Creamy Corn Chowder Soup
If you’re looking for a heartwarming dish that’s perfect for any time of the year, this creamy corn chowder soup is just the ticket. Packed with flavor and comfort, this recipe is sure to become a staple in your kitchen.
Why Make This Recipe
Corn chowder soup is a delightful blend of colors, textures, and flavors. It’s creamy, comforting, and nourishing, making it an ideal choice for chilly evenings or casual gatherings. This particular recipe is straightforward to follow, and you can easily customize it to suit your preferences. What’s more, it’s a great way to enjoy fresh corn, especially when it’s in season! With simple ingredients, this soup can be made in under an hour, making it perfect for busy weeknights or leisurely weekends.
How to Make Creamy Corn Chowder Soup
Making this delicious creamy corn chowder soup is easy and rewarding. Follow these simple steps to create a dish that will impress family and friends.
Ingredients
- 4 slices bacon, chopped
- 1 tbsp butter (if needed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 3 cups corn kernels (fresh, frozen, or canned & drained)
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp fresh parsley or chives, chopped
Directions
- In a large pot over medium heat, cook the chopped bacon until crispy. Once done, remove the bacon from the pot, but leave the drippings behind.
- Add the diced onion to the pot and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Now, add the diced potatoes, corn, chicken broth, salt, pepper, and paprika to the pot. Stir to combine all the ingredients well.
- Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook for 15–20 minutes until the potatoes are tender.
- Stir in the heavy cream and milk. Let it simmer gently for 5 minutes, taking care not to let the soup boil.
- For a thicker texture, use a potato masher or immersion blender to lightly mash some of the soup.
- Finally, stir in half of the cooked bacon, reserving the other half for garnish.
- Serve the soup hot, topped with the remaining crispy bacon and a sprinkle of fresh herbs.
Pro Tips for Success Creamy Corn Chowder Soup
- Bacon Options: If you prefer to skip bacon, you can use smoked turkey, mushrooms, or other flavorful substitutes for that savory depth.
- Thickening the Soup: For a creamier texture, mash more potatoes or blend a portion of the soup. This adds body without overwhelming the flavors.
- Season to Taste: Always taste the soup towards the end of cooking and adjust the seasoning if needed. A bit more salt or paprika can elevate the dish significantly.
- Fresh Corn: When available, use fresh corn off the cob for the best flavor. Just slice it off, and you’ll appreciate the sweet crunch.
- Add Veggies: Feel free to sneak in additional vegetables like bell peppers, carrots, or even spinach, enhancing the nutritional bounty of the soup.
Flavor Variations Creamy Corn Chowder Soup
- Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper for a delicious spicy twist.
- Herb Infusion: Incorporate fresh thyme or rosemary for a fragrant undertone.
- Cheesy Goodness: Stir in shredded cheddar or crumbled feta cheese for a cheesy rendition of your chowder.
- Seafood Delight: For a variation, consider adding shrimp or crab meat to create a seafood chowder.
- Vegan Version: Substitute the bacon with smoked tempeh, use vegetable broth instead of chicken broth, and replace heavy cream and milk with coconut or cashew cream.
Serving Suggestions Creamy Corn Chowder Soup
Creamy corn chowder soup pairs beautifully with a variety of sides.
- Serve it with warm, crusty bread or rolls, perfect for dipping.
- A fresh garden salad can balance the richness of the chowder.
- For a cozy feel, consider pairing it with grilled cheese sandwiches for a classic combo.
- Topping the chowder with a sprinkle of diced green onions or additional herbs can elevate the presentation and add freshness.
Storage and Freezing Instructions Creamy Corn Chowder Soup
If you have leftovers, store the creamy corn chowder soup in an airtight container in the refrigerator for up to 4 days. When reheating, be sure to do so over low heat to prevent curdling the cream.
For longer storage, you can freeze the soup. Place it in freezer-safe containers and store for up to 3 months. To serve, thaw in the refrigerator overnight and reheat gently on the stove.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|—————-|———–|
| Calories | 320 |
| Protein | 9g |
| Carbs | 30g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 640mg |
FAQ About Creamy Corn Chowder Soup
Can I use canned corn for this recipe?
Absolutely! Canned corn is a convenient option and allows you to whip up this soup any time of year. Just be sure to drain and rinse it to reduce excess sodium and starch.
Is it possible to make this soup vegetarian?
Yes, you can easily adapt this recipe to make it vegetarian! Simply omit the bacon, use vegetable broth instead of chicken broth, and follow the rest of the instructions. To add a smoky flavor, consider using smoked paprika or a touch of liquid smoke.
Can I make this chowder dairy-free?
Certainly! To convert this recipe into a dairy-free option, substitute the heavy cream and milk with coconut milk or any other plant-based milk. Additionally, choose dairy-free butter if needed.
How can I adjust the thickness of the chowder?
If you prefer a thicker chowder, simply mash more potatoes or blend a portion of the soup and then stir it back in. If it’s too thick, you can always add a little more broth or plant-based milk to reach your desired consistency.
What can I use instead of potatoes?
If you’re looking for an alternative to potatoes, consider using cauliflower or even sweet potatoes. Each will impart a different flavor and texture, giving you a unique twist on your chowder.
Final Thoughts
Creamy corn chowder soup is not only a delicious way to enjoy corn but also an adaptable recipe that fits various dietary preferences. Whether you follow the classic version or tweak it to your liking, this comforting dish will surely please your taste buds and warm your heart. Enjoy making this delightful soup, and don’t forget to share it with your loved ones for a perfect meal that brings joy and satisfaction!
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Creamy Corn Chowder Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (can be made vegan by substituting ingredients)
Description
A heartwarming creamy corn chowder soup packed with flavor and comfort, perfect for any time of the year.
Ingredients
- 4 slices bacon, chopped
- 1 tbsp butter (if needed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 3 cups corn kernels (fresh, frozen, or canned & drained)
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp fresh parsley or chives, chopped
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon from the pot, leaving the drippings behind.
- Add the diced onion to the pot and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the diced potatoes, corn, chicken broth, salt, pepper, and paprika to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15–20 minutes until the potatoes are tender.
- Stir in the heavy cream and milk and let it simmer gently for 5 minutes.
- For a thicker texture, use a potato masher or immersion blender to lightly mash some of the soup.
- Stir in half of the cooked bacon, reserving the other half for garnish.
- Serve the soup hot, topped with the remaining crispy bacon and a sprinkle of fresh herbs.
Notes
For a creamier texture, mash more potatoes or blend a portion of the soup. Fresh corn is recommended when in season.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
