It has been a long and busy day at work today. I came home very tired and looking forward to a relaxing and early night. Dinner had to be simple, filling and comforting as well. A bowl of hot soup is what I had in mind and I had a quick and easy corn chowder recipe that I wanted to try. With bacon and potatoes and a few simple ingredients, this tasty corn chowder is definitely the perfect meal on a night like this. Simply delicious!

Cooking Tips for Perfect Corn Chowder

To make the best corn chowder, start with the freshest ingredients you can find. Fresh corn off the cob brings a sweet flavor that canned corn just can’t compete with. If fresh corn isn’t available, frozen corn works well too. When cooking the potatoes, cut them into uniform pieces. This helps them cook evenly and ensures a consistent texture throughout the soup. For added depth of flavor, consider sautéing the onions and garlic in the bacon fat before adding other ingredients. This step enhances the chowder’s richness. If you prefer a thicker consistency, you can mash a portion of the cooked potatoes before returning them to the pot, or add a slurry of cornstarch mixed with water. Lastly, taste as you go. Adjust the seasoning with salt and pepper, and don’t shy away from a splash of hot sauce for a little kick.

Serving Suggestions

Corn chowder pairs well with a variety of sides to enhance your meal. For a classic touch, serve it with crusty bread or homemade cornbread. A simple green salad on the side can add freshness and balance to the richness of the chowder. If you want to elevate the experience, consider garnishing each bowl with freshly chopped chives or parsley for a pop of color. A sprinkle of crumbled bacon on top can also add a nice crunch and more flavor. For those who enjoy a little spice, a few dashes of hot sauce or a sprinkle of smoked paprika can take your chowder to another level. If you have leftovers, consider using them as a filling for baked potatoes or as a base for a savory pot pie.

Storage Instructions and Reheating Tips

If you find yourself with leftover corn chowder, store it in an airtight container in the refrigerator. It will stay fresh for about three to four days. When reheating, it’s best to do so on the stovetop over medium heat. This method helps maintain the texture and prevents the chowder from becoming too thick. If it does thicken up, simply add a splash of broth or milk to achieve your desired consistency. Freezing corn chowder is also an option, but keep in mind that the texture may change slightly once thawed. To freeze, let the chowder cool completely before transferring it to freezer-safe containers. It can be stored for up to three months. When you are ready to enjoy it again, thaw it overnight in the refrigerator and reheat as mentioned above.

Frequently Asked Questions

Can I use frozen corn instead of canned?

Frozen corn works great in this chowder. It has a nice sweetness and texture similar to fresh corn, so go ahead and use it if that’s what you have on hand.

How can I store leftover corn chowder?

Let the chowder cool completely before transferring it to an airtight container. It will keep well in the fridge for about 3 to 4 days, or you can freeze it for up to 3 months.

What can I serve with corn chowder?

Corn chowder pairs wonderfully with crusty bread or homemade cornbread for a comforting meal. A simple green salad adds a fresh crunch that balances the richness of the soup.

How can I make this chowder thicker?

For a thicker consistency, mash some of the cooked potatoes and stir them back into the chowder. Alternatively, mixing cornstarch with a bit of water and adding it to the pot can also help thicken things up.

What are some common mistakes to avoid when making corn chowder?

A common mistake is not cooking the potatoes evenly, so make sure to cut them into uniform pieces. Also, skipping the step of sautéing the onions can result in a less flavorful chowder.

Quick and Easy Corn Chowder

Liza A

Creamy corn chowder loaded with crispy bacon and tender potatoes delivers comforting flavors in every spoonful. It's quick, easy, and simply irresistible.

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Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine American

Servings -6 servings

Calories 450 kcal

Ingredients

6 pieces bacon
3 large potatoes peeled and chopped
1 medium onion chopped
2 398 ml/14 fl oz cans cream-style corn
2 cups water
2 teaspoons salt
Freshly ground pepper to taste
2 cups half and half cream

Instructions

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir for 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil; reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Notes

Recipe slightly adapted from: CKINCAID1

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 10gFat: 30gSaturated Fat: 15gCholesterol: 80mgSodium: 900mgFiber: 3gSugar: 5g

Keyword bacon, comfort food, corn chowder, easy soup, quick recipe

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