There’s a certain magic in a bowl of creamy corn and potato chowder that turns a regular evening into a cozy gathering around the dinner table. I still remember the first time I made this chowder; it was a blustery winter day and honestly, I didn’t have high hopes. I’d burnt my fair share of bacon and had a terrible track record with soups that were either too thin or too thick. But the craving for something heartwarming was too strong to ignore. So I braved the kitchen, armed with potatoes and optimism, and to my surprise, I created something truly comforting.
It was the kind of success that made me call my mom and exclaim, “I did it! It tastes like yours!” That’s when I knew I had to share this recipe. Because you know what? If I can whip up this chowder that made my notoriously picky nephew ask for seconds, then so can you. It’s a forgiving recipe, perfect for chilly nights or whenever you need a hug in a bowl.
Table of Contents
Ingredients
Let’s dive into what you’ll need. And don’t fret if you’re missing something – I’m the queen of substitutions (learned this the hard way).
- 5 slices of bacon, chopped (because bacon makes everything better)
- 1 medium onion, diced (no tears, please)
- 2 cloves of garlic, minced (for that aroma that beckons everyone to the kitchen)
- 3 large potatoes, peeled and diced (the heart of the chowder)
- 3 cups of chicken broth (vegetable works too, if that’s your jam)
- 2 cups of corn kernels, fresh or frozen (it’s like sunshine in a spoon)
- 1 cup of heavy cream (the secret to the creaminess)
- Salt and pepper to taste (trust me, it’s needed)
- A pinch of cayenne pepper (for a whisper of heat)
- Chopped chives and grated cheese for garnish (because we’re fancy like that)
Instructions
Now, let’s make some chowder magic happen. Grab your favorite pot, and let’s get cooking!
- In a large pot, cook the chopped bacon over medium heat until it’s crispy. (That sizzle when it hits the pan is music to my ears.)
- Remove the bacon and set it aside on a paper towel to drain. (But don’t you dare discard that bacon fat!)
- In the same pot, sauté the onions in the bacon fat until translucent. Add the garlic and cook for another minute. (The smell is divine, isn’t it?)
- Add the diced potatoes and chicken broth, bringing the pot to a boil. Then reduce the heat and let it simmer until the potatoes are tender. This could take about 15 minutes, but who’s counting?
- Stir in the corn, heavy cream, and season with salt, pepper, and a pinch of cayenne. Let it all simmer for another 10 minutes or so. (The anticipation is the hardest part.)
- To thicken the chowder, mash some of the potatoes right in the pot. (It’s like a magic trick for the perfect texture.)
- Finally, add back the crispy bacon, save some for garnish if you like being extra, and give it a good mix. (Because bacon.)
Your chowder is now ready to bowl and garnish with those saved bacon bits, chives, and a generous sprinkle of cheese. (It’s a flavor party in your mouth.)
Tips & Tricks
Right, let’s talk some insider tips to elevate this chowder from great to “Oh my gosh, can I have the recipe?”
- Cooking Tips: Don’t rush the onion and garlic sauté; it builds the flavor foundation. And remember, low and slow is the secret to perfectly cooked bacon.
- Calories: Yes, this chowder is on the indulgent side, but isn’t that the point of comfort food? (However, I estimate it’s about 250-300 calories per serving, depending on your garnishes.)
- Substitutions: No heavy cream? Use half-and-half or a splash of milk. No bacon? Try diced ham. Vegetarian? Skip the meat and use vegetable broth. (I told you it’s forgiving.)
- Storage Tips: This chowder tastes even better the next day, so store it in the fridge for up to 3 days, or freeze it for those emergency comfort food needs.
- Variations: Play around with the recipe! Add roasted red peppers, swap corn for peas, or throw in some shredded chicken. (That’s the beauty of cooking – you do you.)
FAQ
Got questions? I’ve got answers. (And a few stories to go with them.)
- Q: Can I make this chowder dairy-free?
- A: Absolutely! Use coconut milk instead of heavy cream, and you’ll get a delightful coconut undertone. (Tried it once when I ran out of cream – game changer!)
- Q: How do I thicken the chowder without mashing the potatoes?
- A: Mix a tablespoon of cornstarch with cold water and stir it into the chowder. It’ll thicken up in no time. (Learned this after a particularly watery batch.)
- Q: Can I add other vegetables?
- A: Go for it! Carrots, celery, or even kale would add a lovely touch. (My neighbor adds diced sweet potatoes for extra sweetness and color.)
So there you have it, my cozy creamy corn and potato chowder with bacon. It’s more than just a recipe; it’s a story of chilly evenings, warm kitchens, and the sheer joy of cooking something that brings people together. The smoky bacon, the sweet corn, the creamy base – they all blend into a melody of flavors that honestly feels like home.
Whether it’s a Tuesday night alone or a Sunday dinner with the family, this chowder is a testament to the fact that simple ingredients, when cooked with love (and a bit of bacon fat), can create the most memorable meals. So, grab your spoon, tuck into this bowl of comfort, and let every spoonful remind you of the magic that happens in the kitchen. (And when someone asks for the recipe, you’ll know you’ve nailed it.)
Creamy Corn and Potato Chowder with Bacon
Ingredients:
- 5 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 3 large potatoes, peeled and diced
- 3 cups of chicken broth
- 2 cups of corn kernels, fresh or frozen
- 1 cup of heavy cream
- Salt and pepper to taste
- A pinch of cayenne pepper
- Chopped chives and grated cheese for garnish
Directions:
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Cook the chopped bacon over medium heat until crispy and set aside on a paper towel to drain.
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Sauté the onions in the bacon fat until translucent, then add the garlic and cook for another minute.
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Add the diced potatoes and chicken broth, bring to a boil, then simmer until potatoes are tender.
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Stir in the corn, heavy cream, and season with salt, pepper, and a pinch of cayenne, and simmer for another 10 minutes.
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Mash some of the potatoes in the pot to thicken the chowder.
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Add back the crispy bacon, mix well, and garnish with bacon bits, chives, and cheese before serving.