This easy to make corn chowder is made with sweet corn, savory bacon and just a few other simple ingredients for a perfect meal that the whole family will love.

Corn Chowder

From the recipe collection of Tara Ippolito

This super easy to make and delicious corn chowder is one of my family’s favorite winter recipes.

My sons' absolutely love corn and, living in New Jersey, we have access to some of the best around during those warm summer months.

On the off-season, I’m always looking for new ways to incorporate it into my cold weather meals. This chowder recipe is absolutely perfect for us!

Boiling the corn cobs in milk gives this chowder so much incredible flavor. It really brings out the sweetness of the corn.

Don’t get me wrong, this chowder can easily be enjoyed during those hot summer months, too.

My family just tends to eat more hearty meals like this one when its cold and we want something delicious to warm us up. Soups, chowders and chilis always hit the spot.

I also love making this recipe so much because it’s super easy to put together. The ingredients are simple and most of them are pantry staples that I already have on hand.

This is one of those dinners that I know my family is guaranteed to come in for a second bowl. If we’re lucky enough to have leftovers, they’re usually gone within a day.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

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Corn Chowder Variations

I like this recipe for corn chowder made just the way it is, but here are some ways to change it up if you’d like to.

• Corn- The cobs are needed to cook in the chowder to bring it so much flavor. Grab some fresh corn on the cob if you can. If not, frozen and thawed corn on the cob is a great alternative. If neither of those are an option, canned or frozen and thawed corn kernels are ok to use but it won’t back the same punch without the cobs. You'll need about 4 cups of canned corn.
• Broth- Chicken or vegetable broth can both be used here.
• Potatoes- My ? family prefers peeled potatoes, but you could certainly leave the peels on for this recipe. Yukon gold or Russet potatoes are the best choices for the soup. ?

Other Easy Winter Recipes

If you like super easy to make winter recipes like this one, here are some others that I know you’ll love, too.

• Stuffed Pepper Soup
• Broccoli Cheddar Soup
• Classic Beef Chili
• Pasta Fagioli Soup
• Crockpot White Chicken Chili

Corn Chowder Ingredients

• Corn On The Cob (fresh or frozen and thawed)
• Bacon, diced
• Garlic, minced
• Onion, chopped
• Carrots, peeled and diced small
• Flour
• Yukon Gold Potatoes, peeled and diced small
• Vegetable Broth
• Milk
• Heavy Cream
• Salt, Pepper, Garlic Powder and Italian Seasoning
• Parsley

Instructions

First, in a large pot, add the diced bacon and fry until crispy.

Now, set the bacon aside and let it drain on a paper towel leaving the extra grease in the pot.

Then, add the butter and sauté the chopped carrot and onion unit they are soft. This sound take about 5 minutes.

Next, add the minced garlic and season the vegetables with salt, pepper and Italian seasoning. Stir it all together and let it cook for another minute.

Now, stir the flour into the vegetables for one minute.

Then, add the potatoes, season them with salt and pepper and let them cook with the flour and vegetables for about 2 minutes.

Next, slowly stir in the vegetable broth and be sure to scrape all of those delicious brown bits off the bottom of the pot.

Now, slowly pour in the milk.

Next, using a sharp knife, carefully remove the kernels from the corn cobs and add the cobs only to the chowder. Do NOT add the corn itself yet.

Then, bring the liquid up to a boil, turn the heat to low and place a lid on top.

Next, let the soup simmer for about 25 minutes, or until the potatoes are soft, stirring occasionally.

Now, carefully discard the cobs from the soup.

Then, stir in the heavy cream and corn kernels.

Next, season the chowder with salt, pepper, garlic powder and Italian seasoning and give it all a nice big stir together.

Then, stir the bacon into the soup and let it simmer for another 5 minutes.

Next, stir in the chopped parsley and add the chowder to individual bowls.

Finally, garnish with a little more bacon bits and parsley. Serve warm and enjoy!