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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Extract bay leaf from the pot. Transform a portion of the soup by blending with Greek yogurt until achieving a smooth, creamy texture.
- Reintegrate the blended mixture into the main pot, stirring thoroughly to create a harmonious, velvety consistency.
- 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