Corn chowder

Here’s a rich and comforting Corn Chowder recipe — creamy, slightly sweet, and full of corn flavor 🌽🥣.

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Corn Chowder

Servings: 4–6

Prep Time: 10 minutes

Cook Time: 30 minutes

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Ingredients:

• 4–5 ears of corn (or 3 cups frozen corn)

• 2 medium potatoes, peeled and diced

• 1 onion, chopped

• 2 celery stalks, chopped

• 3 cups chicken or vegetable broth

• 1 cup heavy cream (or half-and-half)

• 2 tbsp butter

• Salt and pepper, to taste

• Optional: ½ tsp paprika or smoked paprika

• Optional: 4 slices bacon, cooked and crumbled

• Optional: 2 tbsp fresh parsley or chives for garnish

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Instructions:

1. Prep the corn:

   • If using fresh corn, remove kernels from the cob.

2. Cook the vegetables:

   • In a large pot, melt butter over medium heat.

   • Sauté onions and celery for 3–4 minutes until softened.

   • Add diced potatoes and cook another 2–3 minutes.

3. Simmer the chowder:

   • Add corn kernels and broth.

   • Bring to a boil, then reduce heat and simmer 15–20 minutes, or until potatoes are tender.

4. Blend slightly (optional):

   • For a creamier texture, use an immersion blender to puree about half the chowder, leaving some corn and potato pieces whole.

5. Add cream:

   • Stir in heavy cream and heat gently (do not boil).

   • Season with salt, pepper, and paprika if using.

6. Serve:

   • Ladle into bowls and top with crumbled bacon and chopped parsley or chives if desired.

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Tips & Variations:

• 🥓 Bacon corn chowder: Fry bacon first, use the rendered fat instead of butter for extra flavor.

• 🌱 Vegetarian: Use vegetable broth instead of chicken broth.

• 🧄 Garlic twist: Add 2 cloves minced garlic when sautéing onions.

• 🥄 Chunky vs. creamy: Adjust blending for texture preference.

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I can also give a slow cooker corn chowder version that’s even easier and perfect for busy days. Do you want that?