This delicious Corn Chowder is ready to serve and devour in 45 minutes!
This creamy and hearty corn chowder is a perfect meal for cozy nights, and it’s ready in just 45 minutes! With ingredients you likely already have on hand, this recipe is a crowd-pleaser that’s simple to whip up. While it may sound like a lot of ingredients at first, this corn chowder features everyday items like bacon, butter, onions, garlic, and, of course, sweet corn, that come together quickly to create a rich, comforting soup.
One of the nice things about this recipe is that if you’re missing one component, chances are you have a substitute for it. Of course, if you don’t have any corn, we’d have to talk about making something else! Otherwise, you can swap out the chicken broth, half-and-half, vegetables, and fresh thyme (use dried)—more on the possible alternatives below.
This soup is so delicious, you might find yourself reaching for a second (or third) bowl. The combination of sweet corn and creamy broth is just irresistible!
Is Corn Chowder Healthy?
Corn chowder is packed with nutrients, thanks to its abundance of vegetables. Corn itself is rich in fiber and a great source of vitamins A, B9, and C. To lessen the sodium or lighten things up, try using low-sodium broth or turkey bacon instead. Pairing a bowl with a fresh salad makes for a well-balanced, nutrient-dense meal.
Customize Your Bowl: Endless Swaps & Flavor Twists
You can make a dairy-free version of this soup by using unsalted plant-based butter or olive oil to sauté the vegetables and replacing the half-and-half with an equal amount of unsweetened, unflavored plant-based milk, cream, or coconut milk. Personally I enjoy the thickness and richness of coconut milk with the corn. Using milk substitutes can cause the soup to be thinner, so you may want to thicken it (see below for some ways to do that!).
Add some red pepper flakes, diced jalapeños, or Cajun spice to the pot if you want a spicier version. Zucchini, broccoli, cauliflower, and colorful bell peppers are great additions to this chowder. Alternatively, chunks of cooked ham, turkey, chicken, or seafood can make it a hearty meal in a bowl. Vegetable broth can replace the chicken broth, if desired. However, I don’t recommend using beef broth, as the flavor is too strong and can overwhelm the delicate sweetness of corn.
How do I store leftovers?
Let your soup come to room temperature, then refrigerate it in an airtight container for up to 5 days. While I don’t recommend freezing chowder due to texture changes in the potatoes and the potential separation of the creamy broth, you can freeze it for up to 3 months if needed. Just be sure to defrost overnight in the fridge and reheat gently over low heat on the stove.
Serving Suggestions
A crusty baguette or rustic bread is always a great match for chowder. But if you have extra corn on hand, why not think outside the box and whip up this Mexican Cornbread Casserole for a hearty, satisfying meal? For a lighter pairing, try serving the soup with a fresh Spring Salad, Vegan Salad, or Strawberry-Walnut Salad. No matter what you choose, you will surely enjoy every mouthful of this soul-warming soup.
Ingredients
- 4 slices of bacon diced
- 2 1/2 teaspoons unsalted butter
- 1 large onion diced
- 3 stalks celery diced
- 1 medium carrot diced
- 4 cloves garlic minced
- 4 cups corn kernels
- 3 medium Yukon Gold potatoes peeled and diced
- 1 quart chicken broth
- 1 1/2 cups half-and-half
- Kosher salt to taste
- 1 1/2 teaspoons chopped fresh thyme
- 1/2 teaspoon ground black pepper
- Chopped green onions for garnish
Instructions
- Using a large pot or Dutch oven, cook the bacon over medium-high heat until it becomes crisp. Use a slotted spoon to remove the bacon pieces and place them on paper towels; leave the drippings in the pot.
- Heat butter in the pot with the bacon drippings. Add onion, celery, and carrot and stir. Cook until tender, about 5-7 minutes.
- Add the garlic and cook for an additional minute. Then, add corn kernels, potatoes, chicken broth, half-and-half, salt, thyme, and black pepper to the pot. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Remove from heat. For a creamier texture, blend about 1-2 cups of the soup until smooth and stir back into the pot.
- Add the cooked bacon pieces and adjust seasonings as needed. Serve hot, garnished with chopped green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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