Classic Corn Chowder Recipe
On a crisp fall day or in the dead of winter, hearty chowder is one of the best meals to hit the spot and warm your body. This particular chowder recipe uses a combo of corn and potatoes as its main ingredients, and it's every bit as delicious and nutritious as it sounds. Corn has plenty of health benefits that are worth bragging about, and it's a great star in any chowder recipe. According to WebMD, corn is filled with vitamin C, which is excellent for your body and, as an antioxidant, helps protect your cells from damage that can lead to diseases like cancer. It also contains potassium and magnesium and small amounts of vitamins B, E, and K.
Recipe developer Christina Musgrave of Tasting with Tina came up with this flavorful dish that would be great for lunch or dinner. "I like that this soup comes together in just 30 minutes. It's easy and quick, making it great for a weeknight," Musgrave shares. "I wanted to create a chowder that was hearty, but light enough that you could make this soup year round."
Gather the ingredients for this classic corn chowder
The first thing you will need to do is head to the store and gather the ingredients. Pick up bacon, onion, potatoes, salt, black pepper, thyme, smoked paprika, corn, chicken broth, and heavy cream.
Once you have those items, you can make this classic corn chowder.
Cook the bacon
The easiest and best way to make this recipe is by using a large soup pot or a Dutch oven. Place whichever one is available to you on your stove and turn the heat to medium. Then, toss in the bacon and cook it by itself for about 5 minutes.
Add the potatoes, onions, and spices
After the bacon is cooked and starting to get crispy, go ahead and toss in the onion and potatoes. Then, add the spices, including salt, black pepper, thyme, and smoked paprika. "The special ingredient is smoked paprika; it gives the dish a complex flavor and adds color to the soup," Musgrave shares.
Once again, you will want to cook everything for about 5 minutes.
Add the corn and broth, then simmer
The last two items you will need to add are the corn and chicken broth. Bring the pot to a simmer, then put the lid on the pot. Cook everything for about 20 minutes, ensuring the potatoes have fully cooked through, which indicates that the chowder is ready to eat. You can check the potatoes' doneness by using a fork to pierce a few pieces. If the fork goes in easily, that means it's done.
Add heavy cream and serve
There's only one more thing to add! Pour in the heavy cream and stir to combine. Then, remove the pot from the heat and stir well one more time. Now, you can ladle the soup into bowls or cups — whichever you prefer. "This is great as a main dish with a side salad and some fresh bread," Musgrave suggests.
Anything left? Be sure to pop leftovers into the fridge and keep them to use for a future meal. "Leftovers will keep for 3-4 days," Musgrave shares.
- 4 strips bacon, sliced
- ½ onion, diced
- 2 pounds potatoes, diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 3 cups corn
- 4 cups chicken broth
- 1 cup heavy cream
- Heat a large soup pot or Dutch oven on medium heat. Add the bacon and cook for 5 minutes.
- Add the onion, potatoes, salt, black pepper, thyme, and smoked paprika. Cook for 5 minutes.
- Add the corn and chicken broth. Bring to a simmer, cover, and cook for 20 minutes, until the potatoes are cooked through.
- Stir in the heavy cream and remove from the heat. Stir, serve and enjoy!
| Calories per Serving | 345 |
| Total Fat | 19.1 g |
| Saturated Fat | 9.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 53.9 mg |
| Total Carbohydrates | 36.3 g |
| Dietary Fiber | 3.9 g |
| Total Sugars | 7.5 g |
| Sodium | 439.8 mg |
| Protein | 9.7 g |
