Easy Homemade Corn Chowder Recipe: Cozy Comfort in a Bowl

Creamy, hearty corn chowder warms the soul on chilly evenings, bringing comfort with every spoonful.

This homemade corn chowder recipe offers a delightful blend of sweet corn, tender potatoes, and rich, velvety broth.

Fresh kernels dance alongside crisp bacon bits, creating a symphony of flavors that tantalize your taste buds.

Each ingredient is carefully selected to maximize depth and satisfaction.

Thick and luxurious, this chowder transforms simple ingredients into a memorable meal.

The recipe strikes a perfect balance between rustic charm and sophisticated taste.

You’ll savor every comforting bite of this classic American favorite.

Corn Chowder That Comforts the Soul

• Chop and sauté vegetables quickly in one pot, creating a hassle-free cooking experience that requires minimal kitchen skills.
• Blend a portion of the soup with Greek yogurt for an incredibly smooth, rich texture that transforms a simple chowder into a luxurious meal.
• Top with green onions or extra yogurt to personalize each serving, making this recipe adaptable for different taste preferences and perfect for family dinners.
• Packed with vegetables, corn, and protein-rich yogurt, this chowder delivers a wholesome, balanced dish that satisfies hunger and provides essential nutrients.

Ingredients to Gather for Corn Chowder

• Corn: Fresh corn kernels add a sweet and hearty base to the chowder.
• Potatoes: Starchy potatoes provide a creamy texture and help thicken the soup.
• Broth: A flavorful liquid that forms the foundation of the chowder.

• Onion, Bell Pepper, Celery: A classic flavor base that adds depth and complexity to the soup.
• Garlic: Provides a robust and aromatic flavor to enhance the overall taste.
• Thyme: A fragrant herb that complements the vegetables and adds earthy notes.

• Flour: Helps thicken the soup and create a smooth consistency.
• Salt, Pepper: Essential seasonings that enhance the overall flavor profile.
• Smoked Paprika: Adds a subtle smoky dimension to the chowder.
• Bay Leaf: Provides a subtle herbal undertone to the soup.
• Greek Yogurt: Adds creaminess and a tangy flavor to the chowder.
• Olive Oil, Butter: Provides richness and helps sauté the vegetables.

• Green Onions: Fresh, crisp topping that adds a bright finish to the dish.

Cooking Gear for Homemade Corn Chowder

• Large heavy-bottom pot: Perfect for even heat distribution and building deep flavors.
• Wooden spoon: Great for stirring vegetables and mixing ingredients smoothly.
• Cutting board: Essential for chopping onions, bell peppers, celery, and green onions.
• Sharp knife: Needed for precise vegetable preparation.
• Measuring cups and spoons: Help ensure accurate ingredient quantities.
• Immersion blender or regular blender: Used for creating a creamy soup texture.
• Ladle: Helps serve the chowder into bowls neatly.

Instructions for Hearty Corn Chowder

Step 1: Sauté Aromatic Vegetables

Heat olive oil in a large pot over medium-high heat.

• Onions
• Bell peppers
• Celery

Cook these vegetables for 8-10 minutes until they become soft and translucent.

Add minced garlic and butter, stirring until the kitchen fills with a mouthwatering fragrance, about 1 minute.

Step 2: Create Creamy Soup Base

Sprinkle flour over the cooked vegetables, stirring to coat evenly.

• Vegetable or chicken broth
• Corn kernels
• Diced potatoes

Season with thyme, bay leaf, smoked paprika, salt, and pepper.

Bring the mixture to a rolling boil, then reduce heat and let it simmer uncovered for 25 minutes.

The potatoes should become tender and easily pierced with a fork.

Step 3: Blend to Silky Perfection

Fish out the bay leaf and discard.

Scoop about 3 cups of the soup into a blender.

Add Greek yogurt and blend until completely smooth and creamy.

Pour the blended mixture back into the pot and stir thoroughly to combine.

Step 4: Serve and Enjoy

Ladle the chowder into warm bowls.

Garnish with freshly chopped green onions.

For extra creaminess, add a dollop of Greek yogurt on top if you’d like.

Serve piping hot and watch everyone’s eyes light up with delight.

Helpful Tips for Creamy Corn Chowder

• Dice vegetables uniformly to ensure even cooking and consistent texture throughout the chowder.
• Choose waxy potatoes like Yukon gold for a creamy, smooth consistency without falling apart during cooking.
• Temper Greek yogurt by adding a small amount of hot soup liquid before mixing to prevent curdling and maintain a silky texture.
• Roast corn kernels briefly before adding to the chowder for a deeper, slightly charred sweetness that enhances the overall taste.
• Adjust soup consistency by adding more broth if too thick or simmering longer if you prefer a thicker chowder.

