Chowder Variations
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A Northeastern classic, corn chowder is one of my favorite comfort dinners to take advantage of sweet summer corn. It’s creamy, rich, flavorful, ready in 30 minutes, and fit for any occasion. Serve it as an easy side dish to your summer dinner, or as a main dish to transition from summer to fall days. This recipe really couldn’t be simpler to make, but read on below for all of my tips on how to make it the best it can be:
What People Are Saying:
“We love this chowder. Fixed it for Christmas Eve and doubled the recipe. It was a hit!” - mar6097
“The chowder was terrific! Would definitely make again!!!” - dcolaluca
This chowder is about as hands-off as you can get: First, we’ll cook our bacon in a large pot over medium heat. Once crisp, transfer to a paper-towel lined plate, then drain all but 1 Tbsp. of the fat. Leave that in the pot to start our chowder off with tons of flavor.
After cooking and setting aside your bacon, you’re going to cook your onion in the same pot until translucent. Then, boil your potatoes in the stock until tender.
Once tender, add in your roux. Our roux—made from flour and milk—is what helps to make this chowder thick and creamy. Prepare this in a separate bowl, then add it into the pot. You’ll then add in your fresh (or frozen) corn, cheese, cream, and most of the bacon.
Bring to a boil, then cook until the cheese is melted. Once melted, season with salt and pepper, then divide the soup before topping with chives and your reserved crispy bacon.
Full list of ingredients and instructions can be found in the recipe below.
If you have any leftover chowder, store it in an airtight container in the fridge for around 3 to 4 days.
slices bacon, cut into small strips
large yellow onion, chopped
russet potatoes, peeled, cut into small cubes
low-sodium chicken broth
whole milk
all-purpose flour
fresh or frozen corn, defrosted and drained if frozen
shredded white cheddar (about 1 c.)
heavy cream
Kosher salt
Freshly ground black pepper
chopped chives
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