Corn Chowder
At first, when David and I moved in together, we were trying each other’s recipes that we had been making for years before we got together. As much as I introduced him to many of my recipes, he also did the same. Besides his fabulous Fettuccine alle Vongole (Clam Fettuccine), Hawaiian Chicken Curry, Creamy Spicy Guacamole, Pacific Coast Salmon, German Red Cabbage, just to name a few, he had me taste his Corn Chowder!
Wow! It’s so fabulous! Ever since then, every year we have to make a batch… a BIG one… lol! When November comes along, without even saying it, we know we’ll be making his corn chowder sometime soon. I’m telling you, it’s absolutely delicious!
First, the combination of ingredients is “bang on”! There’s also the added bacon… that’s right, b-a-c-o-n! It gives just the right amount of smokiness that makes this dish so tasty and brings this Corn Chowder recipe to a whole new level of yumminess.
We usually like to make a full meal out of it by serving some fresh homemade baked bread like my French Baguettes, Challah or Dinner Rolls. Other times though, we serve it along with sandwiches like my Monte Cristo or Croque-monsieur. Another plus to this recipe is that it freezes very well, making it faster to thaw and reheat for other dinners when we don’t feel like cooking – I know it’s hard to believe, but I do feel like that once in awhile… lol!
Besides his fabulous recipe, I have a few more chowders up my sleeve including West Coast Smoked Salmon Chowder, Cajun Chowder, Bay Scallop Chowder, Indonesian Chowder, Clam Chowder, Potato Ham Chowder, etc. Give them a try, they are absolutely delicious…
Now that David and I have been together for over 10 years, cooking and creating recipes together, we still like our “old” recipes. This succulent Corn Chowder recipe is a must try especially during the cold winter months. You’ll be amazed by how incredibly tasty it is and I’m positive this dish will become one of your family favorites…
Bon Appétit!
Here are more incredible soup and chowder recipes for you to try…
– Split Pea & Ham Soup
– Slow Cooker Beef Barley Soup
– Udon Noodle Soup
– Carrot Soup with Mashed Potatoes
– French Onion Soup Gratinée
– Minestrone Soup
and for even more soup and chowder recipes, click on this link… Recipe Category • Soups
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Corn Chowder
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Ingredients
- 6 slices bacon, diced
- 6 tbsp. red onions, finely chopped
- 1 cup carrots, finely chopped
- 1 cup celery, finely chopped tips & tricks
- 1 cup red peppers, finely chopped
- 5 cups Yukon gold potatoes, peeled and diced
- 2 cups hot low-sodium chicken broth
- 2 cans (14 oz. each) cream-style corn
- 2 cans (12 oz. each) corn kernels
- 2 cups milk
- 2 cups 35% heavy cream
- 1/2 tsp. dried basil
- 1/2 tsp. freshly ground black pepper, or more to taste (I always use mixed peppercorns)
Directions
- In a 4-quart pot over medium high-heat, add bacon and sauté until it begins to brown, about 5 to 6 minutes.
- Add onions and cook until translucent and soft, about 3 minutes.
- Add carrots, celery, red peppers and potatoes. Reduce the heat to medium and stir constantly for 3 minutes. Pour in hot chicken broth, stir, cover and cook for 30 minutes, stirring occasionally.
- Add cream-style corn, corn kernels, milk, heavy cream, basil and freshly ground black pepper; stir and bring to a boil.
- Reduce the heat to medium-low, stir again and simmer gently for 30 minutes. Serve with oyster crackers.
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