Corn Chowder

My friend, Kathryn, makes a delicious and super simple Corn Chowder. She brought a pot over a few weeks ago, and it was gobbled up in minutes. My kids went crazy for it. I now keep everything on hand to make it once a week. It only takes about 30 minutes to make, and it goes perfectly with this delicious and easy French Bread. 

The ingredients for this homemade Corn Chowder are very easy to keep on hand. Bacon and frozen corn can be stored in the freezer, and onions and potatoes can stay good in your pantry for weeks. I’ve decided this is a great recipe to keep handy during these unknown months of the pandemic. If we get put on lockdown again, this will be one of our staple meals. 

To finish off the soup, you add some heavy cream. Heavy cream can also be frozen, but if you don’t want to do that, evaporated milk is a great alternative. Here in Germany you can also find shelf-stable heavy cream. Half and Half would also be an option. Basically, any of those choices or a combo of a couple of them will yield a delicious and creamy soup.

More super simple recipes made with pantry staples:

• The Best Instant Pot Mac and Cheese
• The Best Baked Oatmeal
• Thick and Creamy Potato and Ham Soup
• Slow Cooker Hobo Dinner
• Classic Meatloaf
• Instant Pot Macaroni and Tomatoes

How to Make Corn Chowder

• Add the sliced bacon to a large soup pot and begin sautéing it over medium-high heat.
• When bacon is halfway cooked, add the diced onion and continue cooking until onion is translucent.
• Add potatoes and cover just barely with water.
• Add salt and pepper.
• Let potatoes come to a boil and simmer for 20 minutes or until tender.
• Add the frozen corn halfway through the potatoes’ cooking time.
• Next, add the parsley, heavy cream, and milk. Simmer for 3-5 more minutes.
• Adjust salt and pepper, if needed.
• Using a stirring spoon, smash a few of the potato pieces to cause the soup to thicken a bit more.
• Serve with your favorite bread or rolls and if desired some shredded cheese.

Frequently asked questions about making Corn Chowder:

What are the best potatoes to use for Corn Chowder?

I love to use Yukon Gold potatoes in this recipe. They add a really smooth and buttery texture to the soup. Russet are great, too. Honestly, you really can’t go wrong with any potato choice in Corn Chowder. 

How do you thicken corn chowder?

In this particular recipe, you use heavy cream along with the natural starch from the potatoes. In some Corn Chowders, you use a roux. I love this recipe because you don’t use a roux, which keeps this soup SUPER simple and also gluten free. 

Is Corn Chowder Gluten Free?

Not all corn chowders are gluten free, but this recipe is. 

Can I make this Corn Chowder in the Slow Cooker?

Yes, you can make this recipe in a slow cooker. You will need to brown/saute the onions before adding them to the slow cooker. Then you will add the potatoes, corn, salt, pepper, and water. Cook on high for 4 hours or low for 7-8. The last hour you need to add the cream and milk. It will be a little less thick, unless you make an effort to smash some of the potatoes before serving.

Serve with:

One Hour Dinner RollsNinety Minute RollsHow to Make Perfect Artisan Bread {Step by Step Instructions and Pictures}

Corn Chowder

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Savory Creamy Corn Chowder made with simple pantry and freezer ingredients. Kids love it, and it's the perfect way to warm up on a cold night.

Author: My friend Kathryn

Serves: 8

Ingredients

• 1 lb bacon, thinly sliced
• 1 large onion, diced small
• 3-4 lbs potatoes, cut into l or 2 inch pieces
• 1 lb frozen corn
• water (enough to cover the potatoes when added)
• 1 tsp salt
• ¼ tsp ground pepper
• 1 tbsp dried parsley (optional)
• 1½ cups heavy cream or evaporated milk (heavy cream is best)
• ½ cup milk

Instructions

1. Add the sliced bacon to a large soup pot and begin sautéing it over medium-high heat.
2. When bacon is halfway cooked, add the diced onion and continue cooking until onion is translucent.
3. Add potatoes and cover just barely with water.
4. Add salt and pepper.
5. Let potatoes come to a boil and simmer for 20 minutes or until tender.
6. Add the frozen corn halfway through the potatoes' cooking time.
7. Next, add the parsley, heavy cream and milk. Simmer for 3-5 more minutes.
8. Adjust salt and pepper, if needed.
9. Using a stirring spoon, smash a few of the potato pieces to cause the soup to thicken a bit more.
10. Serve with your favorite bread or rolls, and if desired, some shredded cheese. We love to eat it with this Easy French Bread.

3.4.3177

Delicious Fall Soups

Thick and Creamy Tomato Basil Parmesan SoupChicken and Mushroom Wild Rice SoupSausage and Sweet Potato Tortellini Soup