Creamy Corn Chowder Recipe

There’s something so comforting about a big bowl of creamy corn chowder. It’s the perfect mix of hearty and creamy, with just the right amount of sweetness from the corn and warmth from the spices. This chowder is my go-to for chilly days or anytime I’m in the mood for a filling, cozy meal that doesn’t require hours in the kitchen. And let me tell you—this version with turkey bacon adds a delicious smoky flavor that keeps you coming back for more.

One of my favorite memories of making this soup was during a family camping trip. We had a tiny portable stove, and with limited ingredients, I whipped up a simple corn chowder. Watching everyone huddle around their bowls, enjoying the warmth and flavor, made me realize that chowder isn’t just a meal; it’s an experience. So, let’s dive into how to make this incredibly satisfying creamy corn chowder that will warm you from the inside out!

this RECIPE

The history of corn chowder: a classic comfort food

Corn chowder has been a staple in American cooking for centuries. Its origins are rooted in New England, where chowders were traditionally made with seafood, potatoes, and cream. As corn became a more common crop, it was quickly adopted into chowder recipes, especially in the Midwest where corn is abundant. Over time, corn chowder evolved to become a creamy, hearty soup loved across the country. Modern recipes often incorporate smoky elements like turkey bacon (as we do here), and many people enjoy adding spices to give it a bit more kick. Today, corn chowder is celebrated for its versatility and for being the ultimate comfort food.

Key ingredients that make this chowder shine

Each ingredient in this corn chowder plays a special role, so let’s break down the stars of the show:

• Turkey bacon: Adds a delicious, smoky flavor. The turkey bacon gets nicely crispy and adds a nice texture contrast to the creamy soup. If you prefer, you can substitute smoked turkey sausage or even sprinkle with smoked paprika for a similar flavor.
• Corn: Sweet and juicy, corn is the heart of this chowder. Fresh corn is great when it’s in season, but frozen corn works just as well and is available year-round. For an extra pop, try using roasted or grilled corn—it adds a nice depth.
• Potatoes: Russet potatoes give the soup body and creaminess as they cook down. If you’re out of Russets, Yukon Golds are another good option and will add a slightly buttery texture.
• Heavy cream: This is what makes the chowder so luscious. If you’re looking to lighten things up, you can swap it out for half-and-half or even coconut milk (though it will change the flavor slightly).
• Carrots, celery, and onion: These vegetables form the classic “mirepoix” base, adding subtle sweetness and depth to the soup. Chop them small so they blend seamlessly with the creamy texture.
• Italian seasoning & cayenne pepper: Italian seasoning brings in a nice herbal note, while cayenne pepper adds a gentle heat. If you don’t like spice, feel free to skip the cayenne, or if you want more kick, add a pinch of red pepper flakes.

Essential kitchen tools for the perfect chowder

• Large pot: A heavy-bottomed pot, like a Dutch oven, works best for chowder because it distributes heat evenly and prevents the bottom from burning as the soup thickens.
• Kitchen shears: These make cutting up turkey bacon super easy and quick. If you don’t have shears, a sharp knife works fine too.
• Wooden spoon or spatula: Ideal for stirring the soup and scraping up any browned bits from the bottom of the pot, which adds tons of flavor.
• Ladle: A ladle is essential for serving, especially with a chunky chowder like this one. If you’re in a pinch, a large measuring cup can work for ladling too.

