Craving ultimate comfort in a bowl? Prepare to discover a corn chowder recipe that transcends the ordinary, blending smoky bacon, sweet corn, and creamy richness into pure culinary bliss.
Get ready to transform your lunch into a flavor adventure that will redefine your definition of delicious!
Why This Chowder Works
To make an extra tasty Corn Chowder, I use a few tricks – like using bacon drippings for the soup base and tossing corn cobs into the broth to really bring out that corn flavor!
It's kinda like making corn tea – but way more delicious! This chowder recipe works because it hits all the right notes. We're talking about rich, smoky, creamy, and sweet – it's got the bacon, the corn, and a secret ingredient: patience. The vegetable broth adds depth to the overall flavor profile.
See, we wanna cook those potatoes until they're super soft, almost falling apart. Why? Because that's how we thicken the soup without adding a ton of extra flour! It gives it a comforting, homemade feel that you can't beat. Trust me, it's worth the wait!
Essential Ingredients
I think the key to chowder that tastes amazing lies in gatherin' up a few essential ingredients, so let's talk about what you'll need!
First, you'll need corn — about 4 ears or 4 cups of frozen or canned! Then, grab 250g of bacon because, let's face it, bacon makes everything better. You can use 1 tsp of butter, but the bacon drippings are gonna be better.
Next, dice a small onion and mince one garlic clove. Don't forget potatoes — 600g, cubed — gotta have 'em! I can't forget to tell you that you need 5 tablespoons of flour. A variety of different kinds of vegetables can really enhance a dish.
Now, for the liquids: 2 cups of low-sodium chicken broth and 3 cups of milk. I use low fat, but feel free to get whole milk to make your soup even THICKER. Add 3/4 cup of cream for extra richness. I mean, why not!
Step-by-Step Cooking Guide
Now that we comprehend what we're workin' with, let's get cookin' with this step-by-step guide that's gonna lead us to chowder glory! First, slice those corn kernels off the cob – it's easier than wrestling a greased pig, I promise.
Next, sauté that bacon in a large pot with a teaspoon of butter until it's golden and crispy, then set aside; don't drink the grease! In the same pot, melt two tablespoons of butter, then add garlic and diced onion – watch it slowly become translucent.
Now, whisk in five tablespoons of flour. After that, pour in two cups of chicken broth and three cups of milk. Next add the potato cubes, thyme sprigs, and those naked corn cobs to the liquid. Cover and simmer for 25 minutes.
Pull out those corn cobs (they've done their job). Stir in corn kernels, cook for five minutes, add cream and most of the bacon and shallots. Season it, grab a bowl – chowder time!
Tips for the Best Chowder
You've almost made it, and with just a few secret tricks, you're about to make your chowder epic! First, don't skip the bacon drippings—using them for the base adds a smoky depth you just can't beat.
Throw your corn cobs in; I know it sounds weird, but trust me! Simmering them in the broth infuses it with some serious corn flavor! Who knew, right?
Those potatoes—cook 'em till they're super soft, almost falling apart. Some people may have different opinions, but I like when they breakdown a bit; this helps thicken the soup naturally. No one likes a watery chowder!
Don't be shy with the thyme. Fresh or dried; it doesn't matter to me! I use about 2 sprigs fresh or 1 tsp dried for that lovely aromatic kick.
Serving and Storing
A few simple steps will guarantee you serve and store your corn chowder like a pro. Ladle it into bowls while it's hot—right after you've stirred in the cream and garnished with bacon!
Now, if, by some miracle, you've got leftovers, let 'em cool completely. I'm talking stone-cold, folks! Then, stash your chowder in an airtight container and pop it into the fridge. It'll stay fabulous for up to 3 days. (If it lasts that long!)
Reheating's easy: gently warm it on the stove over medium-low heat, stirring often, or microwave it in short bursts—about 1-2 minutes—until heated through.
You can even freeze it for a month, but just know that the texture might change a tad. Still delish, though!
Short Recipe Version
Corn Chowder With Bacon
Prep time: 15 minutes
Cook time: 30 minutes
Serving size: 6
Ingredients:
- 6 slices bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 cup diced potatoes
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
Instructions:
- Cook bacon in a large pot until crispy. Remove bacon and set aside, reserving bacon fat in the pot.
- Sauté onion and garlic in bacon fat until softened.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth, ensuring no lumps form.
- Add potatoes and corn. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Stir in milk and heavy cream. Heat through, but do not boil.
- Season with salt and pepper to taste.
- Garnish with reserved bacon before serving.
Nutrition (Estimated per serving):
- Calories: 350
- Fat: 25g
- Protein: 15g
- Carbohydrates: 25g