allrecipes corn chowder recipe

Written ByJenny Smyth Posted on
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The Best allrecipes corn chowder recipe

I’ve been making Allrecipes Corn Chowder for years, and it’s always a hit with my family. The dish originated in the Northeastern United States, where corn was a staple crop.

The creamy, comforting soup is a perfect example of traditional American cuisine. I love how the sweetness of the corn pairs with the savory flavors of the potatoes and onions.

My kids always ask for seconds, and I have to admit that I do too! The key to making this recipe successful is using high-quality ingredients, especially the potatoes and corn.

If you use low-quality potatoes, they’ll be too starchy and overpower the other flavors. Using fresh corn is essential – nothing beats the taste of freshly harvested corn on the cob.

This recipe is a great way to use up leftover corn on the cob or canned corn. It’s also a fantastic way to get your kids to eat their veggies – they won’t even notice they’re eating potatoes and onions!

I like to serve this soup with some crusty bread or crackers on the side. It’s also a great way to use up leftover chicken or bacon bits – just toss them in with the vegetables for added flavor.

Allrecipes Corn Chowder

4.6 from 1331 votes

A hearty and comforting corn chowder recipe featuring tender corn, potatoes, and bacon. This is a classic soup that is perfect for chilly days.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 tablespoon butter
1 tablespoon olive oil
4 slices bacon chopped
1 medium onion chopped
2 stalks celery chopped
2 cloves garlic minced
2 medium potatoes peeled and diced
2 cups corn kernels (frozen or fresh)
2 cups chicken broth
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

👨‍🍳Directions

1In a large pot, melt the butter and olive oil over medium heat.
2Add the chopped bacon and cook until crispy and the bacon is browned.
3Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
4Add the chopped onion, celery, and minced garlic to the pot.
5Cook, stirring occasionally, until the vegetables are softened and the onions are translucent.
6This should take about 5 minutes.
7Add the diced potatoes and corn kernels to the pot.
8Pour in the chicken broth and bring the mixture to a boil.
9Reduce the heat to medium-low, cover the pot, and let it simmer for 10-15 minutes, or until the potatoes are tender and can be easily pierced with a fork.
10Stir in the heavy cream, salt, black pepper, and paprika.
11Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through and the flavors are well combined.
12Taste and adjust the seasoning if needed.
13Ladle the soup into bowls and top with the crispy bacon before serving.
14The soup should have a thick, creamy consistency with visible chunks of corn and potatoes.

🔧Equipment

Large pot
Wooden spoon
Measuring cups
Measuring spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 70mg🧂Sodium: 1100mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 10g

📝Notes

You can add other vegetables like carrots or bell peppers for extra flavor and nutrition. For a smokier flavor, use smoked paprika instead of regular paprika.

Watch Video Of How Allrecipes Corn Chowder Works

This Allrecipes Corn Chowder recipe is always a good idea for any occasion – whether you’re hosting a family dinner or just need a comforting meal after a long day.

The leftovers are easy to store in an airtight container in the refrigerator for up to 5 days or freeze them for later use.

When reheating, simply thaw frozen leftovers overnight in the fridge before reheating them on low heat until hot and bubbly.

❓ Frequently Asked Questions About Allrecipes Corn Chowder

Q1: What is the best type of potatoes to use in this recipe?

The best type of potatoes to use in this recipe are Russet or Idaho potatoes. These high-starch potatoes will break down during cooking and create a smooth, creamy texture.

Q2: Can I use frozen corn instead of fresh corn?

You can use frozen corn instead of fresh corn, but it will affect the flavor and texture of the soup. Fresh corn has a sweeter, more delicate flavor that pairs better with the other ingredients.

Q3: How long can I store this soup in the refrigerator?

You can store this soup in the refrigerator for up to 5 days. Just be sure to let it cool completely before refrigerating it.

Q4: Can I make this soup in a slow cooker?

You can make this soup in a slow cooker! Simply brown the bacon and cook the vegetables in a skillet before adding them to the slow cooker with the remaining ingredients.

Q5: Is this recipe gluten-free?

This recipe is naturally gluten-free, making it perfect for those with gluten intolerance or sensitivity.

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