Corn Chowder is one of those comforting recipes that you don’t always think of first, but is truly satisfying when you make it. Serve it with some fresh bread and you’ve got a super cozy meal!
I could eat soup any day of the year.
It’s always so comforting.
I love how different every recipe is.
Chowder, bisque, chicken, beans, pasta. I won’t turn any aways.
With all of these super cold days we’ve been having, soup has especially been on my mind and this Corn Chowder is pretty amazing. It’s full of carrots, onions, peppers, potatoes and of course, corn!
Not only is this soup full of flavor with the bacon, potatoes and onions, but it’s super easy to make. This recipe can easily be doubled if needed. It’s one of those soups that would be perfect to take along to a potluck.
Do You Need To Use Fresh Corn In Corn Chowder?
Corn on the cobb is one of my favorite things about summertime. When it goes on sale I like to buy extra, cut the kernels all off and then freeze it for another time.
Fresh corn in any dish just adds another level of flavor when you can use it. There is a certain creaminess to it.
Guess, what? Soup in the summertime isn’t everyone’s favorite. That’s why I like to use frozen corn in this recipe.
It doesn’t have to be corn that you have frozen yourself. Grocery stores carry great frozen “fresh” corn and it works beautifully in a soup like this.
I would really avoid using canned corn when making this. Sometimes canned vegetables overwhelm a recipe when it comes to taste. If that is all you have, feel free. Frozen is always a better option, though.
Enjoy these other comforting recipes!
Corn Chowder Recipe
- 1 Large Red Bell Pepper, Stem and Seeds Removed, Diced
- 2 Medium Carrots, Peeled and Diced
- 1/2 Medium Yellow Onion, Diced
- 2 Cups Frozen Corn, Thawed
- 2 Medium Russet Potatoes, Peeled and Cubed
- 6 Slices Bacon
- 3 TBSP Butter, Divided
- 3 TBSP All Purpose Flour
- 1/2 tsp Kosher Salt
- 1/4 tsp Freshly Cracked Pepper
- 8 Cups Chicken Stock
- 1 Cup Half and Half
- Shredded Colby Jack Cheese
- Green Onions, Sliced
- Preheat a large heavy bottomed pot over medium high heat.
- Cook bacon slices until just crispy and remove to a paper towel lined plate and crumble up into pieces. Keep bacon grease in pot and leave the heat on medium high.
- Add in 1 tablespoon of butter and once it’s melted add in diced red peppers, diced onions and diced carrots. Stir and cook for 3-4 minutes until vegetables are tender and slightly golden brown.
- Season with salt and pepper.
- Add in remaining butter and let it melt for about 30 seconds.
- Whisk in flour until well incorporated and cook for 1 minute.
- Slowly stir in chicken stock and whisk to combine to prevent lumps from forming.
- Bring soup to a boil.
- Add in potatoes and corn and cook for 12-15 minutes or until potatoes are tender.
- Reduce heat to a simmer and stir in half of the bacon and half and half. Cook for 5 minutes.
- Serve and garnish with reserved crumbled bacon, shredded cheese and sliced green onions.