Easy Corn Chowder (+ video)

Easy corn chowder with potatoes and bacon is hearty, creamy and perfectly seasoned. This comforting classic is swell for summertime, holidays or special meals.

This post is sponsored by the American Dairy Clan Mideast. As always, every bit thoughts and opinions are my own.

And they're off… my kiddos started dorsum to school earlier this calendar week, and I tin't believe we're in 2nd and 5th grade this twelvemonth.

Thankfully, they both accept amazing teachers, a close friend in their form, and a wonderful year to look forrard to at schoolhouse. I know they are in such proficient hands, and that actually helps.

Plus, it'due south squeamish to take a little quiet around the house during the day while I'm working. 😉

OK, permit's move along to the food.

I've been making today's recipe on repeat this summer!

This easy corn chowder is creamy, well seasoned, and a petty bit savory and a lilliputian bit sweetness.

It's absolutely loaded with bright, sugariness corn kernels and also has plenty of chunks of potatoes throughout.

This corn chowder is seriously satisfying.

It's perfect for summertime, too, when the corn is erupting all around us, only you tin can totally use frozen corn, and then this recipe works all year long.

And it'south simply some unproblematic ingredients and everything cooks in ane pan. Gotta dearest that!

Pro move: We're cooking the bacon in the pot offset, then using the salary grease to sauté the onion and build the chowder. Adds so much extra flavor!

Plus of course, the salty, crumbled, crunchy bacon served on top of this corn chowder just takes information technology over the top.

This corn chowder tastes just like the classic version I call back, and I retrieve you're going to love it too.

(Speaking of classics and corn love, check out this corn pudding that's a Thanksgiving and holiday side dish favorite.)

Also, I'm so happy to exist partnering with the American Dairy Clan Mideast once again to share some salubrious, veggie-focused recipes this year.

Earlier this year I shared my veggie lovers quiche, which is loaded with fresh veggies, milk and cheese in a pie crust for a yummy breakfast or brunch.

I shared Greek yogurt dips and bean and rice burritos previously equally well.

Today'south chowder is celebrating the wholesome goodness of milk.

I firmly believe that milk, and other dairy products, are and so of import not just for our growing children, but besides for the states adults.

Milk contains thirteen essential nutrients and it'south one of the most affordable – and accessible – ways to get calcium, vitamin D and potassium. Those are three of the iv disquisitional nutrients that are most often defective in diets of Americans.

So drink up! Or, per today'due south recipe, slurp information technology up!

OK, let'southward get to cooking. (Yous tin likewise check out my Google web story for this corn chowder recipe.)

Now, I've got some notes and substitutions and tips coming up below on how to make corn chowder. Merely tryin' to be helpful.

I've fabricated this recipe lots of times and tested information technology in several different ways, so I want to share what I've learned.

If y'all want to spring on downward to the recipe, simply whorl right on through the residuum of the text. The recipe carte is near the bottom of the page, above the comments section.

Notes on making easy corn chowder:

• Corn: I observe it actually easy and convenient to use a couple of bags of frozen corn for this recipe. (You don't fifty-fifty have to thaw them.) Simply you tin substitute fresh corn if you lot'd similar. You'll need about 5-6 cups total.
• Potatoes: Russet potatoes help give the starchiness and texture to this chowder. You could try it with another blazon of potato, similar Yukons, but I'chiliad not sure how information technology might alter the chowder.
• Milk: My preference is to use 2% milk for this recipe. I've tried it with skim and information technology merely seemed a bit more watery and less rich.
• Lactaid: I accept as well tested this recipe with a ii% Lactaid milk and that worked great. So that's a skilful selection if you or someone you're serving has lactose intolerance. (If you need to skip the butter for that reason, you lot can certainly endeavor it, but I haven't tested it without butter.)
• Bacon: Nosotros're using the bacon in two ways. The grease from cooking it is what we sauté the onion in, and so we serve the chowder with the cooked, crumbled salary pieces. This is a must for me. 🥓
• Vegetarian: If you want to brand a vegetarian version of this corn chowder, apply oil and butter to sauté the onion and skip the bacon. (Insert sad face from me.)
• Spicy: You lot can add a jalapeño to sauté forth with the onion if you want to add some spice to this. You can also serve it with hot sauce (which is what I do to keep it mild for my kids).

The but part of this recipe that is a tiny bit fussy is the potatoes.

First, yous need to pare the potatoes.

I love a rustic look on potatoes as much as the next person, but those peels will come right off and float effectually in your chowder later you blend them downwardly. (Cause I tried information technology.)

That'due south not great for the season or the appearance. And so peel 'em starting time.

Next, as I just mentioned, yous need to partially blend or brew the potatoes to break them down a fleck.

They don't need to be completely broken downwards to mush — I similar having some intact potato chunks — but you want to give them a skilful mashing. This helps thicken the chowder and requite it the right texture. (Run across the photo higher up a picayune ways up with the other in-procedure shots.)

I use and love my immersion blender for this.

(It's as well smashing to accept for single serving smoothies, salad dressings, sauces and more besides merely soups.)

If you don't take a manus blender and yous don't want to fuss with transferring this to a regular blender, you can use a potato masher and simply partially mash all of the potatoes.

