Corn Chowder Recipe

Indulge in the rich flavors of this hearty Corn Chowder, a perfect blend of sweet corn, savory bacon, and creamy textures. Cooked to perfection in a large Dutch oven, this recipe begins with crisping thick-cut bacon, infusing every spoonful with its smoky essence. Diced yellow onions, fragrant thyme, and Yukon potatoes join the medley, simmered in chicken broth until tender.

The addition of half and half lends a velvety finish, enriching the chowder to creamy perfection. Garnished with crunchy bacon crumbles, this chowder promises warmth and satisfaction with every spoonful, making it a beloved comfort food for any occasion.

Corn Chowder Recipe

Ingredients

8 slices thick cut bacon chopped

1 yellow onion diced

2 teaspoons kosher salt

1/2 teaspoon coarse ground black pepper

1 sprig fresh thyme

4 cups chicken broth

4 yukon potatoes diced

4 cups sweet corn

2 cups half and half

Instructions

Step 1:

Add the bacon to a large dutch oven on medium heat and cook until crisp, removing the bacon and reserving two tablespoons of bacon fat.

Step 2:

Add the onions to the the pot and cook for 2-3 minutes before adding in the salt, pepper, thyme, broth, potatoes and corn and bringing to a boil before reducing to a simmer and cooking the potatoes for 20 minutes until they’re tender.

Step 3:

Add in the half and half, heat through and serve topped with the bacon crumbles.

Notes

Tips: click on times in the instructions to start a kitchen timer while cooking.

Bacon Selection and Cooking:

Use thick-cut bacon for robust flavor and crispiness. Cook the bacon until crisp in a large Dutch oven to render fat, which adds depth to the chowder.

Onion and Seasoning:

Sauté diced yellow onion in the rendered bacon fat until translucent. This enhances the soup’s base with savory undertones.

Season with kosher salt, coarse ground black pepper, and add a sprig of fresh thyme to infuse herbal notes into the soup.

Broth and Vegetable Addition:

Pour in chicken broth to deglaze the pot, scraping up any browned bits (fond) for added flavor.

Add diced Yukon potatoes and sweet corn kernels. Bring to a boil, then reduce heat to simmer.

Cooking until potatoes are tender ensures they absorb flavors and soften appropriately.

Creamy Texture:

Stir in half and half to create a creamy base. Heat through gently without boiling to prevent curdling.
Final Assembly:

Serve the chowder hot, topped generously with the reserved bacon crumbles for a crunchy contrast.

Variations and Adjustments:

For a lighter version, substitute half and half with whole milk or a combination of milk and cream.

Customize with additional herbs like parsley or chives for garnish, or add diced celery or bell peppers for extra texture and flavor.

Storage and Reheating:

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to maintain the creamy consistency.

Serving Suggestions:

Pair with crusty bread or oyster crackers for a satisfying meal. This chowder also complements grilled sandwiches or salads.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of bacon?

Yes, you can use regular-cut bacon if thick-cut is not available.

Adjust cooking time accordingly for desired crispiness.

How can I make this recipe vegetarian?

To make this recipe vegetarian, omit the bacon and cook the onions in olive oil or butter.

Replace chicken broth with vegetable broth and consider adding smoked paprika for depth of flavor.

Can I use frozen corn instead of fresh corn?

Yes, you can use frozen corn kernels instead of fresh.

Add them directly to the pot; no need to thaw beforehand.

What can I substitute for half and half?

You can use whole milk or a combination of milk and heavy cream as a substitute for half and half.

Adjust based on your desired creaminess.

How can I make this soup gluten-free?

This recipe is naturally gluten-free.

Ensure your chicken broth is gluten-free, especially if using store-bought.

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days.

Reheat gently on the stove, adding more broth or half and half as needed to adjust consistency.

What herbs can I use instead of thyme?

If you don’t have fresh thyme, you can use dried thyme (about 1 teaspoon) or substitute with other herbs like rosemary or oregano according to your taste.

How do I prevent the half and half from curdling?

To prevent curdling, heat the half and half gently over low heat and avoid boiling it.

You can also temper it by adding a small amount of hot soup to the half and half before adding it all back into the pot.

Can I freeze this soup?

It’s not recommended to freeze this soup with the half and half as dairy can separate when frozen and thawed.

If freezing, do so before adding the half and half, and add it fresh when reheating.

What can I serve with corn chowder?

Corn chowder pairs well with crusty bread, garlic bread, or a side salad.

It also complements dishes like grilled cheese sandwiches or a light protein like grilled chicken or shrimp.