Rich and creamy corn chowder packed with potatoes and chunks of bacon, this is definitely a soup for the cold weather and so filling and delicious!
All about this corn chowder
This is a very easy and relatively quick recipe to make, and with only one pot being used mess is kept to a minimum. The bacon provides great flavor and creates a good base for the corn chowder.
I love my chowders thick and creamy, so I bulked this one up with lots of diced potatoes, corn, onion and bell pepper. The liquid is a combination of chicken stock, whole milk and heavy cream. Seasoning is pretty simple with garlic, salt, black pepper and a small amount of oregano.
Tips for making this easy corn chowder
- Keep the potatoes on the smaller side. They'll cook quicker and are much easier to eat.
- Once the chowder is done, check it for thickness. If you like how it looks, skip the cornstarch mixture or if you prefer it a little creamier, add it in at the end.
- I like to use thick cut smoked bacon.
- Serve your chowder with crusty bread on the side.
FAQ's about this recipe
Can I add clams to this corn chowder? Yes! Add them after you add the cream and milk and let simmer for an extra 6-8 minutes for them to fully cook if you are using fresh clams, or 2-3 minutes if adding canned clams.
Does it make a difference if I use white or yellow corn? It doesn't matter really, the yellow may be a tiny bit sweeter (and prettier) but the flavors are almost identical.
Can I freeze this chowder? Yes, in a sealed tupperware container. Reheat after defrosting and add a splash of cream to return it to its original consistency.
Can I serve this in a bread bowl? Definitely! This would be great served in a. crusty sourdough bowl.
Can I use flour to thicken my corn chowder? You can but cornstarch is a better option as it's flavorless and is easier to control without going lumpy on you.
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