Step-by-step: my foolproof method for creamy corn chowder

1. Start with the turkey bacon: Use kitchen shears to cut your turkey bacon into bite-sized pieces, and add them to a large pot over medium-high heat. Cook for about 10 minutes until it’s nice and crispy. Once done, transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of the fat in the pot (it’s packed with flavor!).
2. Sauté the veggies: With the turkey bacon fat still in the pot, add your onion, celery, and carrots. Sauté for about 5 minutes until they start to soften. You want these to be tender but not browned, so keep an eye on the heat.
3. Add garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant. Be careful not to let it burn—garlic can turn bitter very quickly.
4. Incorporate the flour: Sprinkle the flour over the veggies and stir constantly for about a minute. This will help thicken the chowder as it cooks. Don’t worry if the mixture looks dry; the chicken broth will soon bring it all together.
5. Pour in the broth: Slowly add the chicken broth, stirring as you go to dissolve the flour completely. Make sure to scrape up any browned bits from the bottom of the pot—they’re flavor gold!
6. Add the main ingredients: Now, add the heavy cream, corn, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the turkey bacon (save a bit for garnish). Increase the heat to high and bring the soup to a boil. Once it’s bubbling, reduce to a gentle simmer, partially covering the pot with the lid slightly ajar.
7. Simmer until tender: Let the soup simmer for about 15-20 minutes, or until the potatoes are tender. Give it a stir every few minutes to prevent sticking. You’ll notice the soup thickening as it cooks, creating that signature creamy texture.
8. Season to taste: Taste the chowder and add salt and pepper as needed. Remember, the turkey bacon adds some saltiness, so season gradually.
9. Serve and garnish: Ladle the soup into bowls, topping each with the reserved turkey bacon for a little extra crunch.

Variations and adaptations to try

• Vegetarian: Skip the turkey bacon and use vegetable broth instead of chicken broth. For a smoky flavor, add a few drops of liquid smoke or some smoked paprika.
• Vegan: Omit the turkey bacon and replace the cream with coconut milk. Use a dairy-free butter or oil in place of the bacon fat for sautéing the veggies.
• Spicy: Add a diced jalapeño with the onions for extra heat, or sprinkle in some crushed red pepper flakes along with the cayenne.
• Cheesy: Stir in 1/2 cup of shredded cheddar cheese at the end of cooking for a cheesy twist. This pairs wonderfully with the creamy base.
• Loaded: Top your chowder with extras like diced avocado, green onions, and a sprinkle of shredded cheese for a loaded chowder that’s almost a meal in itself.

Serving and presentation ideas

Serve your creamy corn chowder in deep bowls, garnished with a sprinkle of the reserved turkey bacon and a few chopped chives for color. This soup is hearty enough to be a main course, especially when paired with a warm slice of crusty bread or a side salad. For a special touch, serve it in a bread bowl—always a crowd-pleaser, and it makes for an impressive presentation!

Drink pairings

This rich, creamy chowder pairs well with refreshing, light beverages to balance out its thickness:

• Iced tea: A classic pairing, especially a lemon or peach iced tea, which adds a hint of sweetness and acidity.
• Sparkling water: Try a lime or lemon sparkling water for a crisp, clean drink that won’t overwhelm the flavors of the chowder.
• Apple cider: If it’s chilly out, a warm mug of apple cider complements the cozy vibes of the chowder without being too heavy.
• Ginger ale: The slight spice and sweetness of ginger ale make it a fun and bubbly choice to enjoy alongside your soup.

Storing and reheating leftovers

Leftovers? Lucky you! This chowder tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days. When reheating, warm it slowly over low heat on the stove, adding a splash of broth or water if it’s too thick. Avoid boiling, as it can cause the cream to separate. You can also reheat it in the microwave, stirring every 30 seconds until heated through.

Scaling the recipe for a crowd (or just yourself)

This recipe serves about 4-6 people, but it’s easy to scale up or down. If you’re making it for just yourself, halve the ingredients and you’ll have a cozy meal for two days. For a larger crowd, double the ingredients and use a large pot. Just be aware that you may need a bit more time for the soup to come to a boil when scaling up.

FAQs

1. Can I make this chowder ahead of time? Yes! In fact, it often tastes better the next day. Store in the fridge, then reheat gently on the stove.

2. Can I use fresh corn instead of frozen? Absolutely. Fresh corn adds a nice crunch. Just slice it off the cob and throw it in with the potatoes.

3. What’s the best way to thicken the soup? The flour in the recipe thickens the chowder, but if it’s not thick enough, you can mix a bit of cornstarch with water and add it in.

4. How can I make this chowder gluten-free? Use gluten-free all-purpose flour or cornstarch in place of regular flour to keep it gluten-free.

5. Can I freeze leftovers? Cream-based soups don’t freeze well as they tend to separate, but you can freeze it before adding the cream and stir it in fresh when reheating.

Enjoy making (and eating!) this cozy, creamy corn chowder! It’s a recipe you’ll want to come back to again and again.

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