Delicious Creamy Corn Chowder
As a busy working mom, finding the time to prepare a delicious and nutritious meal that the whole family will enjoy can be a challenge.
My goal is always to create dishes that everyone loves and asks for again and again. One such dish that has become a staple in our household is Creamy Corn Chowder.
It’s not just a hit because of its rich, comforting flavors but also because it’s a great way to sneak in some extra vegetables into our diet.
Plus, it’s a fun recipe to make with the kids, getting them involved in the kitchen while making meal prep a breeze.
Table of Contents
Why Creamy Corn Chowder?
Before diving into the recipe, let’s talk about what makes a chowder different from a soup.
While both are delicious, chowders tend to be thicker and heartier than soups.
Chowders often include chunks of vegetables, seafood, or meat, and they’re typically made with milk or cream, giving them a rich, creamy texture.
This is especially true for Creamy Corn Chowder, which combines sweet corn with potatoes, onions, and sometimes even bacon, all enveloped in a luscious creamy broth.
Storing and Freezing Your Creamy Corn Chowder
One of the great things about this recipe is how well it stores, making it perfect for meal prepping.
If you have leftovers or want to make a big batch to save for later, here’s how to store it:
In the Fridge: Allow the chowder to cool to room temperature before transferring it to an airtight container.
It will keep in the fridge for up to 3-4 days. When reheating, do so gently on the stovetop over low heat to maintain the creamy texture.
In the Freezer: Creamy soups can be a bit tricky to freeze due to the dairy content, but it’s doable.
Let the chowder cool completely, then transfer it to freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to 3 months.
To reheat, thaw in the fridge overnight and warm slowly on the stovetop, stirring frequently to prevent the cream from separating.
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Adding More Vegetables to Corn Chowder
Creamy Corn Chowder is incredibly versatile, and you can easily add more vegetables to boost its nutritional value.
Consider adding bell peppers, zucchini, or spinach.
These vegetables can be added during the initial cooking phase with the onions, carrots, and celery.
Not only will this enhance the flavor, but it will also make the chowder even more nutritious.
5 Tips for Making the Best Creamy Corn Chowder
- Use Fresh Corn: If possible, use fresh corn cut straight from the cob. It adds a sweetness and crunch that’s unbeatable.
- Balance the Creaminess: If you prefer a lighter version, substitute half of the heavy cream with milk.
- Thicken Without Flour: For a gluten-free option, you can thicken the chowder with a couple of pureed potatoes instead of using flour.
- Enhance with Herbs: Fresh thyme and bay leaf add a wonderful depth of flavor, but don’t be afraid to experiment with other herbs like dill or parsley.
- Garnish Smartly: Adding a sprinkle of cheese, a dollop of sour cream, or even some crispy croutons on top can elevate your chowder to a restaurant-quality dish.
Creamy Corn Chowder is a comforting, family-friendly meal that’s perfect for busy weeknights.
With a few simple ingredients and some help from the kids, you can create a dish that’s sure to become a family favorite. Happy cooking!
Can I use any Dairy-Free Options in Cream Chowder?
For those avoiding dairy, fear not! Almond milk and coconut milk work wonderfully in this recipe, bringing their unique creaminess to the chowder.
The subtle nuttiness of almond milk complements the sweetness of the corn, while coconut milk adds a tropical touch.
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Creamy Corn Chowder
Equipment
- 1 Stock Pot
- Wooden Spons
Ingredients
- 3 Green onions diced
- 1 Green bell pepper chopped
- 4 Celery Sticks chopped
- 4 tbsp butter
- 1 ½ cups Chicken Broth
- 5-6 small Red Potatoes – Raw
- 3 cups Frozen corn
- 3 cups Milk
- ¼ cup All-purpose flour
Seasonings
- ½ tsp salt
- 1 tsp paprika
- 1 tsp ground black pepper
- 1 tsp thyme
- Fresh Parsley for garnish
Instructions
- Begin by sautéing the chopped onion in bacon fat or butter until it turns translucent. If you're going all-in, cook some bacon until crispy, crumble it, and set it aside.
- Toss in the diced potatoes, celery, and green bell pepper. Sauté until they start to soften.
- Sprinkle in the flour, stirring it into the veggies to form a roux. Let it cook for a couple of minutes to lose that raw flour taste.
- Gradually pour in the chicken or vegetable broth, stirring continuously to avoid lumps. Add the corn kernels and let the pot simmer for 20-25 minutes.
- Now, add the thyme, paprika, salt, and pepper. Adjust the seasoning to your liking, and let the chowder simmer until the potatoes are tender.
- Pour in the milk and heavy cream, creating a luscious, creamy texture. If you’re opting for a dairy-free alternative, almond milk or coconut milk will do the trick beautifully.
- Adjust the chowder’s consistency to your preference. If it’s too thick, add more broth or milk until it reaches the desired creaminess.
- Ladle the Corn Chowder into bowls, and top it with the crumbled bacon (because, why not?) and a sprinkle of fresh parsley.
Tried this recipe for yourself? Leave a comment and photos below!
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