why make this recipe
Fresh Corn Chowder is a delightful dish that combines the sweetness of corn with the savory depth of bacon and the creaminess of potatoes and cream. It’s perfect for warm weather and makes for a comforting meal any time of year. This recipe highlights the flavors of fresh ingredients, making it a great choice for gatherings or a cozy night in.
how to make Fresh Corn Chowder
Ingredients:
- 4 cups fresh corn kernels
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped chives or green onions for garnish
Directions:
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced potatoes and corn, then pour in the broth. Bring to a boil, reduce heat, and let simmer until potatoes are tender.
- Use an immersion blender to partially puree the soup for a creamier texture, or you can blend in batches.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, topped with bacon and garnished with chives or green onions.
how to serve Fresh Corn Chowder
Serve the chowder hot in bowls, and don’t forget to top it with crispy bacon and a sprinkle of chives or green onions. It pairs nicely with crusty bread or a fresh salad, making it a hearty yet light meal.
how to store Fresh Corn Chowder
To store leftover corn chowder, let it cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, you can freeze the chowder for up to 3 months. Thaw it in the refrigerator before reheating.
tips to make Fresh Corn Chowder
- For the best flavor, use fresh corn when it’s in season. You can also use frozen corn if fresh isn’t available.
- Adjust the thickness of the chowder by blending more or less of the soup after it simmers.
- Add a pinch of paprika or a squeeze of lemon juice for a little extra flavor.
variation
You can make a vegetarian version of this chowder by omitting the bacon and using vegetable broth instead. Try adding other vegetables like bell peppers or zucchini for more variety.
FAQs
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or coconut milk for a lighter option, but the chowder may not be as rich.
Can I add other ingredients?
Yes! Feel free to include other vegetables or spices to suit your taste. Corn chowder is versatile and can be adjusted to your liking.
How do I make this chowder spicier?
To add some heat, you can include diced jalapeños or a dash of cayenne pepper while cooking. Adjust the amount to match your preferred spice level.
Fresh Corn Chowder
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A comforting and creamy corn chowder with the sweetness of fresh corn and the savory depth of bacon.
Ingredients
- 4 cups fresh corn kernels
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped chives or green onions for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced potatoes and corn, then pour in the broth. Bring to a boil, reduce heat, and let simmer until potatoes are tender.
- Use an immersion blender to partially puree the soup for a creamier texture, or you can blend in batches.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, topped with bacon and garnished with chives or green onions.
Notes
For the best flavor, use fresh corn when it’s in season. Adjust thickness by blending more or less of the soup. You can make a vegetarian version by omitting the bacon and using vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American