A Northeastern classic, corn chowder is one of our favorite comfort dinners to take advantage of sweet summer corn. It’s creamy, rich, and flavorful, ready in 30 minutes, and fit for any occasion. Serve it as an easy side dish to your summer dinner, or as a main dish to transition from summer to fall days. This recipe really couldn’t be simpler to make, but read on below for all of our tips on how to make it the best it can be:
Fresh vs. frozen corn:
You can use fresh or frozen corn in this chowder recipe. If corn is in season, we highly recommend using it fresh to take advantage of the quintessentially sweet flavor. That being said, if you’re making this out of season, frozen corn is a great option. If you do use frozen, make sure you defrost and drain it before measuring and using!
How to make corn chowder:
This chowder is about as hands-off as you can get: After cooking and setting aside your bacon, you’re going to boil your potatoes in stock until tender, then add in your roux. Our roux—made from flour and milk—is what helps to make this chowder thick and creamy. You’ll then add in your fresh (or frozen) corn, cheese, cream, and bacon. Cook until the cheese is melted, and you’re ready to serve.
If you’re looking to amp up the flavor and get a thicker soup texture after the recommended cook time, feel free to keep cooking down the soup to allow more of the liquid to evaporate. Also, feel free to switch up the seasonings! Potatoes and corn benefit from a lot of salt, so don’t be shy when adding it in. Remember to taste as you go—if it’s still not quite seasoned enough for you, feel free to add in some of your favorite dried herbs.
Hoping to make this vegetarian? Fry up some sliced mushrooms in oil or butter instead of bacon (or skip it completely), and swap in vegetable broth for the chicken broth.
Storage:
If you have any leftover chowder, store it in an airtight container in the fridge for around 3 to 4 days.
Made this recipe? Let us know how it went in the comments below!
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- Yields:
- 6 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 438
Ingredients
- 6
slices bacon, cut into small strips
- 1
large yellow onion, chopped
- 1 lb.
russet potatoes, peeled, cut into small cubes
- 4 c.
low-sodium chicken broth
- 1/2 c.
whole milk
- 2 tbsp.
all-purpose flour
- 3 c.
fresh or frozen corn, defrosted and drained if frozen
- 4 oz.
shredded white cheddar (about 1 c.)
- 1/2 c.
heavy cream
Kosher salt
Freshly ground black pepper
- 1 tbsp.
chopped chives
Directions
- Step 1In a large pot over medium heat, cook bacon, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper-towel lined plate. Drain all but 1 tablespoon fat.
- Step 2In same pot over medium-high heat, cook onion, stirring occasionally, until translucent, 5 to 7 minutes. Add potatoes and broth and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes.
- Step 3In a small bowl, whisk milk and flour. Stir milk mixture into potato mixture. Add corn, cheese, cream, and bacon (reserving some for topping, if desired). Bring to a boil and cook until cheese is melted, 2 to 3 minutes more; season with salt and pepper.
- Step 4Divide soup among bowls. Top with chives and reserved bacon, if using.
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