Creamy Corn Chowder

https://www.youtube.com/watch?v=hig2DhES3-o

When we're deep in winter weather I like to bring out my chowder recipes. There's something about the cold evenings that just begs for a warm, hearty soup. This Creamy Corn Chowder recipe is one of our favorites. It's very flavorful, not too heavy, and easy for me to make at the end of a busy day.

I use bacon as the protein in this most of the time. However, if you don't have bacon you can use ham or even chicken. Then I cook everything well and let it simmer so the flavors have a chance to marry. I will say, if you really like this chowder I recommend doubling the recipe and freezing half for another day.

This is one of those stews that's an entire meal in the bowl. I'll whip up a quick green salad on the side and dinner is ready! This Creamy Corn Chowder is sure to be one of your favorites this season. I promise, it will warm you right up until it's time to see the green grass again!

Creamy Corn Chowder 

This is the coziest, most delicious chowder you’ve ever tasted. It’s the perfect winter meal on a chilly evening! 

Ingredients: 

• 4 slices bacon, chopped (optional) 

• 1 medium onion, diced 

• 2 cloves garlic, minced 

• 2 medium carrots, diced 

• 2 stalks celery, diced 

• 3 cups fresh or frozen corn kernels 

• 2 medium potatoes, peeled and diced into 1-inch pieces 

• 4 cups chicken or vegetable broth 

• 1 cup heavy cream (or half-and-half for a lighter version) 

• 1 teaspoon salt (adjust to taste) 

• 1/2 teaspoon black pepper 

• 1/2 teaspoon paprika (optional) 

• 2 tablespoons fresh parsley, chopped (for garnish) 

  
  

Instructions: 

1. In a large soup pot, cook the bacon over medium heat until crispy. Remove it with a slotted spoon and set aside, leaving the bacon fat in the pot. If skipping bacon, heat 2 tablespoons of butter or oil. 

2. In the same pot, add onion, garlic, carrots, and celery to the pot. Cook the vegetables for 5–7 minutes until softened. 

3. Stir in the diced potatoes and corn, cook them for 2–3 minutes. 

4. Carefully pour in the broth, bring it to a boil for a few minutes, then reduce the heat and simmer it for 15–20 minutes until potatoes are tender. 

5. For a creamier chowder, use an immersion blender to partially blend the soup, leaving some chunks for texture. 

6. Stir in the heavy cream, salt, pepper, and paprika. Heat gently until warmed through. 

7. Garnish with cooked bacon (if using) and fresh parsley. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.