There’s something truly comforting about a bowl of creamy corn chowder. This recipe is perfect for those cozy days when you crave something warm and satisfying. Loaded with tender corn, potatoes, and a hint of smoky bacon, this chowder is rich, hearty, and bursting with flavor. It’s a simple, one-pot meal that warms you from the inside out, making it an ideal choice for family dinners or a quiet night in.
Steps
- Begin by gathering all required ingredients for the corn chowder. This will ensure you have everything on hand before starting the cooking process.
- Cook the diced bacon in a large pot over medium-high heat for about 5 to 7 minutes until it becomes crispy. Remove excess grease but keep the bacon and 2 tablespoons of the remaining grease in the pot.
- Add the chopped potatoes and onion to the pot with the bacon and cook them for around 5 minutes, stirring occasionally. Then, incorporate the cream-style corn, water, salt, and pepper. Bring the mixture to a boil, then lower the heat, cover, and let it simmer, stirring often, for about 20 minutes until the potatoes are tender.
- In a separate small saucepan, heat the half-and-half until it starts to bubble, but do not let it boil. Once heated, add it to the pot of chowder and mix well.
- Serve the corn chowder immediately while it’s hot and enjoy your meal.
Ingredients
- 1/2 cup of diced bacon
- 4 medium-sized potatoes, peeled and chopped
- 1 medium onion, chopped
- 3 cups of cream-style corn
- 2 cups of water
- 2 teaspoons of salt (adjust to taste)
- Ground black pepper (to taste)
- 2 cups of half-and-half
Nutritional Values
Calories: 2040 | Total Fat: 72g | Saturated Fat: 40g | Cholesterol: 208mg | Sodium: 7776mg | Total Carbohydrate: 320g | Dietary Fiber: 32g | Total Sugars: 40g | Protein: 56g | Vitamin C: 216mg | Calcium: 680mg | Iron: 8mg | Potassium: 5592mg
FAQ
- Can I substitute the half-and-half with another ingredient?
- Yes, you can replace half-and-half with a mixture of equal parts milk and heavy cream, or use just milk for a lighter version. However, the chowder may not be as creamy.
- Is there a vegetarian version of this chowder?
- To make a vegetarian version, simply omit the bacon and use vegetable broth instead of water for added flavor.
- How can I thicken the chowder if it’s too thin?
- If the chowder is too thin, you can mash some of the cooked potatoes in the pot to naturally thicken the soup, or mix a tablespoon of cornstarch with cold water and stir it into the chowder.
- Can this chowder be made ahead of time?
- Yes, you can prepare the chowder in advance and store it in the refrigerator for up to 3 days. Reheat gently on the stove before serving, adding a little more half-and-half or milk if needed to adjust the consistency.
- What are some serving suggestions for this corn chowder?
- This chowder is delicious served with crusty bread or a side salad. You can also garnish it with chopped fresh herbs like parsley or chives for added flavor and color.
Tips
- To ensure the potatoes cook evenly, chop them into uniform pieces before adding them to the pot.
- For a richer flavor, consider using smoked bacon instead of regular bacon.
- If you prefer a thicker chowder, mash some of the potatoes against the side of the pot before adding the half-and-half.
- To avoid curdling, warm the half-and-half gently and remove it from heat just before it reaches a boil.
Equipment
- Large pot or Dutch oven
- Small saucepan
