Corn Chowder Recipe

Enjoy the ultimate Corn Chowder Recipe featuring sweet corn, crispy bacon, creamy potatoes, and rich cheddar cheese in a hearty, comforting soup. Perfect for cozy dinners or meal prep, this easy chowder is packed with flavor and nutrition. Learn tips, substitutions, and serving ideas to make it your go-to recipe for family meals!

Ingredients

• For the Base:
  • 6 strips thick-cut bacon
  • 2 tablespoons unsalted butter (divided)
  • 1.5 lbs. Yukon Gold or Russet potatoes
• For the Vegetables:
  • 1 small yellow onion, diced
  • 1 celery stick, diced
  • ½ cup carrots, finely diced
  • ½ red bell pepper, finely diced
  • 2 cloves garlic, minced
• For the Soup:
  • ¼ cup flour
  • 2 tablespoons ranch seasoning
  • 2 (15 oz.) cans sweet corn, drained
  • 3 cups low-sodium chicken broth
  • 1 pinch red pepper flakes
  • 2 cups half and half (plus a splash more, as needed)
  • 2 cups cheddar cheese, shredded
• For Garnish:
  • Chives
  • Crumbled bacon
  • Freshly cracked pepper

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Instructions

1. Prep Work:
   • Measure and prepare all ingredients before beginning.
2. Cook the Bacon:
   • Use kitchen shears to cut bacon into 1-inch squares. Cook over medium-low heat in a large pot, stirring occasionally. Bacon will shrink as it cooks.
   • Once crispy, remove and set aside on a paper towel-lined plate. Reserve 1 tablespoon of bacon drippings in the pot and add 1 tablespoon of butter.
3. Cook the Potatoes:
   • While the bacon cooks, peel and cut potatoes into ¾-inch slices. Place in a separate pot and cover with water, about 1 inch above the potatoes.
   • Bring to a gentle boil and cook for 15 minutes or until fork-tender. Drain, return to the pot, and mash gently with 1 tablespoon of butter and a splash of half and half. Set aside.
4. Sauté the Vegetables:
   • Add diced onions, celery, and carrots to the pot with bacon drippings. Cook over medium heat for about 5 minutes, until softened.
   • Stir in the red bell peppers and garlic, cooking for 1 additional minute.
5. Build the Soup Base:
   • Sprinkle flour over the vegetables, stirring continuously for 1-2 minutes to cook off the raw flour taste.
   • Gradually add chicken broth in small splashes, stirring constantly. Use a silicone spatula to scrape up any browned bits for added flavor.
   • Slowly pour in the half and half, stirring to combine. Add the ranch seasoning and bring the mixture to a gentle boil, then reduce to a simmer.
6. Blend the Soup:
   • Set aside 1 cup of corn and add the remaining corn to the soup, along with the mashed potatoes.
   • Use an immersion blender to carefully blend the soup until smooth and creamy. Alternatively, let the soup cool slightly and blend in batches using a standard blender.
7. Add Final Ingredients:
   • Reduce heat to low. Stir in the reserved cup of corn and a pinch of red pepper flakes.
   • Gradually sprinkle in the shredded cheddar cheese, stirring until melted and well combined.
8. Serve:
   • Garnish each bowl with crispy bacon, chives, freshly cracked pepper, and additional red pepper flakes, if desired. Serve warm and enjoy!

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Why You’ll Love This Recipe

• Rich and Creamy: A velvety texture with mashed potatoes, cheddar cheese, and half and half.
• Full of Flavor: Bacon, ranch seasoning, and fresh vegetables create a dynamic and savory taste.
• Perfect Comfort Food: Ideal for chilly days or cozy family dinners.

Tips

• Potatoes: Yukon Gold potatoes give a buttery flavor, while Russets provide a fluffier texture.
• Blending: For a chunkier soup, skip blending altogether or blend only half the soup.
• Cheese: Grate cheese from a block for the smoothest melt; pre-shredded cheese can create a grainy texture.

Variations and Substitutions

• Substitute heavy cream for half and half for an even richer soup.
• Add diced jalapeños or smoked paprika for a spicy kick.
• Use turkey bacon or omit bacon entirely for a lighter version.
• Swap cheddar for Monterey Jack or a blend of your favorite cheeses.

FAQs

Q: Can I make this soup ahead of time?
A: Yes! Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or half and half if needed.

Q: Can I freeze this soup?
A: It’s best not to freeze due to the dairy content, which can separate. If freezing, omit the half and half and cheese, then add them fresh when reheating.

Q: Can I use fresh corn instead of canned?
A: Absolutely! Fresh corn kernels from 3-4 ears of corn will work beautifully.

Serving Suggestions

• Pair with crusty bread or a warm baguette for dipping.
• Serve alongside a crisp green salad for a complete meal.
• Top with extra cheese, sour cream, or a drizzle of hot sauce for added flavor.