Best Homemade Corn Chowder
This creamy corn chowder is a satisfying dish featuring sweet corn, diced potatoes, and a hint of smoky bacon. It's smooth and thick, with a touch of cream that makes every spoonful a delight. This chowder is perfect as a meal on its own or served alongside a fresh salad.
Ingredients
- 4 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 4 slices cooked bacon, crumbled (optional)
- 2 Tbls butter
- 1 tsp salt, adjust to taste
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- Chopped green onions or parsley for garnish
Instructions
- Prep the Ingredients: Peel and dice the potatoes, chop the onion, and mince the garlic.
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent (about 2-3 minutes).
- Add Corn and Potatoes: Stir in the corn and diced potatoes. Pour in the broth and bring to a boil.
- Simmer: Reduce heat to medium-low and let simmer for 15-20 minutes, or until the potatoes are tender.
- Blend for Creaminess: For a smoother texture, use an immersion blender to puree part of the chowder. You can also transfer half to a blender and then return it to the pot.
- Finish with Cream: Stir in the heavy cream and season with salt, pepper, and smoked paprika if using. Heat gently without boiling.
- Serve: Ladle the chowder into bowls and top with crumbled bacon and chopped green onions or parsley. Enjoy with crusty bread!