basic corn chowder recipe

Written ByJenny Smyth Posted on
basic corn chowder recipe
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The Best basic corn chowder recipe

I’ve been making this basic corn chowder recipe for years, and it’s always a crowd-pleaser. My kids love it when I serve it with a side of crusty bread or oyster crackers.

The dish has a rich history that dates back to the early American colonies, where corn was a staple crop. The first written records of corn chowder date back to the 1700s in New England.

This hearty soup was made with whatever ingredients were available, including onions, potatoes, and sometimes even salted cod or bacon. Over time, the recipe has evolved to include a variety of ingredients and spices, but its comforting, homestyle taste remains the same.

As a busy mom, I appreciate how easy it is to make this recipe on a weeknight or for a special occasion. It’s also relatively healthy, especially if you use low-fat milk and skip the added sugars found in many commercial recipes.

My family loves it when I serve it with a side salad or some steamed vegetables to round out the meal. One of my favorite aspects of this recipe is how versatile it is – you can easily customize it to suit your family’s tastes by adding different vegetables or spices.

I’ve even made it with leftover roasted vegetables for an extra nutritious twist. The key technique behind this recipe is using high-quality ingredients and allowing the flavors to meld together slowly on the stovetop.

Basic Corn Chowder

Basic Corn Chowder

4.5 from 1755 votes

A hearty and comforting classic corn chowder recipe, perfect for a cozy dinner. This recipe combines sweet corn, potatoes, and bacon for a rich and creamy soup.

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

🥘Ingredients

Ingredients

4 slices of bacon
1 onion
2 cloves garlic
2 medium potatoes
2 cups corn kernels
2 cups chicken broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 tbsp butter
2 tbsp flour

👨‍🍳Directions

1In a large pot, cook bacon over medium heat until crispy and browned.
2Remove bacon from pot and set aside, leaving the drippings in the pot.
3Add onion to the pot and cook in bacon drippings over medium heat until softened and translucent, about 5 minutes.
4Add garlic and cook for an additional 1 minute until fragrant.
5Add potatoes to the pot and stir to combine with onions and garlic.
6Cook for 5 minutes, stirring occasionally.
7Stir in corn, chicken broth, salt, and black pepper.
8Bring the mixture to a boil, then reduce heat to medium-low.
9Let it simmer for 10 minutes, or until the potatoes are tender.
10In a small bowl, melt butter and whisk in flour to create a roux.
11Cook the roux over medium heat for 2-3 minutes, stirring constantly until it turns a light brown color.
12Stir the roux into the pot with the chowder and cook for an additional 5 minutes, until the chowder has thickened slightly.
13Stir in heavy cream and cook for an additional 2-3 minutes, until the chowder is heated through and creamy.
14Taste and adjust seasoning with more salt and pepper if needed.
15Ladle the chowder into bowls, crumble the cooked bacon on top, and serve immediately.
16Enjoy your homemade corn chowder.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 10g

📝Notes

Tips: For a smoky flavor, use smoked bacon. You can also add cooked chicken or ham for extra protein.

Watch Video Of How Basic Corn Chowder Works

This basic corn chowder recipe is always a good idea for any occasion because it’s easy to make ahead of time and reheats beautifully for leftovers.

It’s perfect for family gatherings because everyone can customize their bowl with their favorite toppings – whether that’s shredded cheese, diced ham, or crumbled bacon.

For added convenience, consider making individual servings in mason jars so everyone can grab their own bowl when they’re ready.

❓ Frequently Asked Questions About Basic Corn Chowder

Q: What type of potatoes are best for this recipe?

A: For this basic corn chowder recipe, I prefer to use Yukon gold or Russet potatoes because they hold their shape well and add a nice sweetness to the dish. However, feel free to use whatever potato variety you have on hand.

Q: Can I make this recipe in advance?

A: Yes, you can prepare this recipe up to a day in advance by cooking the bacon and onions through step one, then refrigerating or freezing the mixture until you’re ready to finish it off.

Q: How do I prevent the corn from becoming mushy?

A: To prevent the corn from becoming mushy, be sure to add it towards the end of cooking time so that it retains its texture and doesn’t become overcooked.

Q: What if I don’t have any heavy cream?

A: If you don’t have heavy cream on hand, you can substitute it with half-and-half or even coconut milk for a dairy-free option.

Q: Can I make this recipe in an Instant Pot?

A: Yes, you can make this basic corn chowder recipe in an Instant Pot by following the same steps as before but reducing cooking time significantly.

Q: Why do you use low-sodium chicken broth in this recipe?

A: Using low-sodium chicken broth helps preserve the delicate flavor of the other ingredients in this dish.

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