I tried skipping this step once to go on the recipe fifty-fifty simpler, merely it just didn't taste every bit skillful. Information technology was too soupy. So I highly recommend you have the few minutes to interruption downwardly the potatoes.

OK, let'southward get ready to eat!

Now of grade, you lot are serving this corn chowder with the reserved bacon that'southward part of this recipe. And that'due south the ultimate topping here and included below.

But I've got a few other ideas if you desire to dress this up and give it some extra oomph.

Toppings for corn chowder:

• Cooked, crumbled bacon
• Chopped fresh chives
• Croaky black pepper
• A few dashes of hot sauce
• Oyster crackers

Pick your favorites!

Finally, let's talk almost what to practise with any leftovers.

This recipe makes a lot, so you may have some extra on hand.

Storing and reheating corn chowder:

– Leftover corn chowder, once cooled, can be stored in a covered container in the fridge for upward to five days.

– Reheat over medium low rut on the stove until warmed through.

– I don't recommend freezing the leftovers. The potatoes and texture don't stand up up well to freezing and thawing.

Also, you lot tin halve the recipe if you lot are serving a smaller group and don't want leftovers. The recipe is hands halved and would work great as a side for a family of four.

Summer, fall, winter or leap, I think you are going to love this creamy, flavorful corn chowder. I hope you give information technology a try soon.

Relish!

XO,

Kathryn

P.Due south. If y'all are a corn lover similar me, check out this summer corn salad, skillet chicken with creamed corn and rice with bacon and corn.

Prep Time 5 minutes

Melt Time 35 minutes

Total Time 40 minutes

Ingredients

• v-6 slices of bacon, chopped
• 1 large onion, diced
• 3 medium russet potatoes, peeled and diced in ane/ii inch pieces
• 1 cup h2o
• three cups 2% milk (see notes)
• 2 (10 oz.) packages frozen corn (or five-six cups fresh corn)
• two teaspoons granulated sugar
• 1/4 loving cup unsalted butter
• 2 ane/2 teaspoons salt
• 1/four teaspoon black pepper

For serving (optional):

• Chopped chives, blackness pepper, hot sauce

Instructions

1. Heat a large, heavy-bottomed pot over medium heat. Add the bacon and cook, stirring occasionally, until well cooked on all sides. (Reduce the estrus if yours starts to blacken.) Remove the bacon with a slotted spoon and set bated on a newspaper towel.
2. Add the chopped onion to the bacon grease and sauté over medium estrus until tender, about 5 minutes.
3. And the diced potatoes and h2o. Cover the pot and cook for 8-x minutes, stirring occasionally, until the potatoes are fork tender.
4. Add 1 1/2 cups of the milk then advisedly use an immersion blender to lightly alloy the soup and pause down the potatoes. They don't need to exist pureed and information technology's OK to take some chunks, but you desire them broken down a fleck to help with the texture of the chowder. (Alternatively, you could transfer the mixture to a regular blender and pulse to break them downwardly. Or employ a white potato masher and roughly mash the potatoes to suspension them down.)
5. Add together the remaining 1 ane/2 cups of milk, the corn, sugar, butter, salt and pepper. Bring the chowder to a low simmer then reduce the estrus and cook over low heat for v-ten minutes, until warmed through.
6. Serve the chowder topped with the reserved salary and whatever desired toppings. Savour!

Notes

Corn: I notice it really piece of cake and convenient to utilise a couple of numberless of frozen corn for this recipe. (Yous don't fifty-fifty have to thaw them.) Only you can substitute fresh corn if you'd like. You'll need nigh 5-6 cups total.

Potatoes: Russet potatoes help requite the starchiness and texture to this chowder. You could try it with another type of potato, like Yukons, but I'thousand not sure how it might change the chowder.

Milk: My preference is to use 2% milk for this recipe. I've tried it with skim and it just seemed a flake more than watery and less rich.

Lactaid: I take too tested it with a two% Lactaid milk and that worked neat. So that's a skilful option if you or someone you're serving has lactose intolerance.

Salary: We're using the bacon in two ways. The grease from cooking it is what nosotros sauté the onion in, and and so we serve the chowder with the cooked, crumbled bacon pieces. This is a must for me.

Vegetarian: If you want to make a vegetarian version of this corn chowder, use oil and butter to sauté the onion and skip the salary.

Spicy: Y'all can add a jalapeño to sauté along with the onion if yous want to add some spice to this. You can besides serve information technology with hot sauce (which is what I do to keep it mild for my kids.)

Storing and reheating leftovers:

- Leftover corn chowder, once cooled, can be stored in a covered container in the fridge for up to five days.

- Reheat over medium low heat on the stove until warmed through.

- I don't recommend freezing the leftovers. The potatoes and texture don't stand upwards well to freezing and thawing.

Nutrition Information:

Yield:

8

Serving Size:

i
Amount Per Serving: Calories: 233 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fatty: 5g Cholesterol: 31mg Sodium: 862mg Carbohydrates: 26g Cobweb: 2g Sugar: 8g Protein: 9g

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Source: https://www.familyfoodonthetable.com/easy-corn-chowder/

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