream

HOW TO MAKE HOMEMADE CORN CHOWDER

Directions

1. In a heavy bottomed pot, on medium heat, add your bacon and cook until it’s almost cooked, about 10 minutes.
2. Add the garlic and onions and cook until the onions are translucent and the bacon is crispy, about 15 minutes.
3. Add the bone broth. Stir it a bit to scrape up the bacon goodness at the bottom of the pan.
4. Add in the potatoes, corn, thyme, salt and pepper and mix well.
5. Cover with a lid and bring to a boil then reduce the heat to medium-low and cook for about 30 minutes or until the potatoes are cooked and you can easily insert a fork.
6. Now is the time you can use your blender and puree some of the soup and add it back to your pot.
7. Add the cream and mix well.
8. Let it simmer a few minutes to warm up.
9. Serve warm and garnish with some chopped chives and some bacon, if there is any left. If you like cheese you can add some shredded cheddar cheese on top as well.

WHAT TO SERVE WITH CORN CHOWDER

• You can serve it with some delicious buttered crusty bread. For some reason garlic bread keeps popping into my head.
• A nice salad on the side with a little bit of honey Dijon dressing.
• You can add a side of roasted veggies like yellow squash and zucchini – that is my favorite combination.
• You can even cook a side of salmon seasoned with some red pepper flakes.

CAN I FREEZE CORN CHOWDER?

There is mixed opinions as to weather you can freeze it or not. When using heavy cream it should be fine. Though with half and half it would be best to leave it out and when you go to thaw it to reheat it on your stove you can add the half and half then.

When it comes to the potatoes some say they can be a bit mushy. I would recommend not cooking the potatoes thoroughly, leave them a bit raw. This should help prevent them from getting too soft when you later thaw and reheat on your stove top.

CAN THIS BE MADE VEGAN?

You can substitute the heavy cream for coconut milk or a blended mixture of tofu and soy milk. Mushroom would taste delicious in this. I would use baby portobello mushrooms, slice them up and cook them until they are crispy. You can also use eggplant, coconut, tofu and tempeh.

PRINTABLE RECIPE CARD

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