Corn Chowder

I whipped up this corn chowder when our local farmers' market was bursting with sweet corn. The mix of crunchy bacon, soft potatoes and juicy corn kernels all swimming in rich broth with a bit of kick from green chilies makes everyone want more. As it bubbles away, this incredible smoky-sweet smell fills the house and my kids start hanging around the kitchen asking when they can eat.

Heartwarming Bowl of Sunshine

This soup builds its flavor bit by bit, starting with those bacon bits that give everything a smoky touch. The corn gets all juicy and the potatoes soak up all the goodness around them. Last month my next-door neighbor caught a whiff through the window and popped over just to grab the instructions. She now cooks it weekly and tells me her children never leave a drop behind.

Your Ingredient List

• Main components: Chunky bacon strips, just-shucked corn cut from the cob, diced potatoes.
• Flavor builders: Chopped onion, diced celery, unsalted butter for richness.
• Heat elements: Diced green chilies and smoky chipotle give a nice warmth without being too hot.
• For that silky texture: Chicken stock, half and half, plus some cornmeal to thicken it up.

First Steps

Bacon foundation:

I always start by cooking the bacon chunks slowly in my largest pot. That smell gets the family excited. After it's nice and crisp, I take it out but keep all those tasty drippings in the pot – that's our flavor base.

Creating depth:

Those bacon drippings are perfect for softening the onions and celery until they turn sweet. Then I drop in a chunk of butter that melts into everything. The fresh corn goes in next and starts smelling amazing almost right away.

Getting substantial:

The potato chunks, green chilies and a touch of chipotle for gentle heat go in after that. Then I pour in the broth and half and half, and everything starts coming together into this lovely creamy blend.

Final touch:

I learned from my grandma to add cornmeal at the end – it's the secret to the right thickness. I always scoop out a bit of liquid, mix the cornmeal in until smooth, then pour it back in to avoid any clumps.

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Insider Tips

I've made this chowder so many times I've figured out what works best. Nothing beats fresh corn, but frozen does the job in winter months. Cook your bacon on low heat to get it really crisp without any burning. When I have friends who love spicy food, I'll sneak in another chipotle. Don't skip the cornmeal step – it adds body and a subtle corn taste you won't get any other way.

Ready to Eat

We gobble this up from deep bowls when the weather turns cool. Sometimes I'll scoop out sourdough loaves to use as bowls and everyone feels fancy. Adding some bacon bits right as you serve gives a nice crunch, and my kids always ask for more. My husband adds hot sauce to his while I prefer lots of black pepper on mine.

Leftovers

This soup actually tastes even better the next day after all those flavors have had time to mix together. Put it in a tight container and it'll stay good about a week. When it's time to heat it up, do it gently on the stove and stir occasionally. I sometimes add a splash of half and half if it needs thinning. You can freeze it without the potatoes or cream for longer storage, then add those when you warm it up. My daughter takes containers to her dorm and says everyone gets jealous when they smell it heating up.

Swap Things Around

Though I love the original version, I enjoy trying different spins on it too. Sometimes I use pulled chicken instead of bacon for something lighter. Throwing in diced bell peppers or zucchini makes it extra fresh-tasting. I recently found that blending some corn before adding potatoes makes everything extra velvety and sweet. On busy days, the slow cooker works great – just stir in the cream right before you eat. Last time I ran out of cornmeal, cornstarch worked fine as a backup.

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Family Favorite

This corn chowder has turned into our go-to comfort food, especially in late summer when corn stands pop up everywhere. It's what I throw together when friends stop by without warning or when someone needs cheering up. The way it makes the whole house smell so good just makes everything seem better. My teens have started learning to make it themselves because they want to know how when they move out. I really treasure those kitchen moments teaching them to cut corn kernels just right or get the perfect thickness. Sometimes the easiest dishes become the ones filled with the most memories.

Frequently Asked Questions

→ Can I make this ahead?

You absolutely can! Store it in the fridge for up to 7 days. Want to freeze it? Leave out the potatoes and cream for best results and freeze for up to 3 months.

→ How can I adjust the spiciness?

If you want it milder, cut back on the chipotle peppers. Want it spicier? Add a few more! Green chilies won't add much heat themselves.

→ Can I use frozen corn?

Definitely! Frozen or fresh corn both work perfectly in this dish.

→ How do I thicken the chowder?

For that traditional texture, throw in some cornmeal. If you're in a hurry, mix up cornstarch with a splash of water and stir that in.

→ Can I make this in a slow cooker?

You can! Cook everything (except the cream and thickeners) on low for 6 hours. Stir in the cream and thickener right before you're ready to serve.

Conclusion

Sweet corn meets smoky bacon and mellow green chilies in this super satisfying, creamy soup. It's like a warm hug on chilly nights or a full meal on busy days.