Variations on the Classic Corn Chowder

• Vegetarian Corn Chowder: Replace chicken broth with vegetable broth and add extra plant-based protein like diced tofu or white beans for a hearty meat-free version.
• Spicy Southwest Corn Chowder: Incorporate diced jalapeños, add chipotle powder, and top with fresh cilantro for a zesty southwestern flavor profile.
• Dairy-Free Creamy Corn Chowder: Substitute Greek yogurt with coconut milk or cashew cream to create a rich, smooth texture without dairy ingredients.
• Gluten-Free Corn Chowder: Use cornstarch or gluten-free flour blend instead of regular flour to thicken the soup and ensure it's safe for gluten-sensitive individuals.

Serving Corn Chowder Piping Hot

• Hearty Bread Companion: Serve thick slices of crusty sourdough or cornbread alongside the chowder for delightful dipping and extra texture.
• Protein Power-Up: Top with crispy bacon bits, shredded rotisserie chicken, or diced ham to transform this soup into a more substantial meal.
• Fresh Herb Finale: Sprinkle fresh chopped chives, parsley, or dill on top for a bright, zesty flavor that cuts through the creamy richness of the chowder.
• Cheese Lover's Dream: Garnish with shredded sharp cheddar, crumbled blue cheese, or a sprinkle of parmesan to add depth and tangy complexity.

How to Keep Corn Chowder Fresh

• Store corn chowder in an airtight container in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer cooled chowder to freezer-safe containers, leaving 1-inch space for expansion. Freeze for 2-3 months. Avoid freezing if using dairy-based yogurt as it may separate.
• Warm over medium-low heat, stirring frequently. Add a splash of broth or water to restore creamy consistency. Heat until internal temperature reaches 165°F.
• Pour into microwave-safe bowl, cover loosely. Heat in 30-second intervals, stirring between each to distribute heat evenly. Check temperature before serving.

FAQs

• What ingredients can I substitute if I don't have some on hand?

You can replace bell peppers with carrots, use vegetable broth instead of chicken broth, swap Greek yogurt with sour cream, and replace fresh corn with frozen corn kernels without compromising the soup’s flavor.

• Is this corn chowder gluten-free friendly?

No, the current recipe contains flour as a thickener. To make it gluten-free, you can substitute all-purpose flour with cornstarch or gluten-free flour blend, which will help maintain the soup’s creamy consistency.

• Can I make this corn chowder vegetarian?

Yes, simply replace chicken broth with vegetable broth and ensure all other ingredients are vegetarian. The Greek yogurt and butter can remain, making it a delicious vegetarian corn chowder option.

Corn Chowder Recipe

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4.5 from 40 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Hearty corn chowder delivers rich, creamy comfort with sweet kernels and smoky bacon. Midwestern kitchens inspire this soul-warming bowl that rewards hungry diners with classic regional flavors.

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Ingredients

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Vegetables and Aromatics:

• 1 large onion, diced
• 1 medium red bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 pound (454 grams) potatoes, diced
• 4 cups (960 milliliters) corn kernels (about 4 large corn on the cob)

Base Ingredients:

• 1 tablespoon (15 milliliters) olive oil
• 2 tablespoons (30 grams) salted butter
• 3 tablespoons (24 grams) all-purpose flour
• 4 cups (960 milliliters) low sodium vegetable broth

Seasonings and Finishing:

• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 cups (360 milliliters) Greek yogurt, room temperature
• Green onions, chopped, for serving

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Instructions

1. Sauté aromatics in a large heavy-bottomed pot at medium-high heat for 8-10 minutes until vegetables become translucent and soft, releasing their natural sweetness.
2. Dust vegetables with flour, creating a light coating that will help thicken the chowder’s base. Pour in broth and incorporate potatoes, corn, and fragrant herbs and spices.
3. Bring liquid to a rolling boil, then reduce heat and allow mixture to simmer uncovered for approximately 25 minutes, ensuring potatoes reach a tender consistency.
4. Extract bay leaf from the pot. Transform a portion of the soup by blending with Greek yogurt until achieving a smooth, creamy texture.
5. Reintegrate the blended mixture into the main pot, stirring thoroughly to create a harmonious, velvety consistency.
6. Serve the chowder in warm bowls, garnishing with freshly chopped green onions and an optional additional dollop of Greek yogurt for enhanced richness.

Notes

• Vegetable Softening Technique Sauté vegetables slowly to develop deep, rich flavors and prevent burning by maintaining medium heat and stirring occasionally.
• Gluten-Free Adaptation Swap wheat flour with cornstarch or gluten-free flour blend to make the chowder suitable for those with gluten sensitivities.
• Protein Boost Consider adding cooked diced chicken, crispy bacon bits, or shredded rotisserie chicken to transform this into a heartier meal with extra protein.
• Dairy-Free Option Replace Greek yogurt with coconut milk or cashew cream for a creamy texture that accommodates dairy-free dietary needs while maintaining a smooth consistency.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 215
• Sugar: 5 g
• Sodium: 350 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 15 mg