Sweet corn and smoky bacon are simmered in a rich and creamy broth with tender potatoes, onions, and celery for a comforting and cozy chowder.
Ingredients for Corn Chowder
Corn: Fresh, canned, or frozen corn can be used and makes this chowder sweet and flavorful along with the celery. If using frozen, add a few minutes to the cooking time. Potatoes: Potatoes make this chowder thick, creamy, cozy, and filling. Bacon: Bacon adds a smoky flavor and a little crispy crunch. Broth: Buy or make your own chicken broth. Broth combined with the milk and cream add a velvety consistency with savory flavor.
Variations
To make a seafood chowder add shrimp or crab, a dash of homemade Old Bay seasoning, and a little Tabasco. Sweet potatoes add healthy fiber and nutrients, but you can also use a can of drained and rinsed cannellini beans if desired. Diced ham or slices of summer sausage are great options in place of bacon.
How to Make Corn Chowder
Serving Suggestions
Bread: French bread, crusty rolls, biscuits, or artisan bread. Salad: I love a fresh green salad with this soup.
Storing Leftover Corn Chowder
Keep leftover corn chowder in a covered container in the refrigerator for up to 3 days. Reheat portions on the stovetop or in the microwave. To make in advance and freeze, prepare the recipe as indicated, but omit the dairy. Defrost in the refrigerator and reheat on the stovetop. Once the chowder is simmering, stir in the milk and cream. Did you love this Corn Chowder Recipe? Leave a comment and rating below. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
