Revel in the sweet corn flavor shining through every satiny spoonful of this easy homemade corn chowder. Creamy yet light, it comes together quickly using simple pureeing techniques instead of heavy cream or cheese. It’s the ultimate comforting, crave-worthy soup.
This corn chowder may look creamy, but there’s no cream or cheese weighing it down – just the natural richness of pureed corn and potatoes. Sweet, simple and utterly comforting, it captures the fresh flavor of corn in an easy, homemade soup that’s perfect for chilly weather.
Can I freeze the leftovers?
Yes, this corn chowder freezes very well for up to 3 months. Be sure to let it cool completely before transferring the soup to airtight containers or freezer bags. Lay containers flat in the freezer to prevent spills.
Can I use frozen corn instead of fresh corn?
Absolutely! You can use 3 cups of frozen sweet corn kernels as a substitute for fresh corn with equally delicious results. No need to thaw before adding to the recipe.
Is the bacon necessary?
While the crispy bacon adds nice smoky flavor and texture contrast, you can certainly leave it out for a vegetarian/vegan version. For a meatless alternative, try adding sautéed mushrooms instead.
Can I use almond milk or coconut milk instead of dairy?
Yes, you can substitute unsweetened almond, coconut or any other non-dairy milk. The chowder may turn out slightly less rich and creamy, but will still be quite tasty.
How can I adjust the thickness of the chowder?
Simmer the soup for an extra 5-10 minutes with the lid off to reduce more liquid. You can also puree additional cups of the soup before returning to the pot to make it thicker. Taste and add more salt/pepper as needed.
Ingredients:
- 4 slices bacon, chopped
- 1 onion, diced
- 3-4 cloves garlic, minced
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 potatoes, peeled and diced
- 3 cups corn kernels (fresh or frozen)
- 4 cups chicken broth
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups whole milk
- 1 1/2 teaspoons fresh thyme leaves, chopped
- 2 tablespoons heavy cream (optional)
Instructions:
- In a large Dutch oven or soup pot, cook the chopped bacon over medium-high heat for 6 minutes, stirring occasionally, until crispy. Transfer to a plate and set aside.
- Add 1 tablespoon butter to the bacon drippings in the pot. Once melted, add the onion, carrot, celery and cook for 7 minutes, stirring occasionally, until vegetables are tender. recipe by ineskohl.info
- Add the garlic and cook for 1 minute more, stirring constantly so garlic doesn’t burn.
- Stir in the potatoes, corn, chicken broth, corn cobs, salt, pepper and milk. Bring to a gentle simmer then reduce heat to medium-low.
- Add the thyme. Simmer for 15 minutes, stirring occasionally, until potatoes are fork tender.
- Remove corn cobs and puree 2 cups of the soup in a blender or food processor until smooth.
- Return the pureed soup to the pot and stir together. For extra richness, stir in heavy cream.
- Add crispy bacon back into the pot and stir.
- Ladle hot soup into bowls and garnish with extra crispy bacon. Enjoy with crusty bread!
Tips:
- For convenience, you can use store-bought mirepoix instead of chopping the onions, carrots and celery.
- Omit bacon or sub duck bacon for a meatless version.
- Add more or less corn depending on preference.
- Avoid letting soup come to a hard boil so milk doesn’t curdle.
- Adjust seasonings before finishing soup.
Serve this rich, creamy and utterly delicious corn chowder on a cool day when you need some comfort! It’s wonderfully velvety without any cream or cheese thanks to the pureed corn and potatoes. The fresh corn flavor shines through while the bacon and aromatics add depth and savoriness. Dip your crusty bread and enjoy!
