Creamy Corn Chowder

This hearty creamy corn chowder brings together tender red potatoes smoky crisp bacon and sweet corn simmered in savory vegetable broth. Aromatic onions and garlic add depth while a swirl of heavy cream creates a velvety texture. Fresh chives on top give a burst of color and flavor making it perfect for chilly evenings or casual gatherings.

I first made this on a snowy evening and the house instantly smelled amazing. My kids now request it every time I make it.

Ingredients

• Bacon chopped: delivers smoky richness choose thick cut for maximum flavor
• Onion small diced: adds natural sweetness select firm onions with shiny skin
• Garlic minced: enhances savory depth use fresh cloves for best taste
• Red potatoes diced: provide creamy texture pick blemish-free potatoes
• Frozen corn: sweet and convenient choose whole kernels for texture
• Vegetable broth: forms the soup base opt for low sodium if preferred
• Dried thyme: adds herbal notes rub between hands to release aroma
• Kosher salt and ground black pepper: for balanced seasoning freshly cracked pepper works best
• Heavy cream: gives velvety richness use high-quality cream
• Flour: thickens chowder use plain all-purpose flour
• Chopped fresh chives: brightens the dish and adds mild onion flavor select vibrant green chives

Step-by-Step Instructions

Cook the Bacon:

Scatter chopped bacon in preheated multi-cooker on Brown or Sauté mode. Cook six minutes until crisp. Remove with slotted spoon and drain on paper towel.

Soften the Onion and Garlic:

Add diced onion to bacon fat and cook three to four minutes until translucent. Stir in garlic and cook one minute to release aromatic base.

Build the Chowder:

Return bacon to pot and add potatoes corn vegetable broth thyme salt and pepper. Stir ensuring potatoes are submerged for even cooking.

Pressure Cook:

Secure lid and set to high pressure for ten minutes. Release pressure safely and remove lid carefully.

Finish and Serve:

Pour in heavy cream and sprinkle flour over top stirring constantly for two to three minutes until chowder thickens. Serve hot garnished with chopped chives.

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I love the sweetness of corn in every bite and how bacon adds a smoky kick. The first time my youngest tried it she wanted a bowl just for the crispy bacon bits.

Storage Tips

Allow chowder to cool to room temperature then store in airtight containers. Keeps well in refrigerator for three days. For longer storage freeze portioned soup without cream and flour and add them when reheating for best texture.

Ingredient Substitutions

Bacon can be replaced with turkey or vegetarian bacon. Red potatoes may be swapped with Yukon Gold or russet potatoes but texture may vary. Coconut milk can replace cream for a dairy-free version. Use cornstarch instead of flour for gluten-free thickening.

Serving Suggestions

Pairs well with crusty bread or a simple green salad. For extra flavor add crispy bacon on top or a handful of shredded cheddar just before serving.

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Cultural and Historical Context

Corn chowder is a classic American comfort dish especially popular in the Northeastern states. Its creamy texture and balance of sweet and salty flavors made it a harvest staple. Using frozen corn allows enjoying this dish year-round while honoring its traditional roots.

Frequently Asked Questions About Recipes

→ What makes this chowder creamy?

The smooth texture comes from heavy cream added at the end of cooking, along with a little flour to thicken the broth.

→ Can fresh corn be used instead of frozen?

Yes, fresh corn kernels bring extra sweetness and flavor. Simply swap them for frozen in the same amount.

→ How can I make this dish vegetarian?

Skip the bacon and start by cooking the onion and garlic in butter or olive oil. Smoked paprika adds depth without meat.

→ What are the best potatoes for chowder?

Red potatoes are ideal for their creamy texture, but Yukon Gold or other waxy potatoes also hold their shape well.

→ Can this chowder be made ahead of time?

Yes, it keeps for three days in the refrigerator. Reheat gently to maintain the creamy texture.

→ Can this dish be frozen?

For best results, freeze before adding cream and flour. Add them after reheating to keep the chowder smooth and fresh.